Elegant Braised Tofu with Pickled Brine
A Special Tofu Braise Using Leftover Pickled Brine
Hello everyone! Today, I’ll show you how to creatively use leftover pickled brine, which is often discarded. With just some flavorful pickled brine, you can make a truly fantastic braised tofu dish that’s perfect with rice. This special recipe incorporates chili oil for a chewy, meat-like texture and an appealing color. Enjoy a sophisticated take on braised tofu that elevates it far beyond the usual soy sauce-based versions.
Braising Tofu Ingredients
- 1 block firm tofu (approx. 300g)
- 5 Tbsp pickled brine
- 10 Tbsp stock or water
- 1 Tbsp ginger juice
- 2 Tbsp corn syrup or oligodang (Korean syrup)
- 1 Tbsp chili oil
- 1/2 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare one block of firm tofu. Slice it into pieces about 0.5 cm thick, suitable for eating. Gently press the sliced tofu with paper towels to remove as much moisture as possible. Removing moisture helps the tofu hold its shape and cook up beautifully. Lightly sprinkle salt on the drained tofu.
Step 2
Now, it’s time to pan-fry the tofu until golden brown. In a frying pan, combine cooking oil and sesame oil in a 1:1 ratio. Heat over medium-low heat. Using a mix of sesame oil helps prevent the tofu from sticking, even if the pan isn’t perfectly preheated. Place the sliced tofu in the pan and fry both sides until golden and slightly crispy. Be sure to maintain medium-low heat to prevent burning.
Step 3
It’s best to achieve a firm, appetizing brown crust on the tofu. Once nicely browned, transfer the tofu to a plate. Frying the exterior until crisp will enhance the chewy texture even after braising in the sauce.
Step 4
After lightly wiping the oil from the pan used for frying the tofu, add all the remaining sauce ingredients (pickled brine, stock, ginger juice, corn syrup, and chili oil) and bring to a boil over high heat. Once the sauce is bubbling vigorously, reduce the heat to medium-low. For this recipe, it’s recommended to use a pickled brine that doesn’t contain too many strong spices like garlic (e.g., cucumber or onion pickled brine).
Step 5
Carefully add the pan-fried tofu to the simmering sauce. Braise the tofu, turning it over halfway through, to ensure the sauce penetrates evenly. Let the sauce seep into the tofu until it’s wonderfully moist.
Step 6
As the sauce begins to reduce and thicken, the tofu will develop a lovely sheen. The chili oil will cling to the tofu, adding a mouthwatering color. Continue to braise until the sauce is almost completely absorbed, leaving a glossy coating. Keep an eye on the heat to prevent the sauce from burning, and don’t walk away for too long.
Step 7
When the sauce has reduced to a glossy consistency, the dish is nearly complete. Just before turning off the heat, drizzle a few drops of sesame oil for added aroma. Transfer the braised tofu to a beautiful serving plate. Garnish generously with sesame seeds for a final touch, making your elegant braised tofu look as good as it tastes. The glaze will be beautifully shiny.
Step 8
Take a bite, and you’ll notice a distinct difference from regular soy sauce braised tofu. The chili oil adds a delightful richness, and the crisp-fried tofu becomes wonderfully chewy as you bite into it, almost like eating tender meat. The flavor is not overly salty and is so satisfying that it’s delicious on its own or served over a bowl of steamed rice. This is a sophisticated and unique take on braised tofu that you won’t forget. Give it a try!
