Aehobak Dubu Bokkeum

Aehobak (Korean zucchini) and tofu stir-fry is a classic Korean banchan that embodies the cuisine's love of simple, seasonal ingredients transformed by careful seasoning. The pale green zucchini and silky tofu absorb a lightly spiced, savory sauce, creating a satisfying dish that pairs equally well with rice or noodles. It appears regularly on Korean home tables and is considered an ideal introductory dish for those new to Korean cooking.

Serves: 4 as banchan

Ingredients

• 300g (10½ oz) Korean zucchini (aehobak) or regular zucchini, halved lengthwise and sliced into half-moons
• 300g (10½ oz) firm tofu, pressed and cut into 2cm (¾ in) cubes
• 3 tbsp (45ml) neutral oil, divided
• ½ tsp (2g) salt for zucchini
• 4 cloves garlic, minced
• ½ small onion, thinly sliced
• 1 red chili, thinly sliced (optional)

Sauce

• 2 tbsp (30ml) soy sauce
• 1 tsp (5ml) sesame oil
• 1 tsp (4g) gochugaru
• ½ tsp (2g) sugar
• 2 tbsp (30ml) water

Garnish

• 1 spring onion, sliced
• 1 tsp (5g) toasted sesame seeds

Instructions

1. Toss zucchini slices with salt and set aside for 10 minutes to draw out excess moisture. Squeeze gently and pat dry.

2. Heat 2 tbsp oil in a wok or large skillet over high heat. Fry the tofu cubes for 4–5 minutes, turning occasionally, until golden on most sides. Remove and set aside.

3. Add the remaining 1 tbsp oil to the same pan. Add garlic and onion; stir-fry over medium-high heat for 1–2 minutes until fragrant and softened.

4. Add the salted, dried zucchini. Stir-fry for 3–4 minutes until just tender but still holding its shape — do not let it become mushy.

5. Return the tofu to the pan. Add soy sauce, sesame oil, gochugaru, sugar, and water. Toss everything together gently for 1–2 minutes, coating evenly. The sauce should reduce and cling to the vegetables and tofu.

6. Taste and adjust seasoning. Add the red chili if using.

7. Transfer to a serving dish. Top with spring onion and sesame seeds. Serve warm.

Cook's Notes: Korean zucchini (aehobak) is paler and sweeter than European varieties. If using regular zucchini, reduce the salt-sweating time to 5 minutes. Pressing the tofu well before cubing prevents it from crumbling during stir-frying. This dish reheats beautifully and is excellent in a lunchbox the next day.