Crispy & Tender Spicy Braised Tofu
Crispy & Tender Spicy Braised Tofu
Chef Lee Bo-eun’s Secret Recipe! Delicious Spicy Soy Braised Tofu
Learn how to make crispy on the outside, tender on the inside, and deliciously spicy soy braised tofu with Chef Lee Bo-eun’s special recipe. This dish features a flavorful soy-based sauce that perfectly complements the soft tofu, making it an irresistible side dish for rice. Absolutely perfect for any meal!
Braised Tofu- 1 block firm tofu (for pan-frying)
- 1 dried shiitake mushroom
- 1/2 cup water
- 1/2 stalk green onion
- 1 red chili pepper
- 1 green chili pepper or Cheongyang chili pepper
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
Tofu Marination- 1 Tbsp soy sauce for soup
Spicy Soy Braising Sauce- 1/2 cup water from soaking shiitake mushrooms
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (regular)
- 1 Tbsp plum extract (or 1/2 Tbsp sugar)
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce for soup
Spicy Soy Braising Sauce- 1/2 cup water from soaking shiitake mushrooms
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (regular)
- 1 Tbsp plum extract (or 1/2 Tbsp sugar)
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the shiitake mushroom broth for our braised tofu. Soak 1 dried shiitake mushroom in 100ml of water for at least 30 minutes. This mushroom soaking water will be used later for the braising sauce, so keep it aside.
Step 2
Now, let’s prepare the tofu. Gently rinse 1 block of firm tofu under running water and pat it slightly dry. Chef Lee Bo-eun’s tip for cutting tofu evenly: stand the tofu block upright and cut it in half lengthwise.
Step 3
Next, cut each of these halves into 4 equal pieces. This method will yield 8 uniformly sized tofu pieces from one block, making them look appealing and easy to eat – perfect for sharing with the whole family!
Step 4
Arrange the cut tofu pieces on a large tray or plate. Here’s a crucial tip for better flavor absorption: place the tofu pieces with their inner, softer side facing upwards. The outer surface can be a bit firmer, but the inner side readily absorbs the seasoning.
Step 5
Prepare 1 tablespoon of soy sauce for soup. Gently brush or dab this soy sauce onto each piece of tofu, coating them lightly. You can also use your hands to ensure even coverage.
Step 6
Let the marinated tofu rest for about 8-10 minutes to allow the flavors to soak in. A common mistake is using salt for marinating tofu, which can draw out moisture and make the tofu tough. Using soy sauce for soup helps maintain the tofu’s natural softness while adding a subtle savoriness, resulting in much more tender braised tofu.
Step 7
While the tofu is marinating, let’s prepare the vegetables for the braising sauce. Slice the green onion in half lengthwise and then mince it finely. For the chili peppers, halve them, remove the seeds, and then chop them finely. Using red chili peppers adds a lovely visual appeal, and green or Cheongyang chilies will add a nice spicy kick.
Step 8
Drain the soaked shiitake mushrooms slightly and slice them into thin strips.
Step 9
Now it’s time to pan-fry the tofu. Heat 1 tablespoon of cooking oil and 1 tablespoon of perilla oil in a frying pan. The perilla oil will add a wonderful nutty aroma.
Step 10
Lightly pat any remaining moisture from the surface of the marinated tofu with a paper towel. Then, carefully place the tofu pieces into the preheated frying pan.
Step 11
When placing the tofu in the pan, make sure the surface that was on the plate is now facing the bottom of the pan, so it can brown nicely.
Step 12
Pan-fry each side for about 2-3 minutes, or until they are golden brown and slightly crispy. Achieving a nice golden exterior is key!
Step 13
Once both sides of the tofu are nicely browned, arrange the sliced shiitake mushrooms evenly over the tofu. The mushrooms will infuse their savory flavor into the tofu as it cooks, adding another layer of deliciousness. Turn off the heat after adding the mushrooms.
Step 14
Now, let’s make the flavorful spicy soy braising sauce. In a bowl, combine the 1/2 cup (100ml) of shiitake mushroom soaking water with the minced green onion and chopped chili peppers. Add 2 tablespoons of gochugaru and 1 tablespoon of plum extract. If you don’t have plum extract, you can substitute it with 1/2 tablespoon of sugar.
Step 15
Finally, add 2 tablespoons of regular soy sauce and stir everything together until well combined. Your delicious braising sauce is now ready!
Step 16
Pour the prepared braising sauce generously over the pan-fried tofu. If you prefer more sauce, you can double the recipe for two blocks of tofu. Alternatively, you can simmer it down and use the flavorful sauce to mix with rice.
Step 17
After adding the sauce, turn the heat back on to simmer. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer gently.
Step 18
While it’s simmering, spoon some of the sauce over the tofu occasionally. Simmer for about 1.5 to 2 minutes, or until the sauce has reduced to your desired consistency. You want it to be nicely saucy, but not too watery.
Step 19
The sauce has reduced beautifully, leaving a lovely glaze on the tofu! Finish by sprinkling some toasted sesame seeds over the top for a final touch.
Step 20
Tip: If you reduce the sauce too much, the tofu might lose some moisture. Leaving a little bit of sauce will keep the tofu moist and make it perfect for drizzling over rice.
Step 21
Let’s taste the finished dish! The soy sauce mixture has just the right amount of seasoning, and the aroma and deep flavor developed during simmering are incredible. The combination of the slightly crispy, tender tofu texture and the delicious sauce is truly a rice-lover’s dream. The tofu is not tough at all; it’s wonderfully crispy outside and moist inside.
Step 22
This is the ultimate crispy and tender spicy braised tofu! Chef Lee Bo-eun’s recipe comes highly recommended. Follow these steps, and you’ll surely create a wonderfully delicious braised tofu dish. Enjoy your cooking!
