Korean Grilled Tofu Recipe

Press and prepare tofu

Remove tofu from package and drain. Wrap block in clean kitchen towels or paper towels and press under a heavy skillet or use a tofu press for 15–30 minutes to remove excess water. Once pressed, slice the tofu into 8 slabs (about 3/4-inch thick) or into 1-inch thick rectangles for grilling.

Salt and dust

Lightly sprinkle both sides of each tofu slab with the fine sea salt to season. Pat dry any released moisture. Toss the cornstarch with the tofu pieces in a shallow dish or zipper bag so each piece gets a thin, even dusting—this helps create a slightly crisp surface when grilled.

Make marinade

In a shallow bowl, whisk together the low-sodium soy sauce, mirin, sesame oil, minced garlic, grated ginger, gochugaru, sugar (or honey), rice vinegar, and 1 tablespoon neutral oil until well combined.

Marinate tofu

Place the cornstarch-dusted tofu pieces into the marinade, spooning the liquid over each piece. Let sit for 15–30 minutes at room temperature, flipping once halfway so both sides absorb flavor. Reserve any remaining marinade for basting (do not reuse marinade that contacted raw tofu unless you boil it—if you want to use as a sauce, set aside a portion of marinade before adding tofu).

Preheat grill or pan

Preheat an outdoor grill, grill pan, or cast-iron skillet to medium-high heat (about 400°F / 200°C). Brush the grill grates or pan lightly with the remaining 1 tablespoon neutral oil to prevent sticking.

Grill tofu

Place tofu slabs on the hot grill or pan. Cook without moving for 3–4 minutes until well-marked and golden. Flip and cook the second side 3–4 minutes. During the last 1–2 minutes of cooking, baste with reserved marinade (or a boiled portion of marinade) and allow to caramelize slightly. Total cook time per side may vary; cook until both sides are nicely browned and slightly crisp at the edges.

Rest

Transfer grilled tofu to a plate and let rest 2 minutes so juices settle before slicing if desired.

In a small bowl, whisk together the gochujang, rice vinegar, sugar (or honey), soy sauce, sesame oil, minced garlic, and 1 tablespoon water. Taste and adjust: if too thick, add up to 1 more tablespoon water; if too sharp, add a little more sugar. Finish with the toasted sesame seeds. Keep chilled until serving. If you prefer a smoother, thinner sauce, blend briefly with an immersion blender.

Arrange a few grilled tofu slabs on a serving plate or on individual plates. Spoon 1–2 tablespoons of chogochujang on top of each slab or serve sauce on the side so diners can add to taste.

Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds, and place pickled cucumber or quick kimchi and julienned carrot alongside the tofu as banchan. Add lime or lemon wedges to brighten flavors.

Serve immediately with steamed rice and other banchan, or allow guests to build their bites—grilled tofu + chogochujang + pickles + rice.