Korean Tofu with Onions and Sesame Seeds

Ingredients (serves 2)


  1. Gently pat dry your tofu (no need to drain) and slice into very thin pieces. (as thin as you can get without them breaking apart). 

  2. Lightly toss the tofu in corn flour until completely coated. Brush off the excess. 

  3. Add enough vegetable oil to a hot frying pan to allow for swallow frying. Add your tofu in patches. Fry either side until crispy. Set aside and season with salt and pepper. 

  4. Dice onions into thin long strips. In the same frying pan add your onions and pan fry for 5 minutes. Add 1 tsp of brown sugar and allow the onions to caramelise for a further 2-3 minutes. Next add your gojuchang paste, tomato puree and 1/2 cup of water. Pan fry for 2-3 minutes. 

  5. Next add rice wine vinegar, dark soy sauce and sesame seeds. Turn up the heat and allow the sauce to thicken. You want the temperature of the pan to cook off the sharpness of the vinegar. After 5 minutes add the tofu back to the pan. Toss together well. 

  6. Serve up on a large dish. Sprinkle on a few more sesame seeds for presentation purposes. Serve alongside some cooling cucumber as gojuchang can be a little spicy for some! Enjoy! 

  • 200g firm tofu (Tofoo-co) 

  • 1/2 cup corn flour

  • 1 large onions or 2 medium white onions 

  • 1 tsp brown sugar

  • 1 tbsp gojuchang paste (GF friendly) 

  • 1 tbsp tomato puree 

  • 1/4 cup rice wine vinegar 

  • 2 tbsp dark soy sauce/ Tamara

  • 2 tbsp white sesame seeds 

  • 1/2 cup diced cucumbers 

  • Vegetable oil