Korean Braised Tofu and King Oyster Mushrooms
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Pan-fried tofu and thick-cut king oyster mushrooms share the same spicy soy and gochujang sauce but feel completely different to bite: one soft, the other springy.
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Browning the tofu slowly over low heat until the edges firm up gives the sauce a surface to cling to.
Ingredients
Instructions
- 1
Slice 300 g firm tofu into 1.5 cm slabs, then press both sides gently with paper towels.
If the surface still looks wet, let it stand for 5 more minutes so it sears instead of steaming.
- 2
Halve 180 g king oyster mushrooms lengthwise and cut them thick enough to stay springy during braising.
Slice 80 g onion thinly, then chop 30 g green onion and keep it aside for the final minute.
- 3
Whisk 2.5 tablespoons soy sauce, 1 tablespoon gochujang, 1 teaspoon Korean chili flakes, 1 teaspoon minced garlic, and 180 ml water. Break up the gochujang completely so the sauce coats evenly later.
- 4
Heat the pan over low heat and lay the tofu in a single layer.
Sear slowly until both sides turn light golden and the edges feel firmer, then move the tofu out so it does not break while vegetables cook.
- 5
Add the king oyster mushrooms and onion to the same pan and cook over medium heat for about 2 minutes.
When the onion begins to turn translucent and the mushrooms look glossy, place the seared tofu back on top.
- 6
Pour in the sauce and braise over medium heat for about 8 minutes, spooning sauce over the tofu if needed.
When the liquid reduces and clings to the tofu, add green onion and 1 teaspoon sesame oil, then simmer 1 more minute.
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