6 Best Tofu Recipes - Aaron and Claire (2024)

Today, let me show you 6 Ways to Enjoy Tofu. If you had to walk past the tofu in the supermarket because no recipes came to your mind, these 6 amazing tofu recipes will change your life. Alright, are you guys ready? Let’s get started!

#1 DUBU BUCHIM(Korean Side Dish)

Ingredients:

• 1 package firm tofu
• 1 green chili (optional)
• 1 mild red chili (optional)
• All-purpose flour (or Korean pancake mix)
• 2 eggs
• 1 tbsp neutral-tasting oil

Dipping Sauce:

• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1/2 tbsp Korean chili pepper flakes (gochugaru) (optional)

Instructions:

1. Take out the tofu from the package and give it a quick rinse under cold water. Cut the tofu into large chunks and pat dry with paper towels. Thinly slice the chilies (if using).

2. Make the dipping sauce. In a small bowl, mix together the soy sauce, vinegar, and Korean chili pepper flakes (if using). Set aside.

3. Take out two plates. Prepare some flour and 2 beaten eggs. Dredge the tofu pieces in the flour and coat them in the egg wash.

4. In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the tofu pieces. Cook until lightly golden brown. Optionally, place some chilies (if using) on top. Serve with a bowl of hot rice and the dipping sauce. Enjoy~!

#2 BACON-WRAPPED TOFU ROLLS

Ingredients:

• 1 package firm tofu
• Salt and pepper, to taste
• 6 slices uncooked bacon
• 1 tbsp neutral-tasting oil
• Peanut sauce (optional), to serve

Instructions:

1. Take out the tofu from the package and give it a quick rinse under cold water. Cut the tofu into the size of bacon. Pat dry with paper towels. Lightly season with salt and pepper.

2. Wrap it around the tofu with bacon. Repeat with the remaining tofu and bacon pieces.

3. To a pan, heat the oil (1 tbsp) over low heat. Place your tofu seam-side down onto the pan. Cook until golden brown on all sides. Serve with some peanut sauce (if using). Enjoy~!

#3 STIR FRIED TOFU RICE BOWL

Ingredients:

• 2 green onions
• 10.6 oz (300g) firm tofu
• 1 tbsp neutral-tasting oil
• 1 egg
• 1 cup (210g) hot cooked rice

Sauce:

• 1 tsp sugar
• 1 tsp minced garlic
• 1 tbsp fish sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp white vinegar

Instructions:

1. In a small container, mix together the sugar, minced garlic, fish sauce, oyster sauce, and vinegar.

2. Thinly slice the green onions.

3. Take out the tofu from the package and give it a quick rinse under cold water. Pat dry with paper towels. Use a knife to mash into crumbles.

4. In a pan, heat the oil (1 tbsp) over medium heat. Once it’s heated, add the green onions. Saute for 1 minute or until fragrant. Add the tofu and stir-fry it until most of the liquid has evaporated and the tofu looks a little dry.

5. Push everything to the side. Crack an egg into that empty space and scramble. Mix everything together.

6. Make an empty space in the middle and pour in the sauce. Once it starts bubbling, mix everything together for 1 minute. To serve, put some rice on a plate and top with the tofu. Serve with kimchi. Enjoy~!

#4 DUBU JORIM (Korean Side Dish)

Ingredients:

• 1 package firm tofu (18 oz, 520g)
• 2 green onions
• 1/2 yellow onion
• 1/2 chili pepper
• 1/2 tbsp neutral-tasting oil
• 3.5 oz (100g) ground pork
• 1 cup (240ml) water

Sauce:

• 1.5 tbsp sugar
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp toasted sesame seeds
• 4 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp mirin
• 1 tbsp fish sauce
• 1 tbsp minced garlic
• Black pepper, to taste

Instructions:

1. Take out the tofu from the package and give it a quick rinse under cold water. Cut it into large chunks.

2. Thinly slice the green onions, onion, and chili pepper.

3. Make the sauce. In a small container, mix together the sugar, Korean chili pepper flakes, sesame seeds, soy sauce, sesame oil, mirin, fish sauce, minced garlic, and black pepper to taste.

4. In a wok (or pan), heat the oil (1/2 tbsp) over medium heat. Once it’s heated, add the green onions and saute for 1 minute or until fragrant. Add the pork and cook until no longer pink.

5. Add the rest of the vegetables and the sauce. Stir-fry it for 1 minute. Pour in 1 cup (240ml) of water. Add the tofu pieces and bring it to a boil. Cook for 5 minutes or until the sauce is reduced to your liking. Serve with a bowl of hot rice. Enjoy~!

#5 KOREAN-STYLE MAPO TOFU

Ingredients:

• 2 green onions
• 1/2 chili pepper
• 1/2 yellow onion
• 1 package firm tofu (18 oz, 520g)
• 1 tbsp neutral-tasting oil
• 7 oz (200g) ground pork
• Salt and pepper, to taste
• 1 cup (240ml) water
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil

Sauce:

• 1 tbsp sugar
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean soybean paste (doenjang)
• 1.5 tbsp soy sauce
• 1 tbsp mirin
• 1.5 tbsp oyster sauce
• 1 tbsp minced garlic

Instructions:

1. Thinly slice the green onions and chili pepper. Finely chop the onion.

2. Take out the tofu from the package and give it a quick rinse under cold water. Cut into small cubes.

3. Make the sauce. In a small container, mix together the sugar, Korean chili pepper flakes, Korean chili paste, Korean soybean paste, soy sauce, mirin, oyster sauce, and minced garlic.

NOTE:

• If you have Chinese chili bean sauce (doubanjiang), you can add 2 tablespoons instead of gochujang & doenjang.

4. In a wok (or pan), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the green onions and chili pepper. Saute for 1 minute or until fragrant.

5. Add ground pork and onion. Season with salt and pepper. Break up the pork and cook until no longer pink. Add the sauce and stir-fry it for at least 1 minute. Add 1 cup (240ml) of water and the tofu. Bring it to a boil.

6. Meanwhile, prepare the cornstarch slurry. In a small bowl, mix together the cornstarch with 2 tablespoons of water. Once the sauce starts to boil, add in the cornstarch slurry and immediately stir it until thickened.

7. Turn off the heat. Drizzle with the sesame oil (1 tsp) and give it a quick stir. Serve with a bowl of hot rice. Enjoy~!

#6 DUBU KIMCHI (Tofu Kimchi)

Ingredients:

• 2 cups well-fermented kimchi
• 1 package firm tofu
• 1 yellow onion
• 1 green chili (optional)
• 1 mild red chili (optional)
• 1-2 green onions
• 5 oz (150g) thinly sliced pork belly (or pork shoulder, leg, canned tuna, chicken) (optional)
• 1 tbsp toasted sesame oil

Sauce:

• 1/2 tbsp sugar
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp minced garlic
• 3 tbsp water

Instructions:

1. Add some kimchi to a bowl. Using tongs and scissors, cut into bite-sized pieces.

2. Take out the tofu from the package and give it a quick rinse under cold water. Cut it into large chunks.

3. Roughly chop the onion, chili peppers (if using), and green onions.

4. Make the sauce. In a small container, mix together the sugar, Korean chili pepper flakes, soy sauce, mirin, minced garlic, and water.

5. To a wok (or pan) over medium heat, add the pork belly. Cook until golden brown. Add the kimchi and stir-fry it for 1 minute. Pour the sauce and cook until the kimchi is cooked through.

6. While that’s going, bring a pot of water to a boil. Once boiling, add the tofu pieces and boil until they get warm. With a ladle, carefully remove them from the pot and place them onto a plate.

7. To the wok, add the green onions, onion, and chili peppers. Stir-fry it for 1-2 minutes. Turn the heat off and add the sesame oil (1 tbsp). Give it a final mix and transfer to the plate. Serve with a bowl of hot rice or enjoy it as it is.

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