Korean-style Broiled Tofu

"A salty, spicy treat that is also perfect for low carbers!"
photo by Nose5775 photo by Nose5775
photo by Nose5775
Ready In:




  • Preheat the broiler.
  • Cut the tofu into 1/2" slices.
  • Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
  • Broil, as close to the heat as possible until the tofu is lightly browned.
  • Turn over and brown on the other side.
  • Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
  • Heat the soy mixture to a boil in a large pan over medium heat.
  • Gently add the tofu in a single layer.
  • Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
  • Sprinkle with the green onions and serve.

Questions & Replies

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  1. This was good. I cooked it a lot longer than the recipe stated, but it was yummy. I would definitely make it again.
  2. Loved this! I must admit to adding lots of dried chilies due to a psychotic obsession with spice, but ... hey - the base recipe and the techniques made for a tasty dish. My boyfriend and I were both surprised at how good this was!
  3. One of my favorite tofu recipes ever! Spicy and yummy. I use honey instead of Splenda because sugar substitutes freak me out. Serve with brown rice and steamed broccoli.
  4. This was delicious. I recommend using a robust oil--I tried using canola oil and during the broiling phase, my kitchen got very smoky. I also used sugar instead of Splenda.
  5. Delicious! I pressed the tofu for 20 minutes before using because I thought that would help it brown better. It turned out almost chewy, but in a cool, satisfying way. I used sugar instead of Splenda. I have bought this before in the prepared foods section of my local Korean store; this was comparable but even fresher. I like it cold, too, so I'm glad I made the full recipe even though it was more than I could eat at once.


Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
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