How it is used
Pat firm tofu dry before frying. Add delicate soft tofu near the end and simmer gently so it holds broad, spoonable pieces.
Ingredient guide
Tofu moves easily between quiet banchan and bold stews. Choose firm tofu for browning and braising, and soft tofu when the broth should remain silky.
Pat firm tofu dry before frying. Add delicate soft tofu near the end and simmer gently so it holds broad, spoonable pieces.
After opening, refrigerate tofu submerged in fresh water, change the water daily, and use it promptly.
Use the nearest tofu firmness available. For stir-fries and rice bowls, cooked beans or mushrooms can help fill out the dish.

A smooth rice and tofu soup enriched with finely ground toasted black sesame seeds.
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A spicy stew of ham, zucchini, tofu, enoki mushrooms, kimchi, and chili pepper simmered in kelp broth and finished with fresh crown daisy.
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Buckwheat noodles served in a creamy tofu-soy milk broth with stir-fried mushrooms, zucchini, onion, and colorful chilies.
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Golden pan-grilled tofu topped with a savory mixture of kimchi, wild chives, red bell pepper, sesame oil, garlic, and chili flakes.
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A savory kimchi stew with steamed pork and tofu meatballs, bean sprouts, and a deeply flavored beef broth.
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Tender maesaengi seaweed, mussels, and soft tofu are simmered in a kelp, anchovy, and barley soybean paste broth.
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A light soybean paste soup with napa cabbage, tofu, onion, green onion, and chili simmered in anchovy broth and rice-rinsing water.
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A delicate kelp-broth soup with oysters, tofu, green onion, seaweed, and red chili, finished with sesame oil.
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A light anchovy-kelp soup with potato, oyster mushrooms, tofu, green onion, red chili, garlic, and shredded kelp.
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A savory kimchi stew with webfoot octopus, tofu, enoki mushrooms, radish, and onion, balanced with pear juice and seafood broth.
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Blanched hijiki seaweed and steamed tofu are mixed with garlic, sesame, sesame oil, and a small amount of sea salt for a simple side dish.
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Blanched sweet potato stems and onion tossed in a creamy doenjang and tofu dressing with black sesame, vinegar, sugar, and sesame oil.
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A savory doenjang soup with young napa cabbage, dried shrimp, tofu, vegetables, and a flavorful radish, anchovy, and kelp broth.
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A mild, nutty soft tofu stew with oysters, assorted mushrooms, radish, vegetables, and ground perilla seeds in a seafood broth.
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A mild soybean paste soup with tofu, potato, onion, oyster mushrooms, and green onion, blended for a smooth, savory broth.
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A hearty tofu stew with pork, rinsed kimchi, soybean paste, chili peppers, and green onion in a creamy rice-water and tofu base.
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Brown rice and short-grain rice are cooked with crown daisy and wild chives, then served with a mild tofu sauce made with gochujang, doenjang, and kelp broth.
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A hearty kimchi stew with squid, tofu, enoki mushrooms, sweet potato, bean sprouts, crown daisy, and a savory anchovy-kelp broth.
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Steamed kabocha squash and blanched tofu are served with sautéed garlic and green chili and a lightly seasoned soy-based sauce.
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Golden tofu simmered briefly in a garlicky soy and gochugaru sauce until the edges absorb the seasoning.

A bubbling red stew built around silky soft tofu, kimchi, and a clean anchovy broth.

An earthy soybean paste stew with tofu, zucchini, potato, and onion in anchovy broth.

A hearty home-style stew where aged kimchi, pork, and tofu simmer into a rich, tangy broth.