Korean Braised Tofu
Korean Braised Tofu
Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak/bento) which usually consisted of rice and a few side dishes. I like it braised, but you can omit braising and simply pour the sauce over the pan-fried tofu.
Servings
3
servings
Ingredients
- one 18-ounce package firm tofu, cut into 1/2-inch-thick rectangular pieces
- 1 tablespoon vegetable or canola oil
- 3 tablespoon soy sauce
- 3 tablespoon water
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon korean red pepper flakes (gochugaru)
- 1 teaspoon sesame seeds
- 1 clove garlic, minced (about 1 teaspoon)
- 2 scallions, chopped finely
Directions
- Pat the tofu dry with a paper towel. Heat the oil in a large, nonstick skillet over medium heat. Carefully add the tofu pieces (tofu breaks easily) and sear until light golden brown, about 4-5 minutes on each side.
- Meanwhile, prepare the sauce by mixing all of the remaining ingredients together. Spoon the sauce over the tofu pieces and around the sides of the pan. Simmer for 4-5 minutes over medium-low heat. Flip them over and simmer for 1-2 more minutes.