Korean Braised Tofu with Kimchi

Slice 350 g firm tofu into 1.5 cm slabs, then press them gently with paper towels to remove surface moisture.

If using the tip, sprinkle very lightly with salt and let it stand for 5 minutes so the pieces hold together better while braising.

Cut 180 g aged kimchi into bite-size pieces and slice 80 g onion thinly so it softens quickly in the broth.

Slice 30 g green onion on the diagonal and keep it aside for the finish, where it should stay bright and fragrant.

Put the kimchi, onion, 220 ml water, 1.5 tbsp soy sauce, 1 tbsp gochugaru, 1 tsp sugar, and 1 tsp minced garlic in a pot.

Bring to a steady simmer over medium heat and cook for 5 minutes to draw out the kimchi juices.

When the kimchi has softened and the liquid turns deep red, lay the tofu in a single layer on top.

Cover, reduce the heat to medium-low, and braise for 10 minutes without stirring hard so the tofu absorbs the sauce without breaking.

During the braise, spoon the sauce over the tofu 2 or 3 times so the tops season evenly.

Gently shake the pot instead of stirring, then cook 3 more minutes until the sauce looks slightly thicker and glossy.

Add the sliced green onion and drizzle in 1 tsp sesame oil, then simmer just 1 more minute so the green onion keeps some bite.

If the kimchi still tastes too sharp, add 0.5 tsp more sugar, then serve generously over hot rice.