Golden Recipe: Easy Braised Tofu Using Pickled Brine (Tofu Jangajji)
Don’t Throw It Away! The Magic Tofu Braising Secret Using Leftover Kimchi and Soy Pickle Brine
Do you have leftover kimchi brine, or soy pickle brine sitting in your fridge? It’s common to feel wasteful when you end up discarding these flavorful liquids. This recipe offers a brilliant way to utilize them! It shows you how to make a fantastic braised tofu dish simply by pan-frying tofu and simmering it in the leftover brine. What’s more, this braised tofu lasts much longer than typical versions, making it akin to ‘Tofu Jangajji’ (pickled tofu). Enjoy this delicious and convenient side dish that perfectly complements your rice!
Main Ingredients
- 1.5 blocks of Tofu
- A little Rice bran oil (or cooking oil)
- 1.5 cups of Kimchi brine or Soy pickle brine
Cooking Instructions
Step 1
Pour about 1.5 cups of kimchi brine or soy pickle brine into a pot and bring it to a simmer over medium heat. Simmering the brine first helps remove any impurities and creates a flavorful base for the dish.
Step 2
If there are any leftover solid ingredients in your brine (like bits of kimchi or garlic), add them to the pot while simmering for an even richer flavor. Don’t worry if there are no solids; it will still be delicious!
Step 3
Cut the tofu into thick slices and pat them dry with paper towels. Heat a generous amount of rice bran oil in a pan over medium-high heat. Pan-fry the tofu slices until golden brown and slightly crispy on both sides. Frying the tofu first not only prevents it from breaking apart during braising but also adds a delightful chewy texture and nutty flavor. Enjoy the contrast between the crispy exterior and the soft interior.
Step 4
Carefully pour the simmered kimchi brine or soy pickle brine over the pan-fried tofu. Ensure the brine covers the tofu generously.
Step 5
Reduce the heat to low and let the tofu braise in the liquid until it’s well-seasoned and the sauce has slightly thickened. You can also simmer it a little longer if you prefer a more concentrated flavor. Allow the flavors to meld and the tofu to absorb the delicious brine. Be careful not to boil over high heat, as the liquid might evaporate too quickly.
Step 6
This braised tofu, thanks to the savory and umami-rich brine base, can be stored in the refrigerator for much longer than standard tofu dishes, almost like ‘Tofu Jangajji’ (pickled tofu). It’s a practical and tasty side dish that can last for over a week. It’s perfect as a side for rice or even as a simple snack!
