Side Dishes

Crispy Tofu with Bulgogi Glaze

Name: Crispy Tofu with Bulgogi Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 70 g (⅕ block) Tofu; 10 g (2 tsp) Starch; 2 g (⅓ tsp) Black sesame seeds; 5 g (1 tsp) Cooking oil; a pinch Ground black pepper; 3 g (⅔ tsp) Soy sauce; 3 g (⅔ tsp) Oligosaccharide syrup; 3 g (⅔ tsp) Ginger juice; 30 ml (2 tbsp) Water

불고기 소스를 곁들인 두부구이

Starch-coated tofu cubes pan-fried until golden and glazed in a light bulgogi-style sauce of soy, syrup and ginger, finished with black sesame. Tofu is rich in calcium, potassium and iron, and the starch coating helps a small amount of sauce cling for plenty of flavor.

🇰🇷 A twist on Bulgogi — see the classic korean marinated beef recipe →

10mPrep

10mCook

1Serving

EasyLevel

🥘 Ingredients

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Tofu

Tofu70 g (⅕ block)

Starch10 g (2 tsp)

Black sesame seeds2 g (⅓ tsp)

Cooking oil5 g (1 tsp)

Ground black peppera pinch

Bulgogi glaze

Soy sauce3 g (⅔ tsp)

Oligosaccharide syrup3 g (⅔ tsp)

Ginger juice3 g (⅔ tsp)

Water30 ml (2 tbsp)

🧺 Korean ingredients in this recipe

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📝 Step-by-Step Instructions

Cut the tofu into 2.5×2.5×1 cm pieces, drain, sprinkle with pepper and coat evenly with starch. Pan-fry in oil until browned on both sides.

Bring the soy sauce, syrup, ginger juice and water to a boil in the pan, add the tofu and simmer until glazed.

Plate the tofu and sprinkle with black sesame.

📊 Nutrition Facts (per serving)

200Calories (kcal)

7 gCarbs

12 gProtein

14 gFat

481 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.