Spicy Braised Tofu

Gluten-free option, Nut-free

This recipe combines many ingredients, including soy sauce, sesame oil and gochugaru. If you’re not familiar with gochugaru, it’s a Korean chili powder that adds a robust flavor with a nice balance of smoky, spicy and sweet. Enjoy this tofu served over Perfect White Rice with a side of Sesame Noodles.

“Spicy Braised Tofu” is a flavorful and satisfying dish that combines the rich textures of tofu with a spicy and aromatic sauce. This dish highlights the versatility of tofu by allowing it to absorb the flavors of the bold and tangy sauce. The use of ingredients like soy sauce, mirin, sesame oil, ginger, garlic, and gochugaru (Korean red pepper flakes) creates a harmonious blend of savory, sweet, and spicy notes.

The dish starts with preparing the tofu, which is sliced into triangles and pressed to remove excess moisture. The tofu is then fried to a golden brown in a skillet, resulting in a crispy and slightly chewy exterior that contrasts with the tender interior. The real star of this dish is the spicy and flavorful sauce, which is made by combining soy sauce, mirin, sesame oil, minced ginger, garlic, and gochugaru. The sauce adds a kick of heat and a depth of flavor that complements the tofu beautifully.

The final step involves coating the fried tofu with the prepared sauce, allowing the tofu to absorb the delicious flavors and aromas. The result is a tantalizing dish that offers a balance of textures and tastes, making it a favorite among those who enjoy a bit of heat in their meals.

Served with a garnish of chopped green onions, the Spicy Braised Tofu not only delivers a punch of flavor but also presents a visually appealing dish. Whether served over rice, noodles, or as a standalone entrée, this dish is a delightful way to enjoy the wonderful world of tofu and Asian-inspired flavors.

PREP TIME: 10 minutes, plus inactive time to press tofu

COOK TIME: 10 minutes

YIELD: 2 to 4 servings

INGREDIENTS:

• 1 (14- to 16-oz [396- to 453-g]) block extra-firm tofu
• ¼ cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp (15 ml) mirin
• 1 tsp pure (untoasted) sesame oil
• 1 (1” [2.5-cm]) piece fresh ginger, peeled and minced (can substitute ½ tsp ground ginger if needed)
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1 tbsp (5 g) gochugaru
• 3 tbsp (45 ml) canola oil
• Chopped green onion, for serving

INSTRUCTIONS:

1. Drain the tofu and slice lengthwise into four long, equal slices. Press the slices.
2. In a small bowl, whisk together the soy sauce, mirin, sesame oil, ginger, garlic, and gochugaru. Set aside.
3. Slice each piece of pressed tofu diagonally, creating eight triangles.
4. In a large skillet, heat the canola oil over medium-high heat. Once the oil begins to shimmer, add the tofu slices. Let the tofu fry until golden brown, 2 to 4 minutes, then flip and let fry for an additional 2 to 4 minutes, until golden brown.
5. Pour the prepared sauce into the pan and allow the sauce to cook with the tofu for a minute or two, flipping the tofu around to ensure they are coated with the sauce.
6. Serve the tofu drizzled with any remaining sauce from the pan and topped with green onion.