The key to this Korean soft tofu recipe is microwaving one pack of sundubu (350 g / 12.3 oz) for 2 minutes, then thoroughly draining the liquid that collects on the plate before adding the soy sauce seasoning. A simple sauce made with soy sauce, vinegar, sugar, gochugaru, minced garlic, and sesame oil gives the delicate tofu a savory, sweet, and tangy flavor.
Draining the tofu after microwaving is especially important. If the released liquid is left on the plate, it dilutes the soy sauce mixture and weakens the seasoning.
With no stovetop cooking required, this easy sundubu dish takes about 5 minutes from start to finish. It works well as a quick Korean side dish or whenever you want a warm and simple tofu dish.
⏱️ Cooking Time: About 5 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients (For 1 Pack of Sundubu)
🥣 Main Ingredient
- 1 pack sundubu (Korean soft tofu), 350 g (12.3 oz)
🧂 Sauce & Seasonings
- 2 tbsp soy sauce
- 1/2 tbsp vinegar
- 1/2 tbsp sugar
- 1/2 tbsp gochugaru (Korean red pepper flakes)
- 1/2 tbsp minced garlic
- 1/2 tbsp sesame seeds
- 1/2 tbsp sesame oil
- 1/2 red chili, finely chopped
- 1 tbsp chopped green onion
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Soft Tofu with Soy Sauce
- Remove and slice the tofu: Carefully remove 1 pack of sundubu (350 g / 12.3 oz) from the package and place it on a plate. Gently slice it into easy-to-eat pieces without pressing down too firmly.
- Microwave and drain: Microwave the tofu for 2 minutes. Carefully pour off all the liquid that has collected on the bottom of the plate.
- Make the soy sauce seasoning: In a small bowl, combine 2 tbsp soy sauce, 1/2 tbsp vinegar, 1/2 tbsp sugar, 1/2 tbsp gochugaru, 1/2 tbsp minced garlic, 1/2 tbsp sesame seeds, 1/2 tbsp sesame oil, 1/2 finely chopped red chili, and 1 tbsp chopped green onion. Mix well.
- Add the sauce: Spoon the prepared soy sauce mixture evenly over the warm, drained sundubu and serve.
✓ Key Tips for Success
- Drain the liquid after microwaving: Sundubu releases a considerable amount of water when heated for 2 minutes. If you add the seasoning without draining it first, the soy sauce mixture becomes diluted and the flavor turns too mild. Pour off the liquid immediately after microwaving before adding the sauce.
- Handle the tofu gently: Sundubu is very delicate and can break apart easily when pressed. Carefully slide it onto the plate, and use a light touch when slicing so the pieces keep their shape.
✓ Serving Tips
- Spoon plenty of the seasoned warm sundubu over hot rice and gently mix it together for a simple tofu rice bowl.
- You can replace the green onion with finely chopped scallions. Use 1 tbsp for a similar fresh aroma and crisp texture.
- Spoon the warm tofu and soy sauce seasoning onto crispy seasoned roasted seaweed for a savory bite with extra roasted flavor.
✓ How to Choose Good Sundubu
- Check the packaging: Choose tube-style or packaged sundubu with intact packaging, a secure seal, and no visible swelling.
- Look for excessive separation: Check that the tofu and liquid inside the package have not separated into excessive layers and that the tofu maintains an even appearance.
- Check storage temperature and date: Choose products kept consistently refrigerated at 0–10°C (32–50°F) and look for a recent production date.
✓ Sundubu Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 44.00 kcal |
| Carbohydrates | 0.69 g |
| Protein | 6.85 g |
| Fat | 1.35 g |
| Sodium | 4.00 mg |
Based on soft tofu (sundubu) per 100 g. Actual nutrition values may vary depending on the variety, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. How long should I microwave sundubu?
For one 350 g (12.3 oz) pack of sundubu, microwave it for 2 minutes. This warms the tofu through without heating it so long that it releases too much moisture and loses its delicate texture.
Q2. Why does my soy sauce seasoning become watery and bland?
This usually happens when the liquid released from the sundubu after microwaving is left on the plate. Drain the accumulated liquid completely before spooning the seasoning over the tofu so the sauce stays flavorful and concentrated.
Q3. Can I use scallions instead of green onion?
Yes. Finely chopped scallions work well as a substitute and provide a similar fresh flavor and crisp texture. Use 1 tbsp in the seasoning mixture.
Microwaving sundubu keeps its delicate, soft texture while the sweet, tangy, and savory soy sauce seasoning adds plenty of flavor without requiring any stovetop cooking. Draining the liquid after the 2-minute microwave step also keeps the seasoning from becoming watery, so the flavor stays balanced until the last bite.
This easy Korean soft tofu recipe takes only about 5 minutes, making it a practical choice when you need a quick side dish using just one pack of sundubu.
Save or bookmark this recipe for later, and share it with someone who enjoys simple Korean food.
I’ll continue sharing approachable recipes and practical cooking tips that are easy to make at home. If there is a dish you would like to see next, feel free to leave a comment. 😊