Spicy Braised Tofu: A Rice-Winning Recipe
Chef Ryu Soo-young’s Famous Spicy Braised Tofu Recipe
We’re making braised tofu using Chef Ryu Soo-young’s renowned recipe! This dish is a staple of Korean home cooking, featuring soft tofu simmered in a savory and slightly spicy sauce that’s incredibly addictive with rice.
Tofu and Vegetables- 1 block Firm Tofu (approx. 400g): Either firm pan-frying tofu or stew tofu works well.
- 1/2 large Onion: Thinly sliced to add sweetness and depth.
- 1 stalk Green Onion: Chopped for a fragrant aroma.
- 1 Korean Chili Pepper: Add for a spicy kick! You can adjust the amount based on your preference.
- 1/2 Red Chili Pepper: For a pop of color.
- 2 Tbsp Cooking Oil: For sautéing the ingredients.
Spicy Braising Sauce- 1/2 Tbsp Sugar: Balances the flavors with a touch of sweetness.
- 1/2 Tbsp Minced Garlic: Essential for enhancing the overall flavor!
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes): The key to the spicy flavor! Adjust to your taste.
- 2 Tbsp Soy Sauce: The base for savory depth.
- 2 Tbsp Oyster Sauce: The secret ingredient for a rich and complex taste!
- 1 cup (200ml) Water: To keep the tofu moist during braising.
- 1/2 tsp Black Pepper (or 20 twists): For a pungent aroma.
- A pinch of Sesame Seeds: For nutty flavor and garnish.
- 1/2 Tbsp Sugar: Balances the flavors with a touch of sweetness.
- 1/2 Tbsp Minced Garlic: Essential for enhancing the overall flavor!
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes): The key to the spicy flavor! Adjust to your taste.
- 2 Tbsp Soy Sauce: The base for savory depth.
- 2 Tbsp Oyster Sauce: The secret ingredient for a rich and complex taste!
- 1 cup (200ml) Water: To keep the tofu moist during braising.
- 1/2 tsp Black Pepper (or 20 twists): For a pungent aroma.
- A pinch of Sesame Seeds: For nutty flavor and garnish.
Cooking Instructions
Step 1
First, wrap the block of tofu in paper towels and gently press out excess water. You don’t need to press it for a long time; just pressing it while you prepare the vegetables is sufficient. Removing excess water helps prevent the tofu from breaking and allows it to absorb the sauce better.
Step 2
Once the excess water is removed, cut the tofu into bite-sized pieces. Typically, cutting them into squares or rectangles about 2-3cm thick is ideal for even sauce absorption.
Step 3
Peel the onion and thinly slice it into strips. The original recipe uses one whole onion, but if you have a large one, half will provide plenty of sweetness and flavor. Thin slicing ensures they become tender and release their sweetness when sautéed.
Step 4
Finely chop the green onion. Using both the white and green parts adds a nice fragrance.
Step 5
Remove the seeds from the Korean chili pepper and finely chop it. This is essential if you enjoy a spicy dish! If you prefer less heat, you can omit it or use a smaller amount.
Step 6
Remove the stem from the red chili pepper and slice it thinly on an angle. This adds a vibrant color to the finished dish. Slicing it along with the green chili pepper makes the final presentation more appealing.
Step 7
Now, let’s start sautéing! Heat a dry pan (no oil needed yet) over medium-low heat. Add the sliced onion and chopped green onion. Sauté slowly until the onions become translucent and lightly golden brown, caramelizing to bring out their natural sweetness.
Step 8
Once the onions and green onions are nicely sautéed and starting to brown, add about two swirls of cooking oil (approximately 2 tablespoons) to the pan and continue to sauté. This will help the onions and green onions become more tender and enhance their flavor.
Step 9
After adding the oil and sautéing, add the minced garlic (1/2 Tbsp) and sugar (1/2 Tbsp). Stir well and continue to cook until everything is evenly combined. Be careful not to burn the garlic and sugar. The key is to evenly cook the onions, green onions, garlic, and sugar together.
Step 10
Once the onion, green onion, garlic, and sugar mixture is well sautéed, turn off the heat temporarily. Push the sautéed vegetables to one side of the pan. We’ll use the empty space for the next step.
Step 11
In the empty space of the pan, add the soy sauce (2 Tbsp) and oyster sauce (2 Tbsp). Then, sprinkle the gochugaru (1 Tbsp) over the sautéed vegetables. Gently mix them together for a moment to allow the flavors to meld. Turn the heat back on to high and stir-fry for about 1 minute to deepen the aroma of the sauce.
Step 12
Once the sauce mixture is well-sautéed and combined, push it to one side of the pan again. It’s now time to add the tofu.
Step 13
In the empty space of the pan, arrange half of the sliced tofu without overlapping. Spoon the sautéed sauce and vegetables evenly over the tofu. Then, place the remaining tofu in the same manner and cover it with the rest of the sautéed mixture.
Step 14
After placing all the tofu and sauce in the pan, pour in 1 cup (200ml) of water around the edges of the pan. Sprinkle with black pepper (about 1/2 teaspoon, or 20 twists as Chef Ryu Soo-young did). Now, turn the heat to high and bring it to a boil.
Step 15
Once the water starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 10 minutes. Covering the pan allows the sauce to penetrate the tofu more deeply.
Step 16
After 10 minutes, lift the lid. You’ll see the delicious sauce has reduced to a nice, thick consistency around the tofu. It will look very appetizing!
Step 17
With the lid off, continue to simmer for a short while until the sauce reaches your desired thickness. Be careful not to over-reduce it, as it can become too salty. Aim for a nice, glossy sauce.
Step 18
Finally, garnish with the chopped Korean and red chili peppers. The vibrant colors and spicy aroma will make your braised tofu look even more appealing.
Step 19
Serve this delicious spicy braised tofu over hot rice. The sauce, deeply infused into the tender tofu, is incredibly satisfying. Enjoy your flavorful meal!
