Korean Braised Tofu Rice Bowl
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 12
About this dish
The tofu is browned on both sides before it ever meets the sauce, then set on a bed of thinly sliced onion and simmered in soy.
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By the time the sauce has reduced, the onion has all but melted away. Sliced cheongyang chili and scallion go on top for the last minute.
Ingredients
Instructions
- 1
Slice 300g tofu into 1cm rectangles and rest on paper towels for 3 to 5 minutes.
Check that the surface is dry to reduce oil splatter.
- 2
Heat 2 tablespoons of oil in a pan over medium heat, then add the tofu.
Cook one side for 3 minutes, flip, and cook the other side for 2 to 3 minutes until both sides are golden.
- 3
Mix 3 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon minced garlic, 3 tablespoons water, and 1 teaspoon red pepper flakes for the braising sauce.
- 4
Slice 60g onion thinly and spread it in the pan, place the browned tofu on top, and pour over the sauce.
Braise uncovered over low heat for 5 minutes.
- 5
Slice 1 green onion and 1 chili pepper diagonally, place on top of the tofu, and cook for 1 more minute.
The heat from the chili dissolves into the sauce, adding a spicy edge.
- 6
Divide 2 cups cooked rice between 2 bowls and spoon over the braised tofu and sauce.
Divide 1 teaspoon sesame oil over the bowls and serve hot.
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