Korean Braised Tofu with Shrimp

Slice 300 g of firm tofu into 1.5 cm thick pieces, then press each slice firmly with paper towels on both sides to draw out as much moisture as possible before searing.

Heat 1 tablespoon of cooking oil in a pan over medium-high heat, arrange tofu in a single layer, and sear for 2 to 3 minutes per side until each surface turns a steady golden brown.

Peel 120 g of medium shrimp, score a 1 cm deep cut along the back of each one, remove the dark vein with the tip of the knife, then rinse briefly under cold running water.

In a bowl, combine 1.5 tablespoons soy sauce, 1 teaspoon red pepper flakes, 1 teaspoon minced garlic, 0.5 teaspoon sugar, and 120 ml water, then stir until the sugar fully dissolves.

Return the seared tofu to the pan, top with 60 g of sliced onion and the prepared shrimp, pour the sauce evenly over everything, and braise over medium heat for 6 minutes until the shrimp turn pink and opaque.

Once the sauce reduces to about two-thirds and glazes the tofu, scatter 30 g of green onion over the top, drizzle 1 teaspoon sesame oil, and cook 1 more minute before removing from heat.