Spicy Braised Tofu with Pork
My Favorite Side Dish: Nutritious and Spicy Pork and Tofu Braise
We’ve made a spicy braised tofu dish using easily accessible pork and tofu. This dish is incredibly nutritious, with the tofu thoroughly absorbing the savory and spicy sauce, making it both tender and flavorful. It’s absolutely delicious served over warm rice, but you can also make a generous batch, freeze it, and reheat it whenever needed. It’s perfect for entertaining guests or as a side dish with drinks. I recall freezing some to reheat in the microwave when I was hospitalized, and I also brought it as a comforting side dish gift to friends in the hospital. Enjoy this satisfying and flavorful meal!
Main Ingredients- 340g Ground Pork
- 800g Firm Tofu (for braising or stewing)
- 400ml Water (for soaking tofu)
- 3 Tbsp Doenjang (Korean soybean paste, for soaking tofu)
- 1 medium Onion
- 1 stalk Green Onion
- 5 Cheongyang Peppers (Korean chili peppers)
- 1 Red Chili Pepper
- Cooking Oil, as needed
- 600ml Kelp Stock (or anchovy-kelp broth)
- 2 Tbsp Perilla Seed Powder
Seasoning- 2 Tbsp Soy Sauce (for pork marinade)
- 2 Tbsp Mirin (or cooking wine, for pork marinade)
- 1 Tbsp Minced Garlic (for pork marinade)
- Pinch of Black Pepper (for pork marinade)
- Pinch of Ginger Powder (optional, for pork marinade)
- 6 Tbsp Gochugaru (Korean chili powder, adjust for spice)
- 3 Tbsp Maesil Cheong (Korean plum syrup, for sweetness and glaze)
- 3 Tbsp Soy Sauce (for braising sauce)
- 2 Tbsp Minced Garlic (for braising sauce)
- 1 Tbsp Fish Sauce (e.g., anchovy or sand lance fish sauce, for umami)
- 2 Tbsp Soy Sauce (for pork marinade)
- 2 Tbsp Mirin (or cooking wine, for pork marinade)
- 1 Tbsp Minced Garlic (for pork marinade)
- Pinch of Black Pepper (for pork marinade)
- Pinch of Ginger Powder (optional, for pork marinade)
- 6 Tbsp Gochugaru (Korean chili powder, adjust for spice)
- 3 Tbsp Maesil Cheong (Korean plum syrup, for sweetness and glaze)
- 3 Tbsp Soy Sauce (for braising sauce)
- 2 Tbsp Minced Garlic (for braising sauce)
- 1 Tbsp Fish Sauce (e.g., anchovy or sand lance fish sauce, for umami)
Cooking Instructions
Step 1
In a bowl, combine the ground pork with 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp minced garlic, a pinch of black pepper, and a pinch of ginger powder. Mix well and let it marinate for about 10 minutes. Tip: Use a spoon to mix the pork rather than your hands to prevent it from becoming mushy.
Step 2
Cut the firm tofu into thick, approximately 1.5 to 2 cm slices. Be careful not to make them too thin, as they might break apart.
Step 3
In a large bowl, dissolve 3 Tbsp doenjang (Korean soybean paste) in 400ml of water. Add the sliced tofu and let it soak for about 30 minutes. This allows the subtle flavor of the doenjang to penetrate the tofu, enhancing its taste.
Step 4
Slice the onion thickly or into large pieces. Chop the green onion diagonally. Slice the Cheongyang peppers and red chili peppers diagonally or finely chop them. If you prefer a spicier dish, feel free to increase the amount of Cheongyang peppers.
Step 5
Prepare 600ml of kelp stock. You can make this by boiling dried kelp (about a 10cm piece) with anchovies, or simply use a store-bought broth pack. Water can be used as a substitute if needed.
Step 6
Gently remove the tofu slices from the doenjang water and drain them lightly on a sieve. Avoid pressing them too hard.
Step 7
Heat a little cooking oil in a deep, wide pan or pot. Add the marinated ground pork and stir-fry until it’s about 70-80% cooked through – you’ll see the color change to opaque and some fat rendered.
Step 8
Add the sliced onion, green onion, Cheongyang peppers, and red chili pepper to the pan with the pork. Stir-fry for another 2-3 minutes until the vegetables soften slightly.
Step 9
Now, add all the seasoning ingredients for the braising sauce (6 Tbsp gochugaru, 3 Tbsp maesil cheong, 3 Tbsp soy sauce, 2 Tbsp minced garlic, 1 Tbsp fish sauce) to the pan. Stir to combine with the pork and vegetables. Then, carefully add the drained tofu slices. Pour in the 600ml of prepared kelp stock.
Step 10
Bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly and let it simmer uncovered for 15-20 minutes, or until the sauce has reduced and thickened. Stir occasionally to prevent the bottom from sticking.
Step 11
Once the sauce has thickened and the tofu has absorbed the flavors, stir in 2 Tbsp of perilla seed powder. Simmer for another minute until the sauce is fragrant and slightly thicker. The perilla seed powder adds a wonderful nutty aroma and flavor.
Step 12
Transfer the finished Spicy Braised Tofu with Pork to a serving dish.
Step 13
To store, let the braised dish cool completely. Portion it into airtight containers and freeze. It can be reheated in the microwave for a quick and delicious meal later.
