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640 recipes found.

A spicy flower crab stew built on a rich doenjang broth with assorted vegetables and tofu, boiled for exactly 5 minutes to maximize the crab's natural sweetness.

A hearty pad thai packed with chicken thigh meat, shrimp, and tofu, with commercial pad thai sauce and sriracha for an addictive sweet and spicy kick that never gets boring.

A visually striking jjageuli made by wrapping perilla oil-seared tofu in rinsed aged kimchi and simmering it with grilled pork neck until the sauce reduces.

A satisfying low-calorie gimbap made by spreading brown rice and seasoned yubu (fried tofu pouch) on gim, then filling it with chicken breast marinated in yubu liquid and liquid mustard for a spicy, moist kick.

A Japanese-style curry soup simmered with savory beef brisket and soft tofu, infused with a subtle curry aroma.

A traditional home-style Chinese dish made by frying tofu thickly until the outside is chewy and the inside is soft, then simmering it in a spicy doubanjiang sauce.

A light and refreshing soup made by simmering delicate tofu, crisp bok choy, and mushrooms in a clear and savory Chinese-style broth base.

Crispy fried tofu coated in starch, tossed in a sweet-sour-spicy chicken-style sauce—high value, crispy outside and tender inside

Browning pork shoulder, then simmering it with gochujang seasoning and tofu in the rendered fat until thick, a true rice thief dish that empties two bowls of rice.

A high-protein diet yubuchobap that you can enjoy without guilt, stuffed with mashed tofu and chicken breast instead of rice.

A special deopbap with crispy fried tofu coated in a sweet and sour chili-style gangjeong sauce, using a plastic bag for easy breading.

Authentic Sichuan-style mapo tofu with a numbing, spicy kick, made by roasting and grinding fresh huajiao (ma jiao) powder, combined with doubanjiang and fragrant pork oil.