Korean Braised Tofu with Shishito Peppers
Kkwarigochu-dubu-jorim is a Korean braised dish of pan-fried tofu and shishito peppers in a soy sauce, gochugaru, and garlic seasoning. The tofu is seared first to create a firm, golden crust that contrasts with its soft interior once it finishes braising in the sauce. Shishito peppers absorb just enough liquid to carry the seasoning while adding their own fresh, vegetal note. Soy sauce and sesame oil pull the flavors together into a cohesive, savory whole, making this a satisfying plant-based banchan that holds its own on any table.
Adjust Servings
Instructions
- 1
Cut tofu into thick slices and drain moisture with paper towels for 5 minutes.
- 2
Remove stems from shishito peppers and halve larger ones.
- 3
Heat oil in a pan and sear tofu on both sides until golden.
- 4
Add onion and peppers, stir-fry for 2 minutes, then add soy sauce, syrup, chili flakes, garlic, and water.
- 5
Cook over medium heat for 8 minutes, basting tofu so flavor penetrates.
- 6
When sauce is reduced to a shallow level, turn off heat, rest 2 minutes, and serve.
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