Delicious Braised Tofu: The Secret to Perfectly Moist and Flavorful Tofu
Delicious Braised Tofu: The Secret to Perfectly Moist and Flavorful Tofu
Discover the special method for making delicious braised tofu with just the right amount of savory sauce, guaranteed to be a success!
I’m making the ever-reliable and delicious braised tofu after a while! This version has a wonderfully moist and savory sauce. I’ll also share my special, foolproof method for making it perfectly every time. It’s a simple yet incredibly satisfying side dish!
Main Ingredients- 1 block firm tofu (approx. 300g)
- 1/2 handful dried shiitake mushrooms (approx. 15g)
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1.2 Tbsp guk-ganjang (Korean soup soy sauce) (or 1 Tbsp regular soy sauce + pinch of salt)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp maesil-cheong (green plum syrup) (adjust sweetness as needed)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.2 Tbsp guk-ganjang (Korean soup soy sauce) (or 1 Tbsp regular soy sauce + pinch of salt)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp maesil-cheong (green plum syrup) (adjust sweetness as needed)
Cooking Instructions
Step 1
Slice the firm tofu into approximately 1cm thick pieces. Sprinkle a pinch of salt over the sliced tofu to season it. This step is crucial as it firms up the tofu, making it much easier to handle and preventing it from breaking apart during cooking – a special secret for success! Place the seasoned tofu on a sieve and let it drain for about 10 minutes to remove excess water.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for about 15-20 minutes until rehydrated. Squeeze out the excess water, then thinly slice the mushrooms. In a small bowl, combine the sliced mushrooms with 1/2 teaspoon of soy sauce and a little sesame oil. Gently mix to coat the mushrooms. This pre-seasoning enhances their natural umami flavor.
Step 3
Don’t discard the mushroom soaking liquid! Strain it through a fine-mesh sieve to get clear mushroom broth. This broth is another secret ingredient that adds a wonderful depth of flavor to the braised tofu. In a separate bowl, mix the gochugaru, guk-ganjang, minced garlic, and maesil-cheong with the prepared mushroom broth (or water) to create the sauce. Feel free to adjust the sweetness and saltiness to your preference.
Step 4
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Carefully place the drained tofu slices into the hot oil. Pan-fry the tofu on both sides until it’s a beautiful golden brown. Cooking over medium-low heat allows the tofu to heat through and develop a slightly chewy exterior without burning.
Step 5
The tofu is now perfectly pan-fried, boasting a lovely golden-brown color on both sides. This crisping step ensures the tofu holds its shape beautifully and offers a satisfying texture in the final dish.
Step 6
Arrange the nicely browned tofu slices neatly in the frying pan. Evenly distribute the pre-seasoned shiitake mushrooms over the top of the tofu.
Step 7
Thinly slice the onion and layer it generously over the shiitake mushrooms. The natural sweetness from the onions will infuse into the sauce as it cooks, enriching the overall flavor profile.
Step 8
Finally, add the diagonally sliced green onions on top. The fresh, aromatic quality of the green onions will elevate the braised tofu’s fragrance and taste.
Step 9
Pour the pre-made sauce evenly over the tofu and vegetables. Cover the pan with a lid and simmer over medium-low heat for about 10-15 minutes. Periodically tilt the pan and spoon the simmering sauce over the tofu and vegetables to ensure they are well-coated and absorb the flavors. Continue to simmer until the sauce has reduced to a nice, syrupy consistency.
Step 10
For a finishing touch, add the sliced red and green chili peppers (if using). Simmer for another minute or two. The chili peppers add a hint of spice, cut through any richness, and provide a vibrant pop of color. This braised tofu is absolutely delicious served over steamed rice – it’s perfect for making a quick bibimbap-style meal! It’s also an excellent everyday side dish, satisfying and wonderfully simple to prepare.
