Tofu triangles sizzling in a flavorful spicy hot pepper sauce ... who wouldn't want that for dinner? Cool it down with a side of fresh and crunchy sesame cucumbers and some steamed rice and you've got yourself a Korean-inspired feast that couldn't be easier to make!

Korean-Style Spicy Tofu and Sesame Cucumbers [Vegan]


  • 8 ounces tofu, cut into triangles
  • Oil, for frying
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce
  • 4 tablespoons water
  • 2 tablespoons gochujang paste
  • 1 teaspoon cornstarch
  • 2 teaspoons dark sesame oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon mirin
  • Leek or spring onions, minced
Sesame Cucumbers:
  • Small cucumber, thinly sliced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon mirin
  • 1 teaspoon dark sesame oil
  • Pinch of salt


 To Make the Tofu:
  1. Heat some oil in a saucepan. Arrange the tofu triangles so that they don’t overlap. Fry them in batches if needed. Fry for 3-4 minutes, flip them over, and fry another 3-4 minutes until crispy and slightly browned.
  2.  Mix rest of the ingredients together and pour into the pan with the tofu. Boil until the sauce has thickened. Serve with cooked rice and sesame cucumbers (recipe follows).
To Make the Cucumbers:
  1. Mix all the ingredients together and let marinate at least 10 min.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...