Tofu is rich in calcium, potassium, and iron, which helps excrete sodium. If you coat tofu with starch and bake it, the adsorption power with the sauce becomes stronger, so even a small amount of soy sauce can enhance the taste of the dish and reduce sodium intake.
Calories
200kcal
Carbs
7g
Protein
12g
Fat
14g
Sodium
481mg
Ingredients
Main
Others
●두부구이 : Tofu 70g(1/5block), Starch 10g(2tsp), Black Sesame 2g(1/3tsp), Cooking Oil 5g(1tsp), 후추약간 ●불고기 Seasoning : Soy Sauce 3g(2/3tsp), Oligosaccharide Syrup 3g(2/3tsp), Ginger Juice 3g(2/3tsp), Water 30ml(2tbsp)
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
- StarchPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the tofu into about 2.5x2.5x1cm pieces, drain, sprinkle with pepper, coat evenly with starch, and grill both sides in an oiled pan until browned.
🔍Boil soy sauce, oligosaccharide syrup, ginger juice, and water in a frying pan to make bulgogi seasoning, then add the seasoning to the grilled tofu and braise.
🔍Place the tofu in a bowl and sprinkle with black sesame on top.