Caramelized Korean Tofu

You know we love tofu.  Being of Korean descent like Sharon Cho, the author of this recipe, this recipe is familiar and dear to my heart.


Quantity Unit Name Link Alternatives
1 teaspoon extra-virgin olive oil
1 16-ounce container extra firm tofu, drained and sliced into ½" strips
salt to taste
2 tablespoons maple syrup
2 tablespoons Bragg Liquid Aminos (or low-sodium soy sauce)
1 tablespoon green onion, finely sliced (plus more for garnish)
3 medium cloves garlic, minced
½ teaspoon fresh ginger, minced
¼ teaspoon chili paste (or ¼ jalapeno, seeded and minced)
2 green onions, finely sliced
½ teaspoon sesame seeds, toasted


  1. Prepare the tofu: Add a splash of oil into a skillet, and place the sliced tofu strips onto the pan, sprinkling lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the strips and lightly sprinkle with salt. Fry until golden, about 5 minutes each side. Leave in the pan.
  2. Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg Liquid Aminos, garlic, ginger, and chili paste in a bowl. Set aside until the tofu segments are golden.
  3. When the tofu is ready, pour the sauce over it, and let it simmer in the pan for a few minutes or until caramelized.
  4. Transfer the tofu onto a serving platter and garnish with green onions and sesame seeds.

Prep Time: 15 minutes
Serving Size: 4-6 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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