Golden Ratio Braised Tofu
Master the Art of Delicious Braised Tofu: A Beloved Korean Side Dish
This is a cherished family recipe, a favorite of my father’s that I’ve enjoyed since childhood. My sister and I absolutely love it! ♥ I’m sharing my way of making this incredibly satisfying braised tofu. It’s savory, slightly spicy, and the perfect accompaniment to a bowl of steamed rice. Prepare to have your appetite whetted!
Main Ingredients
- 1 block of firm tofu (approx. 300g)
Braising Sauce Ingredients
- 4 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup) or corn syrup
- 1 Tbsp minced garlic
- 1/2 medium scallion, finely chopped
- 2 small chili peppers (red or green), finely chopped (optional, for added heat)
- 4 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup) or corn syrup
- 1 Tbsp minced garlic
- 1/2 medium scallion, finely chopped
- 2 small chili peppers (red or green), finely chopped (optional, for added heat)
Cooking Instructions
Step 1
First, prepare the tofu by slicing it into bite-sized pieces. Rectangles or half-moons are visually appealing and allow the sauce to penetrate well. Adjust the thickness to your preference.
Step 2
It’s crucial to remove excess water from the tofu. Arrange the sliced tofu pieces on paper towels, then lightly sprinkle salt over them. This step firms up the tofu, prevents it from breaking apart during cooking, and helps it absorb the sauce better. Let it sit for about 10 minutes to drain.
Step 3
While the tofu is draining, let’s make the delicious braising sauce. In a bowl, combine the soy sauce, gochugaru, maesilcheong, minced garlic, chopped scallion, and chopped chili peppers (if using). Mix everything thoroughly. I prefer a sauce with plenty of chunky ingredients, so I tend to use a generous amount of scallions and chili peppers. Feel free to adjust the quantities based on your taste.
Step 4
Heat 1-2 tablespoons of cooking oil in a non-stick pan over medium-low heat. Carefully place the drained tofu slices into the pan. Pan-fry the tofu until golden brown and slightly crispy on both sides. This step adds a wonderful toasty flavor and prevents the tofu from becoming too mushy. Be mindful not to burn it.
Step 5
Once the tofu is nicely browned, pour the prepared braising sauce evenly over the tofu pieces. Gently toss the tofu with chopsticks to coat it with the sauce. Let it simmer over medium-low heat, allowing the flavors to meld. Keep an eye on it to prevent the sauce from sticking to the pan.
Step 6
To prevent the sauce from becoming too thick or overly salty, add about half a shot glass (approximately 30ml) of water. This will help to create a smoother sauce consistency, ensure the tofu is evenly seasoned, and prevent the sauce from scorching at the bottom of the pan. For an extra boost of umami, you can substitute water with anchovy or kelp broth.
Step 7
When the sauce has thickened slightly and coated the tofu with a glossy sheen, turn off the heat. Carefully arrange the braised tofu and any remaining sauce and toppings onto a serving plate. Serve hot with your favorite side dishes. Enjoy this comforting and flavorful Korean classic!
