Chewy and Savory Braised Tofu with Soy Sauce
Chewy and Savory Braised Tofu with Soy Sauce
Chewy and Savory Tofu Braised in Soy Sauce: A Delicious Side Dish
This is a delightful banchan (side dish) where tofu is pan-fried in perilla oil and then braised with konjac in a savory soy sauce mixture. The chewy texture of the tofu combined with the savory sauce makes it incredibly addictive!
Main Ingredients- 1 block Firm Tofu (recommended for pan-frying)
- 1/2 block Konjac Jelly (cut into easy-to-handle pieces)
- 2 Korean Green Chilies (for a touch of heat)
- 1 stalk White part of Leek (for aromatic flavor)
Braising Sauce- 5 Tbsp Soy Sauce (adjust to your preference)
- 5 Tbsp Mirin (or cooking wine, for depth and to remove odor)
- 1/2 Tbsp Sugar (adjust sweetness to your liking)
- 1 Tbsp Minced Garlic (freshly minced is best)
- 2 Tbsp Corn Syrup or Rice Syrup (for gloss and tenderness)
- Sesame Seeds (for garnish and nutty flavor)
- 5 Tbsp Soy Sauce (adjust to your preference)
- 5 Tbsp Mirin (or cooking wine, for depth and to remove odor)
- 1/2 Tbsp Sugar (adjust sweetness to your liking)
- 1 Tbsp Minced Garlic (freshly minced is best)
- 2 Tbsp Corn Syrup or Rice Syrup (for gloss and tenderness)
- Sesame Seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, cut the block of tofu into three equal parts, then slice each part into about 0.5cm thick rectangular pieces. Similarly, cut the konjac jelly into rectangular shapes that match the size of the tofu pieces. This uniformity makes for better presentation and even sauce absorption.
Step 2
Prepare the Korean green chilies by removing their stems, slicing them in half lengthwise, and scraping out the seeds. Then, finely chop them. If you prefer more heat, you can leave some of the seeds in.
Step 3
For the leek, use only the white part. Wash it thoroughly and then finely chop it. The white part of the leek offers a wonderful sweetness and aroma.
Step 4
Heat a generous amount of perilla oil in a pan over medium-low heat. Pan-fry the tofu pieces until golden brown on both sides. Perilla oil is sensitive to heat, so it’s best to cook it gently. If you don’t have perilla oil, you can substitute with cooking oil mixed with a little sesame oil. Pan-frying helps the tofu maintain its shape and develop a chewy texture.
Step 5
Blanch the konjac jelly in boiling water with a drop of vinegar for about 30 seconds. This step helps to eliminate any ‘konjac’ smell.
Step 6
Now, let’s make the braising sauce. In a bowl, combine 5 Tbsp soy sauce, 5 Tbsp mirin, 1/2 Tbsp sugar, 1 Tbsp minced garlic, and 2 Tbsp corn syrup or rice syrup. Mix well. Add the chopped Korean green chilies to the sauce and bring it to a boil.
Step 7
Once the sauce is boiling, add the pan-fried tofu and blanched konjac jelly. Reduce the heat to medium-low and let it simmer until the sauce thickens and coats the ingredients. Stir occasionally to ensure even coating.
Step 8
When the sauce has reduced to a light glaze and the ingredients look shiny, add the chopped leek and sesame seeds. Stir gently to combine. Your delicious braised tofu with soy sauce is now ready to be enjoyed!
