Spicy Braised Tofu – The Golden Recipe
Mastering the Art of Spicy Braised Tofu: A Golden Recipe
Here’s a golden recipe for spicy braised tofu that’s incredibly delicious and satisfying. This dish, with its perfect balance of savory, sweet, and spicy flavors, is sure to become a favorite at your dinner table. Follow these detailed steps for a foolproof result!
Main Ingredients- 300g firm tofu (preferably for pan-frying)
- Pinch of salt (for draining tofu)
- 1/2 stalk green onion, finely chopped
- 1/2 onion, thinly sliced
- 2 Korean chili peppers, finely chopped (adjust for spice level)
- 1 red chili pepper, finely chopped (for color)
- 2 Tbsp cooking oil
- 1 cup water (200ml)
- 1 Tbsp perilla oil (for finishing aroma)
- Pinch of sesame seeds (garnish)
Seasoning Sauce- 1/2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp anchovy sauce (for umami)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp ginger powder (or a little fresh minced ginger)
- 1/2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp anchovy sauce (for umami)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp ginger powder (or a little fresh minced ginger)
Cooking Instructions
Step 1
Gently rinse the tofu under running water. Cut it into bite-sized pieces, about 1.5 cm thick. Sprinkle a pinch of salt evenly over the cut surfaces and let it sit for about 5 minutes. This step draws out excess moisture, making the tofu firmer and less likely to break apart during cooking. It also helps season the tofu slightly. After 5 minutes, gently pat the tofu dry with paper towels to remove any remaining moisture.
Step 2
Prepare the vegetables. Thinly slice the onion. Finely chop the green onion, red chili pepper, and Korean chili peppers. If you like it spicier, feel free to add more Korean chili peppers. For a milder version, you can remove the seeds or omit them altogether.
Step 3
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1/2 Tbsp sugar, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp anchovy sauce, 1 Tbsp cooking wine, 1/2 Tbsp minced garlic, and 1/3 Tbsp ginger powder. Mix everything well until the sauce is smooth. Anchovy sauce adds a wonderful depth of flavor.
Step 4
Heat a pan over medium-high heat and add 2 Tbsp of cooking oil. Place the prepared tofu pieces in the hot oil and pan-fry them until golden brown on both sides. Once one side is nicely browned, flip the tofu and cook for another 2 minutes. Pan-frying beforehand helps the tofu maintain its shape when braised.
Step 5
Arrange the chopped green onions, sliced onions, red chili peppers, and Korean chili peppers over the golden-brown tofu in the pan.
Step 6
Pour the prepared seasoning sauce evenly over the tofu and vegetables. Then, add 1 cup (200ml) of water.
Step 7
Bring the mixture to a boil over high heat. As it boils, spoon some of the sauce over the tofu and vegetables to help distribute the flavors and encourage even cooking.
Step 8
Once boiling, reduce the heat to medium. Continue to simmer, spooning the sauce over the tofu periodically. This basting action ensures the tofu is coated evenly with the flavorful sauce and stays moist.
Step 9
Let it simmer gently over medium heat until the sauce has reduced and become slightly thick, coating the tofu. This allows the flavors to penetrate deeply into the tofu. You’ll know it’s ready when the tofu is tender when pierced with a chopstick.
Step 10
Taste the sauce and adjust the seasoning if needed. If it’s not salty enough, add a little more soy sauce. The final saltiness will depend on how much the sauce has reduced, so tasting is key.
Step 11
Turn off the heat. Drizzle 1 Tbsp of perilla oil over the dish for an extra layer of aroma. Finish with a sprinkle of sesame seeds. Your delicious spicy braised tofu is ready! Enjoy it with a warm bowl of rice.
