Nutritious and Delicious Spicy Braised Tofu: A Rice-Loving Side Dish Recipe
Delicious Spicy Braised Tofu
Tofu, a protein-rich food made from soybeans, is incredibly healthy and tasty. We’re introducing a spicy and savory braised tofu dish, made with the goodness of soybeans, that’s so delicious it’ll make you want to finish a whole bowl of rice! It’s a simple yet impressive menu option for today!
Main Ingredients- 1 block Tofu (approx. 300g)
- 1/2 Onion (medium size)
Spicy and Sweet Braising Sauce- 50ml Soy Sauce (approx. 3.5 Tbsp)
- 2 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp Oligodang (or corn syrup)
- 1/4 stalk Scallion (finely chopped)
- 1 tsp Minced Garlic
- 2-3 Cheongyang Peppers (finely chopped, optional)
- 1 Tbsp Sesame Oil
- 3 Tbsp Water
- Pinch of Sesame Seeds (for garnish)
- 50ml Soy Sauce (approx. 3.5 Tbsp)
- 2 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp Oligodang (or corn syrup)
- 1/4 stalk Scallion (finely chopped)
- 1 tsp Minced Garlic
- 2-3 Cheongyang Peppers (finely chopped, optional)
- 1 Tbsp Sesame Oil
- 3 Tbsp Water
- Pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Cut the tofu into bite-sized pieces, about 1.5-2cm thick. Lightly pat the surface of the tofu with paper towels to absorb excess moisture; this helps prevent oil splattering when frying and results in a crispier texture. Heat a pan over medium heat and add a generous amount of cooking oil. Pan-fry the tofu until golden brown and slightly crispy on both sides. It’s best to let one side cook until golden before flipping to prevent the tofu from breaking apart.
Step 2
Peel and thinly slice the onion. Aim for slices about 0.5cm thick. Sliced this way, the onion will soften nicely during cooking and pair well with the tofu.
Step 3
Wash the scallions thoroughly, separating the white and green parts. Finely chop them into about 0.5cm pieces. These will add a fragrant aroma to the dish.
Step 4
Remove the stems from the Cheongyang peppers and finely chop them. If you enjoy spicy food, feel free to add more. To reduce the heat, remove the seeds or use fewer peppers.
Step 5
In a medium bowl, combine the soy sauce, gochugaru, oligodang, chopped scallions, minced garlic, chopped Cheongyang peppers, sesame oil, and water. Stir well with a spoon until all the ingredients are evenly mixed and the gochugaru is dissolved. Properly mixing the sauce ensures it coats the tofu evenly.
Step 6
Place the pan-fried tofu in the bowl with the sauce, then arrange the sliced onions attractively on top of the tofu. Pour the prepared braising sauce over the tofu and onions. Reduce the heat to medium-low, cover the pan, and simmer gently for about 5-7 minutes, allowing the sauce to reduce slightly and the flavors to meld. Spoon some of the sauce over the tofu occasionally while it simmers to ensure even flavor distribution and a moist texture. The dish is ready when the sauce has thickened and the tofu has a glossy finish. Sprinkle with sesame seeds before serving.
