Braises
Korean braised tofu
Golden tofu slices simmered in a savory soy and gochugaru sauce with scallions.
- Prep
- 7 min
- Cook
- 12 min
Scale the recipe
Ingredients
- firm tofu after draining
- 300 g
- neutral cooking oil
- 1 T
- scallion
- ½ stalk
Seasonings
- brewed soy sauce
- 1½ T
- water
- ⅓ C
- gochugaru
- ⅔ T
- minced garlic
- ⅓ T
- sugar
- ⅓ T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the tofu
Pat 300 g of tofu dry and cut it into slices about 1 cm thick. Thinly slice the scallion.
-
Pan-fry the tofu
Heat 1 T of oil in a skillet over medium heat. Arrange the tofu in one layer and fry until golden, about 3–4 minutes per side. Fry in batches if the skillet is crowded.
-
Braise in the sauce
Mix 1½ T of soy sauce, ⅓ C of water, ⅔ T of gochugaru, ⅓ T of garlic, ⅓ T of sugar and ½ stalk of scallion. Pour over the tofu and simmer over medium-low heat for 4–5 minutes, spooning the sauce over the slices.
