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spicy tofu recipe card

Spicy Tofu

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 4 servings 1x
  • Category: small plates
  • Cuisine: Korean
  • Diet: Vegan




  • 6 cloves garlic, finely minced
  • 3 scallions, minced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons seasoned rice vinegar
  • 1/2 Tablespoon sugar
  • 1 Tablespoon Korean chili flakes
  • 1 Tablespoon sesame oil
  • 1 or 2 pieces thai bird chili minced (optional)


  • 1 package medium firm tofu (about 14 ounces)
  • 1 teaspoon toasted sesame seeds
  • ¼ sheet nori, cut into small thin strips


  1. Mix the garlic, scallions, soy sauce, seasoned rice vinegar, sugar, korean chili flakes, sesame oil, and thai bird chili (if using) in a small bowl, stirring until the sugar is dissolved. Set aside.
  2. Drain and rinse the tofu. Cut the tofu into 8 pieces, first by cutting it in half lengthwise and then into thin slices, keeping the pieces even and attractive.
  3. Place the tofu into a shallow microwave-safe plate that will fit the tofu comfortably.
  4. Wrap the tofu with plastic wrap and microwave the tofu for 3 minutes. Carefully unwrap the tofu and drain any liquid. 
  5. Pour the sauce on top.
  6. Top the tofu with the sesame seeds and seaweed and serve immediately.



* Use a dish with a lip to contain the liquid from the tofu along with the runny sauce.

Keywords: vegan, tofu, korean, spicy, plant-based