Spicy Korean Braised Tofu
I’m obsessed!
You know you are onto something when the thought of it makes you salivate! I recently discovered this recipe in my quest for easy, healthy, and outrageously delicious NEW recipe ideas.
Tofu, in general, is not exactly my idea of mouthwateringly delicious, but it can be nice, made correctly, like in miso soup, or fried and then put in a stir-fry. But the picture of this dish had me coming back again and again. When I finally read the recipe and realized how simple it was, I had to try it. And it is a WINNER!!!
One of the things I LOVE about it is that once you have the ingredients in your pantry (and you probably already have most of them) you will only need to pick up tofu and scallions to make it.
In the scheme of eating more healthfully, eating “less meat” is one of the keys that is widely accepted as promoting longer, healthier life. But for many giving up meat means gravitating to more starchy, high carbohydrate fare, which is not in alignment with a long, healthy, svelte, existence. Tofu is not for everyone, but if you like it this can be a great main/protein course, side dish, or something especially yummy to drop into a bowl of hot soup for extra flavor.
What kind of tofu to use
There are many different types of tofu and the texture ranges from silken, soft, firm to extra firm. You can use any texture you like. Personally I like firm because it’s so easy to handle. Next time I make this though, I will try silken because I bet it will be out of this world!
How to Make Spicy Korean Tofu
1. Cut the tofu into 1/4 inch thick rectangles.
2. Mix together soy sauce, Korean chili peppers and other sauce ingredients.
3. Pan fry the tofu until they turn brown on both sides.
4. Add the sauce and simmer until the liquid is almost but not completely gone.
That’s it!
Spicy Korean Braised Tofu
Ingredients:
- 1 box 16 oz firm tofu
- 1 tablespoon oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 stalk green onion stem removed and cut into small rounds
- 2 cloves garlic minced
- 1 1/2 tablespoons Korean red chili power (don’t worry, it’s not spicy at all!)
- 1 red chili seeded, pounded with mortar and pestle, optional (I used chili flakes)
- 1 teaspoon white sesame
- 1 tablespoon sesame oil
- 1/3 cup water
Directions
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Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
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Heat a skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
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Transfer to a serving platter and top with chopped scallions. Serve at room temperature.
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Hi Linda, This looks like an amazing recipe. Thank you for sharing. I look forward to trying this.
Warm Regards,
Marie