Braised Tofu
Ingredients
- 500 gfirm tofu (cut into rectangles)
- 2 tbspSunflower oil
- 3 tbspKorean soy sauce
- 1 tbspgochugaru
- 2 pcGarlic (minced)
- 1 tspBrown sugar
- 100 mlMineral water
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspSesame oil
- 1 tspsesame seeds
Method
Golden, firm tofu slices soaked in a dark, glossy red sauce. The chili provides a tingling heat while the soy sauce adds a deep salty punch.
- 1
Cut the tofu into one-centimeter thick rectangles. Pat each piece thoroughly with a dry cloth: the tofu must be perfectly dry on the surface to sear properly instead of boiling in the oil.
- 2
In a bowl, mix the Korean soy sauce, gochugaru, minced garlic, brown sugar, and mineral water. Stir until the sugar is dissolved and the sauce takes on an intense red color.
- 3
Heat the sunflower oil in a large skillet. Place the tofu slices without overlapping. Let them brown for about 3 to 4 minutes per side until a firm, reddish crust forms under the spatula.
- 4
Pour the sauce over the golden tofu. Reduce the heat and simmer. When the sauce generously coats each piece and becomes syrupy, add the sliced green onion, sesame oil, and sesame seeds.
Frequently asked questions
How do you get this dish right?
- The secret is in pressing the tofu: if too much water remains, it will never develop that protective crust that absorbs the sauce.
- Don't flip the tofu too early. Wait until it releases naturally from the pan, signaling that the Maillard reaction is complete.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The tofu will continue to absorb the sauce, making it even more intense the next day.
