Special Braised Tofu with Dried Pollack and Shiitake Mushrooms
Special Braised Tofu with Dried Pollack and Shiitake Mushrooms
Perfect for Home Cooking! Easy Braised Tofu, Enhanced with Dried Pollack and Shiitake for Rich Flavor!
Today, we’re making the always satisfying classic dish, braised tofu, a little more special. By adding savory dried pollack (hwangtae) and aromatic dried shiitake mushrooms, you can enjoy a deeper, richer flavor. Here’s a recipe for nutritious braised tofu that’s a true rice thief!
Main Ingredients- 1 block Tofu (approx. 300g)
- 1 handful Dried Pollack Strips (hwangtae, approx. 20g)
- 1 handful Dried Shiitake Mushroom Slices (approx. 10g)
- 1/2 stalk Green Onion
Sauce Ingredients- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Ginger Syrup or a pinch of minced ginger
- 1 Tbsp Plum Extract (maesilcheong)
- 1/2 cup (approx. 100ml) Water from soaking dried pollack
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Ginger Syrup or a pinch of minced ginger
- 1 Tbsp Plum Extract (maesilcheong)
- 1/2 cup (approx. 100ml) Water from soaking dried pollack
Cooking Instructions
Step 1
Gently rinse the tofu under running water, then cut it into 8 equal pieces, about 1.5cm thick. Lightly press with a paper towel to remove excess moisture. Lightly season with a pinch of salt; this helps the tofu firm up and prevent it from breaking apart during braising. Let it sit for a while to drain.
Step 2
Cut the dried pollack strips into 4-5cm lengths with scissors. Soak them in cold water for about 5 minutes until slightly softened. Do not discard the soaking water; it will be used in the sauce for added flavor.
Step 3
Heat 1-2 Tbsp of perilla oil (or cooking oil) in a pan. Pan-fry the lightly seasoned tofu pieces until golden brown on both sides. Searing the tofu helps it maintain its shape when braised in the sauce.
Step 4
In a pot with a thick bottom, spread the dried shiitake mushroom slices. Briefly rinse them under running water to remove any debris. The shiitake mushrooms will add a wonderful umami flavor to the tofu and sauce. Arrange 4 of the pan-fried tofu pieces on top of the mushrooms.
Step 5
Pour half of the prepared sauce mixture over the shiitake mushrooms and tofu. Then, evenly layer the rehydrated dried pollack strips. Place the remaining 4 fried tofu pieces on top.
Step 6
Pour the remaining sauce over the tofu. Arrange the chopped green onion on top. Finally, pour 1/2 cup of the reserved dried pollack soaking water (or anchovy/kelp broth) around the edges of the pot. Bring to a boil over high heat, then reduce to medium-low heat and simmer.
Step 7
Once the sauce is bubbling nicely, use a spoon to ladle the sauce over the tofu and pollack as it simmers. Continue to simmer for about 7-10 minutes, or until the sauce has thickened and reduced to your desired consistency, and the flavors have melded. This delicious braised tofu is best enjoyed hot!
