Baek Jong-won Style Spicy and Sweet Braised Tofu
Baek Jong-won Style Spicy and Sweet Braised Tofu
Simple yet Special Flavor! Spicy and Sweet Braised Tofu Made with Baek Jong-won’s Recipe
Delicious braised tofu, anytime! Using Baek Jong-won’s recipe, you can easily create a dish packed with deep umami and a perfect balance of spicy and sweet flavors. It’s a fantastic side dish for rice or even a great snack with drinks.
Main Ingredients- 1 block of Tofu (approx. 300g)
- 1/2 Onion
- 4 Green Onions
- 1/2 Tbsp Minced Garlic
- 2 Korean Green Chilies (Cheongyang peppers)
Spicy and Sweet Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Saeujeot (fermented shrimp), finely chopped
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Perilla Oil (Deulgireum)
- 200ml Water
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Saeujeot (fermented shrimp), finely chopped
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Perilla Oil (Deulgireum)
- 200ml Water
Cooking Instructions
Step 1
First, prepare the tofu. Cut one block (about 300g) into bite-sized pieces, approximately 1.5-2cm thick. For this recipe, it seems two blocks were used as indicated by the sauce quantity, so adjust the sauce accordingly if using only one block. Cut each block into 2 pieces lengthwise, then into 4-5 pieces.
Step 2
Place kitchen towels on top of and below the cut tofu pieces. Gently press down to absorb excess moisture. This step is crucial to prevent oil splatter when frying and to help the tofu absorb the sauce better.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Carefully place the dried tofu pieces into the hot oil and pan-fry them until golden brown and slightly crispy on both sides. Lightly sprinkling salt while frying will add a subtle flavor to the tofu itself, making it even more delicious. This browning also helps the tofu hold its shape better when braised.
Step 4
While the tofu is frying, prepare the vegetables. Trim the stems off the Korean green chilies and slice them diagonally. Peel and finely mince the onion. Wash and thinly slice the green onions.
Step 5
Now, let’s make the seasoning sauce. In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp finely chopped saeujeot, 1 Tbsp soy sauce, 1/2 Tbsp sugar, and 1/2 Tbsp minced garlic. Add about 1/3 of the water (approximately 60-70ml) and mix well. (While Baek Jong-won’s recipe sometimes involves placing the onion and green onions on top of the tofu during braising, mixing them into the sauce beforehand infuses the braising liquid with more flavor.)
Step 6
Arrange the pan-fried tofu pieces neatly in a braising pan or a wider, shallower pot. Pour the prepared spicy and sweet sauce evenly over the tofu.
Step 7
Pour the remaining water (200ml) around the edges of the pan. You can adjust the amount of water based on your preference for the sauce consistency. If you prefer a more liquidy sauce, feel free to add a little more water.
Step 8
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium. While it’s simmering, ladle the sauce over the tofu pieces periodically. This ensures the tofu is evenly coated and absorbs the flavors. Spooning the sauce over the tofu is key for even flavoring.
Step 9
When the tofu is well-braised and the sauce has thickened to your desired consistency (just enough to coat the tofu), stir in 1 Tbsp of perilla oil and let it simmer for another minute. The nutty aroma of the perilla oil will enhance the overall flavor profile. Turn off the heat, plate beautifully, and your delicious Baek Jong-won style braised tofu is ready to be enjoyed!
