Braised Tofu and Zucchini with Gochujang Sauce
Master Chef’s Secret Gochujang Glaze Recipe: A Peek into Braised Tofu and Zucchini
This recipe features a delicious braised tofu and zucchini dish enhanced with a sweet and spicy gochujang (Korean chili paste) sauce. The sauce is an adaptation inspired by a chicken wing gochujang braise found on YouTube, and it draws inspiration from a celebrated dish by Master Chef Korea winner, Chef Choi Kang-rok. It’s a fantastic side dish that pairs perfectly with rice and is also great as an appetizer.
Main Ingredients
- 1 block firm tofu
- 2/3 medium zucchini
- A little brown rice oil (for pan-frying)
- Pinch of salt
- Pinch of black pepper
- 2 perilla leaves (optional)
- A little toasted sesame seeds (for garnish)
- A little perilla oil (for finishing, optional)
Spicy & Sweet Sauce
- 2 Tbsp minced green onion
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp brown rice oil
- 1 Tbsp sesame oil
- 3 Tbsp mirin (sweet rice wine)
- 3 Tbsp water
- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract
- 3 Tbsp cheongju (rice wine)
- 2 Tbsp minced green onion
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp brown rice oil
- 1 Tbsp sesame oil
- 3 Tbsp mirin (sweet rice wine)
- 3 Tbsp water
- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract
- 3 Tbsp cheongju (rice wine)
Cooking Instructions
Step 1
Slice the tofu into thick pieces and pat them dry with paper towels. Cut the zucchini into similar thickness. Heat a generous amount of brown rice oil in a pan over medium heat. Place the tofu and zucchini slices in the pan, sprinkle with a pinch of salt and pepper. Pan-fry until golden brown on both sides, then set aside.
Step 2
In a bowl, combine all the sauce ingredients: minced green onion, gochugaru, brown rice oil, sesame oil, mirin, water, soy sauce, gochujang, plum extract, and cheongju. Whisk until well combined to create a flavorful glaze. Pour the sauce into a pot and cook over low heat, stirring constantly to prevent burning. Once the sauce comes to a simmer, reduce the heat and let it gently reduce.
Step 3
Add the pan-fried tofu and zucchini to the simmering sauce. Gently toss to coat everything evenly. Continue to braise over medium-low heat until the sauce thickens slightly and glazes the ingredients. Keep an eye on it to prevent burning.
Step 4
Once the dish is well-glazed, transfer it to a serving plate. Garnish with toasted sesame seeds. For an extra touch of flavor, drizzle a little perilla oil over the dish before serving.
Step 5
For an added aromatic touch, finely shred the perilla leaves and stir them into the dish during the last minute of cooking. This step is optional but highly recommended if you enjoy the fragrance of perilla leaves.
