Spicy & Savory Braised Tofu with Korean Chili Peppers
Spicy & Savory Braised Tofu with Korean Chili Peppers
A Flavorful Korean Braised Tofu Dish with a Spicy Kick
It’s been a while since I last made a delicious braised tofu dish, and today we’re making a special one! With soft tofu and spicy Korean chili peppers simmered down to a rich sauce, this dish is perfect for enjoying with a bowl of rice mixed with water. It’s so satisfying, you won’t need any other side dishes. Experience the fantastic harmony of the delightfully spicy Cheongyang chili peppers and tender tofu!
Main Ingredients- 2 blocks Firm Tofu (approx. 160g each)
- 1 Tbsp Cooking Oil
- 20 Small Korean Chili Peppers (Cheongyang)
- 1 Tbsp Perilla Oil
Braising Sauce Ingredients- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 1 Tbsp Minced Garlic
- 1 Cup Broth or Water
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 1 Tbsp Minced Garlic
- 1 Cup Broth or Water
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare the tofu. Since we’ll be braising it, slice the tofu into fairly thick pieces, about 1.5 cm thick. You can gently pat the surface dry with paper towels, or lightly sprinkle some salt on the sliced tofu. This helps to remove excess moisture, which will prevent oil splattering when frying and ensures the tofu holds its shape better.
Step 2
Heat a pan over medium heat and add a mixture of cooking oil and perilla oil (in a 1:1 ratio). Once the oil is warm, carefully place the sliced tofu into the pan. Pan-fry the tofu until it’s golden brown and slightly crispy on both sides. Using only perilla oil can cause it to burn quickly due to its low smoke point, so combining it with cooking oil ensures a beautiful golden sear without burning.
Step 3
Next, prepare the Korean chili peppers. Remove the stems from the small Cheongyang peppers and cut them in half. If you prefer to leave them whole, you can make a few slits with a knife or prick them with a fork. This will help the chili peppers absorb the savory braising sauce, making them even more flavorful.
Step 4
Arrange the golden-brown fried tofu slices in the pan, and then generously scatter the prepared chili peppers over and around the tofu.
Step 5
Now, let’s make the delicious braising sauce. In a bowl, combine soy sauce, gochugaru (Korean chili flakes), oligodang (corn syrup), anchovy sauce, minced garlic, and broth or water. Whisk everything together until well combined. (We’ll add the sesame oil at the end).
Step 6
Pour the prepared braising sauce evenly over the tofu and chili peppers in the pan. Bring the mixture to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to low, cover, and let it simmer for about 5-7 minutes, allowing the sauce to thicken and coat everything beautifully. Finally, stir in the oligodang and sesame oil for a glossy finish.
Step 7
The result is a wonderful braised tofu dish where the tofu is incredibly tender and melts in your mouth, while the crisp chili peppers add a delightful spicy kick. This combination creates a magical flavor that makes you want to finish your entire bowl of rice. It’s truly a fantastic side dish!
