Korean-style Spicy Tofu
Korean-style Spicy Tofu



  • 300 gm firm tofu
  • 1 tsp brown sugar
  • 1 tbsp tamari or soy sauce
  • 2 tbsp gochujang
  • ½ cup water (125 ml)
  • 1 tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • ¼ onion, finely chopped
  • Chopped chives (optional)
  • Sesame seeds (optional)
  • Preheat the oven to 200ºC. Slice the tofu and bake it for about 15 minutes and for another 5 minutes on the other side. Cook longer if needed until golden brown. Feel free to fry or sauté the tofu in a frying pan with some oil.
  • Mix the sugar, tamari, gochujang and water in a bowl. Set aside. Heat the oil in a frying pan and cook the garlic and onion until golden brown. Add the tofu and the sauce and cook for about 5 minutes. Serve and garnish with some chives and sesame seeds (optional), then serve with steamed rice.
35 mins
2 servings
This recipe pairs perfectly with the Pyramid Valley 'Rose' Riesling 2015 from North Canterbury, New Zealand.

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