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Fried Tofu with Korean Red Chili Sauce

Fried Tofu with Korean Red Chili Sauce

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 appetizer servings


  • 1/3 cup soy sauce
  • 3 tablespoons raw sugar
  • 3 tablespoon Korean red chili paste (gochujang)
  • 3 cloves garlic, minced to a paste
  • 3 tablespoons ginger, minced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons peanut oil, or more as needed
  • 1 pound fried tofu cubes (available at most Asian supermarkets)
  • 2 tablespoons scallions or garlic chives, sliced on a bias


  • In a medium size bowl combine all of the ingredients up to the tofu and whisk well to dissolve the sugar.
  • In a large wok or non-stick sauté pan heat the peanut oil over high heat until it begins to smoke. Add the tofu and reduce the heat to medium-high. Cook the tofu until it begins to turn brown on all sides, stirring and shaking the pan to ensure even browning and adding a bit more oil if necessary, 3 to 4 minutes. Add 2 tablespoons of the sauce to the pan and continue to cook, stirring, until the tofu is evenly coated in the sauce. Transfer the tofu to a serving platter or plates. Spoon about 1 tablespoon of the sauce over the tofu, garnish with the scallions and serve immediately.

Recipe Details