Two Delicious Tofu Dishes from One Block: Savory Braised Tofu and Hearty Miso Soup
Two Delicious Tofu Dishes from One Block: Savory Braised Tofu and Hearty Miso Soup
Make Two Satisfying Tofu Dishes from a Single Block: Elevate Your Dinner Table!
Tofu is an economical, healthy, and incredibly versatile ingredient! While delicious on its own, braising it in a savory-spicy sauce or simmering it in a rich soup brings out its wonderful flavors. With this single recipe, you can create two fantastic dishes simultaneously, making your mealtime richer and more enjoyable.
For the Savory Braised Tofu- 1.5 blocks of firm tofu (approx. 450g)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 stalk scallion, finely chopped
For the Hearty Tofu Miso Soup- 1 Tbsp doenjang (Korean soybean paste)
- 1 tsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp minced garlic
- 2 medium potatoes
- 1/2 medium onion
- 3 Cheongyang peppers (or other small, hot peppers)
- 1 stalk scallion, sliced diagonally
- 1/3 block of firm tofu (approx. 100g)
For the Basic Anchovy Kelp Broth- 4 bowls of rice water or plain water (approx. 800ml)
- 5 dried anchovies
- 1 sheet of dried kelp (about palm-sized)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 tsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp minced garlic
- 2 medium potatoes
- 1/2 medium onion
- 3 Cheongyang peppers (or other small, hot peppers)
- 1 stalk scallion, sliced diagonally
- 1/3 block of firm tofu (approx. 100g)
For the Basic Anchovy Kelp Broth- 4 bowls of rice water or plain water (approx. 800ml)
- 5 dried anchovies
- 1 sheet of dried kelp (about palm-sized)
Cooking Instructions
Step 1
First, drain the tofu well. Cut the tofu for braising into thick slices, about 1.5-2 cm thick. Cut the tofu for the soup into approximately 2cm cubes. Properly draining the tofu prevents it from breaking apart and ensures a better texture.
Step 2
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Place the thick-cut tofu slices in the pan and pan-fry them until golden brown on both sides. Lightly crisping the exterior helps the sauce adhere better and improves the texture. Handle the tofu gently to prevent it from crumbling.
Step 3
While the tofu is frying, prepare the sauce. In a bowl, combine 4 Tbsp soy sauce, 4 Tbsp water, 1.5 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp sesame oil, a pinch of toasted sesame seeds, and the finely chopped scallion. Mix everything thoroughly until well combined.
Step 4
Arrange the golden-brown fried tofu slices evenly in the pan. Pour the prepared sauce mixture over the tofu. Cover the pan and simmer over medium-low heat for about 5 minutes, allowing the sauce to penetrate the tofu. Once the sauce has reduced slightly and coated the tofu, turn off the heat and serve. You can slightly uncover and reduce further for a more concentrated flavor.
Step 5
Now, let’s make the hearty tofu miso soup. In a pot, add 4 bowls of rice water or plain water. Add the 5 dried anchovies and 1 sheet of kelp. Bring to a boil over high heat, then reduce to medium-low and simmer for about 15 minutes to create a flavorful broth. After simmering, remove and discard the anchovies and kelp. Dissolve 1 Tbsp doenjang (soybean paste) into the broth, using a sieve to ensure it mixes smoothly. Avoid boiling the anchovies and kelp for too long, as it can impart a bitter taste.
Step 6
Peel and dice the 2 potatoes into roughly 2cm cubes. Cut the 1/2 onion into quarters. Slice the 3 Cheongyang peppers diagonally. Have the 1/3 block of cubed tofu ready.
Step 7
Add the diced potatoes and sliced Cheongyang peppers to the simmering anchovy-kelp broth. Bring back to a boil and cook until the potatoes are slightly tender. Then, add 1 tsp of gochugaru and the diagonally sliced scallions. Continue to simmer for about 5 minutes. Test the potatoes with a fork; they should be easily pierced when cooked. Adjust seasoning to your preference and enjoy your delicious miso soup.
