Spicy Pan-Seared Tofu with Perilla Oil
Spicy Pan-Seared Tofu with Perilla Oil
How to Make Spicy Braised Tofu: Lee Bo-eun’s Recipe for Crispy Pan-Seared Tofu with Perilla Oil, a Vegetarian Delight
Try making this delicious braised tofu dish that will have you reaching for seconds! We’ll take one block of firm tofu, cut it into 8 pieces, pan-sear it until crispy with perilla oil, and then simmer it in a spicy, savory sauce. It’s a perfect vegetarian side dish that’s incredibly satisfying!
Main Ingredients- 1 block Firm Tofu (for pan-frying, approx. 300-350g)
- 2 Shiitake Mushrooms
- A pinch of Sesame Seeds
- 1 Tbsp Cooking Oil
- 1 Tbsp Perilla Oil
Tofu Seasoning- 1 Tbsp Korean Soup Soy Sauce (Gukganjang)
Spicy Sauce- 1/2 cup Water (100ml)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce (regular)
- 1 Tbsp Corn Syrup (or 1/2 Tbsp Sugar)
- 1/2 stalk Scallion (white parts mainly)
- 1 Serrano Pepper (or other chili pepper)
- 1 Red Bell Pepper (or other red chili pepper)
- 1 Tbsp Korean Soup Soy Sauce (Gukganjang)
Spicy Sauce- 1/2 cup Water (100ml)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce (regular)
- 1 Tbsp Corn Syrup (or 1/2 Tbsp Sugar)
- 1/2 stalk Scallion (white parts mainly)
- 1 Serrano Pepper (or other chili pepper)
- 1 Red Bell Pepper (or other red chili pepper)
Cooking Instructions
Step 1
Prepare the Tofu: Take one block of firm tofu meant for pan-frying. Cut it in half lengthwise, then cut each half into four equal pieces, yielding a total of 8 pieces. Cutting them into uniform sizes will ensure they cook evenly.
Step 2
Arrange for Seasoning: Place the cut tofu pieces on a wide tray or plate. Arrange them so that the soft, inner side faces upwards. This helps the seasoning absorb better into the tofu.
Step 3
Season the Tofu: Evenly drizzle 1 tablespoon of Korean soup soy sauce (Gukganjang) over the tofu pieces. Let it sit for about 8 to 10 minutes to allow the seasoning to gently permeate the tofu. (Tip: Using salt for seasoning can draw out too much moisture, making the tofu tough and bland inside. Gukganjang is recommended.)
Step 4
Prepare the Shiitake Mushrooms: Trim the stems from the 2 fresh shiitake mushrooms. Gently wipe off any dirt. Slice the mushrooms in half lengthwise, then thinly julienne them to be added to the sauce.
Step 5
Slice the Scallions: Take half a stalk of scallion, focusing on the white parts. Cut it in half lengthwise, then slice it thinly into bite-sized pieces. Aim for about 0.5 cm thickness for good distribution in the sauce.
Step 6
Chop the Peppers: Remove the stems from 1 serrano pepper and 1 red bell pepper. Slice them in half, remove the seeds, and then finely chop them. These will add both spiciness and vibrant color.
Step 7
Make the Spicy Sauce: In a small bowl, combine 1/2 cup (100ml) of water, 2 tablespoons of gochugaru, 2 tablespoons of regular soy sauce, and 1 tablespoon of corn syrup (or 1/2 tablespoon of sugar if you prefer it sweeter). Add the chopped scallions, serrano pepper, and red bell pepper. Stir everything together well to create the sauce. (Using water infused from soaking shiitake mushrooms can add an extra layer of umami.)
Step 8
Pan-Sear the Tofu: Heat a non-stick pan over medium heat. Add 1 tablespoon of cooking oil and 1 tablespoon of perilla oil. Place the seasoned tofu pieces onto the hot pan. Sear each side for about 2 to 3 minutes until golden brown and slightly crispy. A crispy exterior adds wonderful texture when braised.
Step 9
Braise the Tofu: Push the seared tofu to one side of the pan or transfer it temporarily to another plate. Add the prepared spicy sauce and the julienned shiitake mushrooms to the pan. Once the sauce begins to simmer, reduce the heat to medium-low. Let the tofu braise for about 5 to 7 minutes, basting the tofu with the sauce occasionally by tilting the pan or spooning it over. Cook until the sauce has thickened slightly and coated the tofu beautifully. Turn off the heat.
Step 10
Serve: Transfer the braised tofu to a serving plate. Sprinkle with a pinch of sesame seeds for garnish. This dish is best served warm with a bowl of steamed rice.
