Aromatic Water Parsley and Spicy-Sweet Braised Tofu
How to Make Spicy and Fragrant Water Parsley Tofu Stew with Duruchigi-Style Sauce
This is a spicy braised tofu dish served with aromatic water parsley. It’s made with a savory tofu ‘duruchigi’ (stir-fried pork) style sauce, making it even more delicious when mixed with rice. A truly satisfying meal with minimal effort!
Main Ingredients
- 1 block firm tofu (approx. 300g)
- 1 bunch water parsley (approx. 100g)
- 1/4 onion
- 1/4 zucchini (optional)
- 1/2 stalk green onion
- 250-300ml rice water (or anchovy broth)
Spicy-Sweet Sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp guk-ganjang (soup soy sauce) or regular soy sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp mirin (rice wine)
- 1 Tbsp plum extract (adjust sweetness)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp guk-ganjang (soup soy sauce) or regular soy sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp mirin (rice wine)
- 1 Tbsp plum extract (adjust sweetness)
Cooking Instructions
Step 1
Wash the water parsley thoroughly under running water, ensuring all dirt is removed. Cut it into bite-sized pieces, about 1-2 cm long. Set aside. This preparation ensures the herb’s flavor permeates the dish beautifully.
Step 2
For a melt-in-your-mouth texture, we’re using firm tofu directly without pan-frying. Cut the tofu into large pieces, about 4 or 6 equal parts. This helps maintain its shape during cooking. If you prefer a firmer, chewier texture, pat the tofu dry with paper towels and pan-fry it in a little oil until golden brown on both sides before proceeding.
Step 3
Prepare the vegetables that will add depth to the braised tofu. Slice the onion thinly and cut the zucchini into half-moons or thick strips. (The zucchini is optional; you can omit it and just use green onion for a simpler dish.) Layering these vegetables on top of the tofu infuses them with sweetness as they cook.
Step 4
Now, let’s make the essential spicy-sweet sauce. In a bowl, combine the gochugaru, gochujang, soy sauce, minced garlic, black pepper, sesame oil, mirin, and plum extract. Mix well. Adjust the sweetness and saltiness to your personal preference. If you prefer it sweeter, feel free to add a bit more corn syrup or sugar.
Step 5
Arrange the prepared tofu and vegetables in a pot or deep pan. Pour in the rice water (or broth) until the tofu is about halfway submerged. Rice water adds a subtle nutty flavor and richness to the broth. Add about 80% of the prepared sauce to the pot. Save the remaining sauce for stir-frying the water parsley later.
Step 6
Thickly slice the green onion and arrange it on top of the tofu and sauce. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 10-15 minutes, allowing the tofu to cook through and absorb the flavors. Don’t let the sauce dry out completely! This flavorful broth is perfect for mixing with rice later, so keep a good amount. Simmer until the sauce is nicely reduced but still saucy.
Step 7
Once the tofu is cooked, carefully remove the tofu pieces to a separate bowl. In the remaining sauce in the pot, add the prepared water parsley and the reserved sauce. Stir-fry over high heat for just 1-2 minutes, until the water parsley is wilted but still vibrant. Overcooking will make it mushy. Finally, top the braised tofu with the sautéed water parsley, or gently mix them together. Your aromatic and delicious braised tofu with water parsley is ready!
