Description
Korean Braised Tofu is a deliciously savory and mildly spicy dish featuring firm tofu pan-fried to golden perfection, then simmered in a flavorful sauce made with soy sauce, gochujang, gochugaru, garlic, and sesame oil. This quick and easy recipe highlights traditional Korean flavors and makes a perfect side dish or light main when served over steamed rice.
Ingredients
Scale
Tofu
- 1 block (14 oz or 400g) of firm tofu, pressed to remove excess liquid
Sauce
- 3 tablespoons soy sauce (preferably Korean soy sauce for soup)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon sugar
- 1 tablespoon rice vinegar or mirin
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
Other
- 2 tablespoons vegetable oil
- 1 green onion, finely chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the Tofu: Slice the pressed tofu into 1/2-inch thick pieces and pat each piece dry with a paper towel to ensure maximum crispiness when frying.
- Pan-Fry the Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices in the pan and cook until golden brown on each side, about 3-4 minutes per side. Fry in batches if necessary to avoid overcrowding.
- Mix the Sauce: While the tofu cooks, combine soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl. Stir thoroughly until the sugar is fully dissolved.
- Simmer the Sauce: Remove the fried tofu from the pan and set aside. Pour the prepared sauce mixture into the same pan and bring to a gentle simmer over medium heat.
- Braise the Tofu: Return the tofu slices to the pan, coating each piece well with the simmering sauce. Let it cook for an additional 5-8 minutes, turning once halfway through, until the sauce thickens and is absorbed by the tofu.
- Garnish and Serve: Transfer the braised tofu to a serving dish and sprinkle with chopped green onions and sesame seeds for garnish. Serve hot or at room temperature, ideal as a side dish or over steamed rice.
Notes
- Pressing the tofu to remove excess water is crucial for achieving a crisp texture when pan-frying.
- You can adjust the spiciness by varying the amount of gochugaru and gochujang according to your preference.
- If mirror rice vinegar is unavailable, plain rice vinegar works well as a substitute.
- This dish can be made ahead of time and tastes great served cold or reheated gently.
- Use a non-stick or well-seasoned skillet to prevent tofu from sticking during frying.
