Ourhome Soft Tofu (Tube) 350g - For Sundubu Jjigae

Silky, custard-soft Korean tofu packaged in a handy tube so you can squeeze it straight into bubbling stews or slice into delicate cubes. Perfect for classic sundubu jjigae and any dish that loves a gentle, creamy texture.

Why you’ll love it

• Ultra-silky texture that stays tender in hot soups and stews.
• Convenient tube format—no draining; just squeeze and cook.
• Mild, clean soy flavor that soaks up broths, aromatics, and sauces.
• Versatile for stews, hotpot, mapo-style dishes, or simple chilled plates.

How to enjoy

1. Classic Prawn Sundubu Jjigae — Build a light stock, whisk in Korean chili and garlic, then gently squeeze in the tofu. Add a handful of peeled king prawns and simmer 3-5 minutes. Optional egg to finish. Shortcut stock: clear chicken broth.
2. Silky Mushroom Hotpot — Start a fragrant pot with mushroom hot pot base, add sliced shiitake (and enoki if you like), then slide in tofu pieces and simmer 4-6 minutes.
3. Chilled Soy–Sesame Tofu Low-calorie — Spoon over a splash of soy sauce and a few drops of sesame oil, then top with finely sliced spring onions and a pinch of toasted sesame.
4. Weeknight Mapo-Style Silken Tofu — Stir-fry a little pork mince, add water and a spoon of doubanjiang, then tuck in tofu chunks. Simmer gently 3-4 minutes and finish with green aromatics.

Prep Tips

• Open both ends of the tube and gently press to release the tofu intact; slice in the pot or on a plate.
• Add tofu near the end of cooking and simmer gently 3-5 minutes to warm through without breaking.
• Avoid vigorous stirring; use a ladle to nudge pieces and tilt the pot to move broth.
• Season the broth first, then add tofu so it can absorb balanced flavors.

Pairs well

• Light soy sauce for clean seasoning.
• Pure sesame oil to finish with aroma.
• Shimeji mushrooms for hotpot or stir-fry sides.
• Clear chicken broth as a quick base.
• Fresh ginger for warmth and depth.
• Tomato hot pot base for a tangy, comforting stew.

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