Elegant Braised Tofu with Shiitake Mushrooms
An Enhanced Recipe for Braised Tofu, Inspired by Baek Jong-won’s Method with Added Shiitake Mushrooms
Braised tofu is one of my absolute favorite dishes! By simply adding one extra ingredient, you can elevate simple braised tofu into a truly delicious meal, which is why I make it often. This is my own variation of Baek Jong-won’s braised tofu recipe, enhanced with shiitake mushrooms. The delightful chewiness of the mushrooms combined with the tender tofu creates a sophisticated braised tofu dish. Enjoy this flavorful creation!
Main Ingredients- Tofu (firm) 320g (approx. 1 block)
- Shiitake mushrooms 2 pcs
- Onion 1/4 pc
- Green onion 1/2 pc (or scallions)
- Red chili pepper 1 pc
- Green chili pepper 1 pc
Seasoning and Broth- Gochugaru (Korean chili powder) 2 Tbsp
- Salted fermented shrimp (saeujeot) 0.5 Tbsp (minced)
- Perilla oil (or sesame oil) 2 Tbsp
- Soy sauce (jin-ganjang) 1 Tbsp
- Fish sauce or anchovy sauce (chamchi-aek) 1 Tbsp
- Broth or rice water 1 cup (approx. 200ml)
- Gochugaru (Korean chili powder) 2 Tbsp
- Salted fermented shrimp (saeujeot) 0.5 Tbsp (minced)
- Perilla oil (or sesame oil) 2 Tbsp
- Soy sauce (jin-ganjang) 1 Tbsp
- Fish sauce or anchovy sauce (chamchi-aek) 1 Tbsp
- Broth or rice water 1 cup (approx. 200ml)
Cooking Instructions
Step 1
First, cut the tofu into approximately 1cm thick, bite-sized pieces. Remove the stems from the shiitake mushrooms and slice them thinly. Slice the onion into strips, and finely chop the green and red chili peppers and the green onion (or scallions).
Step 2
Heat 1 Tbsp of perilla oil in a pan over medium-low heat. Spread the sliced onions evenly across the bottom of the pan. Then, add the sliced shiitake mushrooms on top. (Tip: Sautéing the onions and mushrooms first will enhance their sweetness and flavor.)
Step 3
Arrange the cut tofu pieces snugly over the onions and mushrooms, filling any gaps. Top the tofu with the remaining shiitake mushrooms and the chopped chili peppers and green onions.
Step 4
Sprinkle the gochugaru evenly over the tofu and vegetables. Dot the minced salted fermented shrimp (saeujeot) around to infuse flavor.
Step 5
Add the remaining 1 Tbsp of perilla oil around the edges of the pan to add shine and a nutty aroma. Now, slowly pour the 1 cup of broth or rice water along the sides of the pan. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and let it simmer for about 10-15 minutes, allowing the sauce to reduce and thicken. Spooning some of the simmering sauce over the tofu and ingredients halfway through can further enhance the flavor.
Step 6
Once the tofu is well braised and the sauce has thickened, carefully transfer the braised tofu and other ingredients to a serving plate. Generously top with the chewy cooked shiitake mushrooms for a beautiful presentation.
Step 7
Serve hot with steamed rice. Enjoy the delightful combination of tender tofu and chewy mushrooms, creating a truly satisfying braised tofu dish.
Step 8
While Baek Jong-won’s original recipe is simple, using perilla oil and salted fermented shrimp, this enhanced version adds shiitake mushrooms to bring out their umami and chewy texture.
Step 9
This is my own enhanced recipe, building upon Baek Jong-won’s braised tofu method by incorporating shiitake mushrooms. Experience a deeper, richer flavor profile with this special preparation.
