Spicy & Sweet Braised Tofu (Dubu Jjajuk)
The Ultimate Rice Thief: Delicious Braised Tofu Casserole
Make the ultimate rice thief, a hearty and flavorful braised tofu casserole! This dish is packed with savory goodness that will have you reaching for more rice.
Main Ingredients
- 1 block (approx. 300g) firm tofu
- 2 pinches coarse salt (for pre-seasoning tofu)
Cooking Instructions
Step 1
Cut the firm tofu into thick pieces, about 4-5cm thick. Cutting them too thin might cause them to break apart easily, so aim for a substantial thickness.
Step 2
Place the cut tofu on a sieve or pat it dry with paper towels for about 2-3 minutes. This helps to remove excess moisture, preventing the tofu from breaking during cooking and resulting in a better texture.
Step 3
Sprinkle 2 pinches of coarse salt evenly over the surface of the tofu for pre-seasoning. Let it sit for a moment to draw out some moisture and allow the salt to penetrate.
Step 4
Finely mince the onion. Mincing it as finely as possible will help it absorb the seasoning better.
Step 5
Thinly slice or finely mince the scallions, similar to the onion. You can choose whichever you prefer.
Step 6
In a bowl, combine the minced onion, minced scallions, gochugaru, minced garlic, soy sauce, oligodang, sesame oil, and 300ml of water. Stir well to create the seasoning sauce. You can adjust the amount of water depending on how much you want to reduce the sauce.
Step 7
Heat a frying pan with a generous amount of cooking oil. Pan-fry the pre-seasoned tofu pieces on both sides until golden brown. This step firms up the tofu, making it less prone to breaking and enhancing its texture.
Step 8
Transfer the pan-fried tofu to a plate and set aside.
Step 9
Arrange the pan-fried tofu pieces neatly in a pot or a deep pan. Pour the prepared seasoning sauce evenly over the tofu. Add the piece of dried kelp to deepen the umami flavor. Bring the sauce to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes, allowing the flavors to meld and the sauce to reduce to a thick consistency, characteristic of ‘Jjajuk’ (a thick stew or casserole). Stir occasionally to ensure the sauce coats the tofu evenly. If the sauce becomes too thick, you can add a little more water. Serve hot with steamed rice.
