Spicy Gochujang Braised Tofu Slabs
Pan fried tofu slices simmered in a savoury, spicy gochujang sauce until glossy, a classic Korean side dish that works as a main.
Made with Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade is ready (see the base recipe). Cook the rice in a lidded pan with 450 ml of water for 12 minutes, then rest with the lid on for 10 minutes.
12 min - 2
Press the tofu between kitchen paper for 10 minutes. Cut each block in half lengthways, then into slabs about 1.5 cm thick.
- 3
Heat the vegetable oil in a wide non stick pan over a medium high heat. Fry the tofu for 3 to 4 minutes on each side, until golden. Move it to a plate.
7 min - 4
In the same pan, fry the onion and the white parts of the spring onions for 3 minutes until soft.
3 min - 5
Stir the gochujang marinade with the water and pour it into the pan. Bring to a simmer, then lay the tofu back in one layer.
- 6
Simmer gently for 6 to 8 minutes, spooning the sauce over the tofu, until the sauce is thick and glossy. Drizzle with the sesame oil.
7 min - 7
Serve on the rice, topped with the green spring onion and sesame seeds.
Tips
- Pressing the tofu gives a firmer bite and helps it brown instead of spitting in the pan.
- Use a wide pan so the tofu sits in a single layer and every slice is coated.
- Add a splash more water if the sauce reduces too fast and starts to catch.
Storing and freezing
Keeps in the fridge for up to 3 days in a covered box. Reheat gently until steaming hot all the way through. Tofu goes slightly spongy if frozen.
Questions
Can I use silken tofu?
No. Silken tofu breaks up in the pan. Use firm or extra firm tofu so the slices hold their shape.
Is this a main or a side?
In Korea it is a banchan, a small side dish shared at the table. With rice and a green vegetable it makes a filling vegan dinner.
How do I make it milder?
Use 90 ml of marinade and 50 ml more water, or stir in a teaspoon of maple syrup at the end to soften the heat.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.