Fail-Proof Braised Tofu with a Perfect Sauce Ratio Recipe
The Essence of Home Cooking! Delicious Braised Tofu Everyone Loves, Try Making It This Way!
Tofu is an irresistible ingredient that never gets old! It’s versatile for stews, soups, and pan-frying, but today I’m sharing a recipe for ‘Braised Tofu’ that’s so good, it’ll make you forget about other side dishes. I’ve created my own perfect sauce ratio to recreate the homemade taste my mom used to make without precise measurements. Enjoy a satisfying meal with this braised tofu that’s crispy on the outside and tender on the inside, thoroughly infused with delicious sauce!
Main Ingredients- 1 block Firm Tofu (450g)
- 2 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Cooking Oil
Sauce Ingredients- 100ml Water
- 1/2 Onion (finely minced)
- Chopped Green Onion (white part, about 1/4 stalk)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Fish Sauce (Chamchi-aek or Kanari-aek)
- 1.5 Tbsp Honey (adjust to taste, use 1 Tbsp if using corn syrup)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 100ml Water
- 1/2 Onion (finely minced)
- Chopped Green Onion (white part, about 1/4 stalk)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Fish Sauce (Chamchi-aek or Kanari-aek)
- 1.5 Tbsp Honey (adjust to taste, use 1 Tbsp if using corn syrup)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Cut the tofu into bite-sized pieces, about 1.5-2cm thick and 5-6cm square. Cutting them too thinly can cause them to break apart easily, so a moderate thickness is recommended.
Step 2
Pat the tofu dry thoroughly with paper towels. Removing excess moisture is crucial for crisping the tofu without splattering oil.
Step 3
Heat a non-stick pan over medium-low heat and add 2 tablespoons of perilla oil and 1 tablespoon of cooking oil. Using perilla oil adds a nutty aroma, and combining it with cooking oil raises the smoke point, allowing the tofu to become crispier.
Step 4
Place the tofu slices in the heated pan and cook slowly over medium heat. Once one side is golden brown, flip and cook all sides evenly. Finally, increase the heat to high for a brief moment to crisp up the exterior, like frying, achieving that perfect crispy-outside, tender-inside texture.
Step 5
While the tofu is frying, let’s prepare the sauce. In a bowl, combine 100ml water, finely minced 1/2 onion, chopped green onion (mostly the white part), 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp fish sauce, 1.5 Tbsp honey (adjust sweetness to your preference; use 1 Tbsp if using corn syrup), 1 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of sesame seeds. Stir well until all ingredients are combined.
Step 6
Once the tofu is nicely golden and crispy on the outside, push the tofu to one side of the pan. Pour the prepared sauce into the empty space. Bring the sauce to a boil over high heat, then gently mix it with the tofu.
Step 7
Reduce the heat to low and let it simmer gently until the sauce thickens slightly, about 5-7 minutes. This allows the tofu to absorb the flavors of the sauce. Flip the tofu once or twice during simmering to ensure even coating.
Step 8
Serve the braised tofu, with its delicious sauce, over hot white rice. It’s a main dish so good, you won’t need any other side dishes! Enjoy your meal!
