Spicy and Sweet Simmered Tofu with Korean Green Peppers
How to Make Simmered Tofu with Korean Green Peppers: A Perfect Side Dish for Rice
A truly addictive side dish! This recipe for simmered tofu with Korean green peppers offers a delightful balance of mild spiciness and the unique aromatic flavor of the peppers. The combination of crisp green peppers and tender tofu is incredibly appealing. While not overly strong, it’s a subtle dish that keeps you reaching for more rice. It’s delicious mixed into rice or simply enjoyed as a side.
Main Ingredients
- 2 handfuls Korean green peppers (approx. 100-150g)
- 1 block firm tofu (approx. 300g)
- Scallions, chopped (for garnish)
Seasoning Sauce
- 1 Tbsp chili powder
- 4-5 Tbsp soy sauce (adjust to taste)
- 1 Tbsp plum extract (for sweetness and shine)
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (to remove odors)
- 0.5 Tbsp corn syrup or oligodang (for shine and sweetness)
- 1 Tbsp sesame oil (for nutty flavor)
- Pinch of black pepper
- 1 Tbsp chili powder
- 4-5 Tbsp soy sauce (adjust to taste)
- 1 Tbsp plum extract (for sweetness and shine)
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (to remove odors)
- 0.5 Tbsp corn syrup or oligodang (for shine and sweetness)
- 1 Tbsp sesame oil (for nutty flavor)
- Pinch of black pepper
Cooking Instructions
Step 1
Feel free to adjust the amount of Korean green peppers to your liking. The recipe calls for two handfuls, but one handful is also perfectly delicious. Adjusting the seasoning slightly based on the pepper quantity is a good idea.
Step 2
Wash the Korean green peppers thoroughly. Then, using a fork or toothpick, poke each pepper about 3-4 times, especially around the stem area. This simple step allows the seasoning sauce to penetrate the peppers deeply, making them much more flavorful.
Step 3
Cut the tofu into slices about 1.5 to 2 cm thick. Avoid cutting them too thinly, as they might break apart during cooking.
Step 4
For a softer texture, you can simmer the tofu directly without frying it. However, if you prefer a chewier and firmer texture, pat the tofu dry with paper towels, then lightly pan-fry it in a bit of oil until golden brown before adding the sauce. Frying helps the tofu absorb the sauce better and creates a more satisfying texture. I personally prefer the soft texture and often skip the frying step, enjoying it mashed with rice.
Step 5
Now, let’s make the delicious seasoning sauce! In a bowl, combine the chili powder, soy sauce, plum extract, minced garlic, cooking wine, corn syrup, sesame oil, and black pepper. Mix well. Adjust the soy sauce and corn syrup amounts according to your preference. If you’re using a generous amount of green peppers, consider making the sauce slightly saltier so it pairs perfectly with rice.
Step 6
Arrange the sliced tofu in a wide pan. Evenly distribute the prepared Korean green peppers and chopped scallions over the tofu. If you enjoy a spicier kick, you can add 1-2 finely chopped Cheongyang peppers (a type of Korean chili pepper) at this stage for a wonderfully zesty flavor.
Step 7
Mix about 1 cup (approx. 200ml) of rice water into the seasoning sauce and pour it over the tofu. If you don’t have rice water, plain water or anchovy broth can also be used. Using anchovy broth will add an extra layer of umami, resulting in a more deeply flavored tofu dish.
Step 8
Add enough of the sauce mixture to almost cover the tofu. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, covered. In the meantime, stir gently occasionally to prevent sticking, or spoon some of the sauce over the tofu. When the sauce has reduced by about half, taste and adjust the seasoning if needed, adding more soy sauce for saltiness or corn syrup for sweetness. It’s best to leave a little sauce remaining for a moist and flavorful result.
