Korean Braised Tofu with Shishito Peppers
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tofu and shishito peppers carry this meatless braise, and the salty, mildly spicy sauce that remains is meant to be mixed into rice.
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The tofu is basted with a spoon rather than flipped, so the slices stay neat and square to the end. Onion cut on the thick side keeps its shape through the braise and adds a bit of bite. Patting the tofu dry one more time just before it hits the pan cuts down on spattering oil.
Ingredients
Instructions
- 1
Cut the 320 g firm tofu into thick slices and wrap them in paper towels for 5 minutes.
If the surface still looks wet, press gently once more before cooking so the tofu browns instead of steaming.
- 2
Remove the stems from 90 g shishito peppers, halving only the larger ones.
Slice 80 g onion not too thinly, so it softens in the braising liquid without disappearing or burning around the tofu.
- 3
In a small bowl, mix 2.5 tablespoons soy sauce, 1 tablespoon corn syrup, 1 teaspoon gochugaru, 1 teaspoon minced garlic, and 160 ml water. Break up any clumps of chili flakes so the sauce seasons evenly.
- 4
Heat a pan over medium heat, add 1 tablespoon cooking oil, and place the tofu in a single layer.
Sear each side for 2 to 3 minutes until golden and firm at the edges, turning gently to prevent breakage.
- 5
Add the onion between the tofu pieces and stir for 1 minute, then pour in the prepared sauce.
Once it starts bubbling, lower to medium low heat and spoon the liquid over the tofu so it absorbs seasoning.
- 6
Add the shishito peppers and braise for about 8 minutes.
When the sauce is shallow and glossy and the peppers still look vivid, turn off the heat, rest for 2 minutes, and transfer carefully.
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