Silken Fire Braised Tofu in Gochugaru Sauce
Pillowy slabs of firm tofu braised in a fiery, savory-sweet sauce until every pore absorbs the bold flavors of gochugaru, soy, and garlic. The edges caramelize to a gorgeous mahogany while the interior stays impossibly tender, making this humble dish an absolute showstopper alongside steamed rice.
Ingredients
- 1 block (14 oz) firm or extra-firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon gochujang (Korean red pepper paste)
+ 10 more ingredients
Instructions
Drain the tofu and press it gently between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture. Slice into 1/2-inch thick rectangles.
Prepare the braising sauce by whisking together soy sauce, gochugaru, gochujang, sugar, fish sauce, minced garlic, black pepper, and water in a small bowl.
Heat vegetable oil in a wide skillet or shallow pan over medium-high heat. Arrange tofu slices in a single layer and pan-fry for 2-3 minutes per side until golden brown. Work in batches if needed.
Scatter the sliced onion around and between the tofu pieces in the pan.
Pour the braising sauce evenly over the tofu. Reduce heat to medium-low, cover, and let it braise for 8-10 minutes, spooning sauce over the tofu occasionally.
Remove the lid, add the green onion pieces, and increase heat to medium. Cook for another 3-4 minutes until the sauce reduces and thickens into a glossy glaze.
Drizzle with sesame oil, sprinkle with sesame seeds, and serve immediately over steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI