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Clean recipe · epicurious.com

Spicy Braised Tofu

You’ll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

Original recipe: epicurious.com

Yield:
2 servings
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Ingredients

  1. 1 (14-oz.) block firm or extra-firm tofu, drained
  2. 3 Tbsp. soy sauce
  3. 3 Tbsp. mirin (sweet Japanese rice wine)
  4. 1 tsp. toasted sesame oil
  5. ¾ tsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes
  6. 1 scallion
  7. 2 Tbsp. grapeseed or vegetable oil, divided, plus more for drizzling
  8. Kosher salt
  9. 1 small garlic clove, finely chopped
  10. 1 tsp. finely chopped peeled ginger
  11. Toasted sesame seeds and cooked rice (for serving)

Instructions

  1. Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
  2. Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
  3. Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
  4. Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
  5. Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
  6. Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.