Go Back
+ servings
Spicy braised tofu slices are placed in an oval platter with a pair of chopsticks

15 Healthy Asian Tofu Recipes: Quick Braised Tofu

Print Recipe
This quick Korean braised tofu recipe turns bland tofu into a full flavored dish. Pan-seared tofu slices are braised in a spicy savory sauce. Adjust the amount of Korean chili flakes to suit your spice level.
Course Side Dish
Cuisine Korean
Keyword braised tofu, gluten-free asian recipes, Korean tofu, pan-fry, quick, quick to cook, tofu
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 people
Calories 164
Author Holly Ford



  • To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.
  • Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.
  • Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.
  • Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.
  • Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.


To make anchovy stock:
Put 5-6 large dried anchovies and a piece of dried sea kelp in a pot with 2 cups of water. Bring to boil and simmer over low heat for 4-5 minutes. Discard the anchovies and sea kelp and reserve the stock.
Vegetarian adaptation: Use water, instead of anchovy stock, in the sauce.


Calories: 164kcal | Carbohydrates: 9g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 848mg | Potassium: 121mg | Fiber: 3g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg