Korean Spicy Braised Tofu
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Firm tofu is soaked briefly in salted water, then pan-fried until golden with firm edges that let the slices keep their corners through the spicy braise.
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Onion and green onion cook on top of the tofu and add sweetness to a sauce of soy sauce, gochugaru and a little sugar. The heat goes off while some sauce still pools at the bottom of the pan, enough to spoon over the tofu and a bowl of rice.
Ingredients
Instructions
- 1
Cut 400 g firm tofu into 1.5 cm slabs and soak them in lightly salted water for 5 minutes.
Lift them out carefully, then press with paper towels until the surface feels dry enough to sear without splattering.
- 2
Heat a pan over medium heat, then arrange the tofu in one layer without overlapping.
Sear until both sides are golden and the edges feel firmer, turning gently so the slabs do not break.
- 3
Mix 2 tbsp soy sauce, 1 tbsp gochugaru, 1 tsp minced garlic, 0.5 tbsp sugar, and 120 ml water.
Stir until the sugar dissolves so the sauce reduces evenly instead of burning in spots.
- 4
Spread 0.5 onion and 0.5 green onion evenly over the seared tofu.
Pour the braising sauce around the edges first, letting it flow between the pieces so the tofu stays in place.
- 5
Lower the heat to medium-low and simmer for about 8 minutes, until the liquid looks slightly reduced but still moist.
Spoon the sauce over the tofu often so the seasoning coats the top evenly.
- 6
Turn off the heat when a shallow layer of sauce remains on the pan.
Drizzle with 1 teaspoon of sesame oil and spoon the sauce over the tofu without breaking it.
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