Spicy & Savory Braised Tofu (Baek Jong-won Style)
Spicy & Savory Braised Tofu (Baek Jong-won Style)
Easy & Delicious Braised Tofu Recipe by Baek Jong-won: A Perfect Rice Companion
Today, I’m excited to share my favorite ‘#DubuJorim’ (braised tofu) recipe! This is one of the dishes I make most often, simply by adding a few extra ingredients. Wouldn’t you agree that a hearty braised tofu dish can be incredibly satisfying? Let’s make this spicy and delicious braised tofu together, easily and quickly! This recipe is a true rice-stealer!
Main Ingredients- 2 blocks of firm tofu (if using small ones like Popri tofu; 1 large block from the supermarket)
- 1/2 large green onion (scallion)
- 5 small Cheongyang chili peppers (or 1 regular Cheongyang chili pepper)
- 1.5 Tbsp salted fermented shrimp (saeujeot)
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 0.7 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp perilla oil (or sesame oil)
- 1 cup water (preferably kelp broth)
- 1 Tbsp toasted sesame seeds
- A pinch of ginger powder
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 0.7 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp perilla oil (or sesame oil)
- 1 cup water (preferably kelp broth)
- 1 Tbsp toasted sesame seeds
- A pinch of ginger powder
Cooking Instructions
Step 1
First, let’s prepare the ingredients. I’m using two small blocks of Popri tofu, but if you’re using a standard large block of tofu from the supermarket, one block will suffice. I’ve included five small Cheongyang chili peppers for a good kick; if you’re using a regular-sized one, one pepper should be enough. Feel free to adjust the spiciness to your preference.
Step 2
Slice the tofu into thick pieces, about 1cm thick. If you’re using regular tofu, you can slice it slightly thinner, around 0.5cm. Finely chop the green onion and slice the Cheongyang chili peppers. Having all your ingredients prepped makes the cooking process much smoother.
Step 3
Now, heat a pan over medium heat and add 1 tablespoon of perilla oil. If you don’t have perilla oil, sesame oil can be used as a substitute, but perilla oil adds a wonderful nutty aroma initially. Arrange the sliced tofu in a single layer in the heated pan. Today, we’ll braise the tofu directly without pre-frying it. This method allows the tofu to absorb the flavors of the sauce beautifully.
Step 4
Evenly sprinkle the chopped green onion and sliced chili peppers over the tofu. Next, add the minced garlic and a pinch of ginger powder. Ginger helps to cut through any potential gaminess and enhances the overall flavor profile.
Step 5
Now it’s time for the seasoning. Distribute the salted fermented shrimp (saeujeot) over the tofu. Then, add the gochugaru, soy sauce, and sugar to create the braising sauce. Ensure the seasonings are spread evenly across the tofu.
Step 6
Carefully pour 1 cup of water (or kelp broth if you have it) around the edges of the pan. Bring the mixture to a boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium-low and let it simmer until the tofu is well-coated and the sauce has thickened slightly. In the final step, drizzle the remaining 1 tablespoon of perilla oil over the top to enhance the aroma and flavor. Using perilla oil at the beginning and again at the end adds layers of deliciousness!
Step 7
Once the sauce has reduced to your desired consistency, turn off the heat. Sprinkle the toasted sesame seeds over the top. You can taste and adjust the seasoning at this point if needed, perhaps adding a touch more soy sauce or salt, but I find this balance to be perfect as is – it’s a true ‘rice thief’!
Step 8
And there you have it – a wonderfully spicy and savory braised tofu! This is my take on the ‘#BaekJongWonDubuJorim’, with a few personal twists. It’s incredibly simple to make yet delivers a rich, satisfying flavor that makes it an ideal side dish for any meal. Enjoy your delicious homemade braised tofu!
