Description
This Korean Braised Tofu recipe features firm tofu pan-seared to a golden crisp and simmered in a flavorful, spicy soy-based sauce infused with garlic, ginger, and Korean chili powder (gochugaru). It’s a deliciously savory and slightly sweet dish, perfect as a side or a light main course, garnished with green onions and sesame seeds for added texture and flavor.
Ingredients
Scale
Tofu
- 1 block (14-16 oz) firm or extra-firm tofu
- 2 tablespoons vegetable oil
Braising Sauce
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon gochugaru (Korean chili powder), adjust to taste
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Garnish
- 1 green onion, thinly sliced
- Sesame seeds (optional)
Instructions
- Press the Tofu: Remove the tofu from its packaging and drain excess water. Wrap the tofu in several layers of paper towels and place a heavy object on top. Press for at least 15-20 minutes to remove as much water as possible, helping the tofu absorb the sauce better.
- Cut the Tofu: After pressing, cut the tofu into 1/2-inch thick slices or cubes based on your preference.
- Mix the Sauce: In a small bowl, combine soy sauce, water, gochugaru, honey or maple syrup, minced garlic, minced ginger, sesame oil, and black pepper. Stir thoroughly to combine all ingredients.
- Sauté the Tofu: Heat vegetable oil in a large skillet or non-stick pan over medium heat. Add the tofu slices or cubes in a single layer, ensuring the pan is not overcrowded.
- Brown the Tofu: Cook the tofu for about 3-4 minutes on each side until golden brown and slightly crispy to add texture and flavor.
- Add the Sauce: Pour the prepared braising sauce over the browned tofu. Reduce the heat to low, cover the pan, and let the tofu simmer in the sauce for about 10-15 minutes to absorb the flavors.
- Baste the Tofu: Occasionally spoon the sauce over the tofu during simmering to ensure even coating and flavor distribution.
- Garnish: Once the tofu has absorbed most of the sauce and has a rich glossy look, remove from heat. Garnish with thinly sliced green onions and sesame seeds if desired.
- Serve: Serve warm as a side dish with rice and vegetables or as a main course for a light, flavorful meal.
Notes
- Pressing tofu properly is key to achieving better texture and flavor absorption in this dish.
- You can adjust the spiciness by modifying the amount of gochugaru used.
- For a vegan option, use maple syrup instead of honey.
- If you prefer a firmer texture, use extra-firm tofu.
- Serve with steamed rice and vegetables for a complete meal.