Korean Braised Tofu and Mushrooms

Slice 400 g firm tofu into 1.5 cm pieces, then press each piece gently with kitchen towels until the surface feels dry.

Do not skip this drying step, because wet tofu sticks, steams, and breaks before it can form a firm crust.

Tear 160 g oyster mushrooms into thick strips along their natural grain, slice 100 g onion into thin strips, and cut 40 g green onion on the diagonal. Keep the green onion separate so it can finish the dish without overcooking.

Heat a pan over medium heat, place the tofu in a single layer, and sear both sides until lightly golden and firmer at the edges.

Turn the pieces only after the surface releases easily, which prevents tearing and crumbling.

Arrange the seared tofu on the bottom of a pot, then layer the mushrooms and onion over it.

Mix 3 tablespoons soy sauce, 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 220 ml water, then pour the sauce evenly around the pot.

Bring the pot to a boil over high heat, then reduce to medium-low and braise for about 10 minutes.

Spoon the bubbling sauce over the top of the tofu once or twice so the upper surfaces season evenly without stirring roughly.

When only a small pool of glossy sauce remains at the bottom and the mushrooms look tender but chewy, add the green onion.

Simmer 2 more minutes, then serve warm with rice while the sauce still lightly coats the tofu.