{"id":"5d8b5b1b-6b31-4d75-9191-4ba23892d8bf","url":"https://recipestripper.com/recipes/5d8b5b1b-6b31-4d75-9191-4ba23892d8bf","source_url":"https://www.epicurious.com/recipes/food/views/spicy-braised-tofu","title":"Spicy Braised Tofu","description":"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.","servings":2,"servings_text":"2 servings","ingredients":[{"text":"1 (14-oz.) block firm or extra-firm tofu, drained","item":"(14-oz.) block firm or extra-firm tofu","quantity":1,"preparation":"drained"},{"text":"3 Tbsp. soy sauce","item":"soy sauce","quantity":3,"unit":"tbsp"},{"text":"3 Tbsp. mirin (sweet Japanese rice wine)","item":"mirin","quantity":3,"unit":"tbsp","preparation":"sweet Japanese rice wine"},{"text":"1 tsp. toasted sesame oil","item":"toasted sesame oil","quantity":1,"unit":"tsp"},{"text":"¾ tsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes","item":"gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes","quantity":0.75,"unit":"tsp"},{"text":"1 scallion","item":"scallion","quantity":1},{"text":"2 Tbsp. grapeseed or vegetable oil, divided, plus more for drizzling","item":"grapeseed or vegetable oil, divided","quantity":2,"unit":"tbsp","preparation":"plus more for drizzling"},{"text":"Kosher salt","item":"Kosher salt"},{"text":"1 small garlic clove, finely chopped","item":"small garlic clove","quantity":1,"preparation":"finely chopped"},{"text":"1 tsp. finely chopped peeled ginger","item":"finely chopped peeled ginger","quantity":1,"unit":"tsp"},{"text":"Toasted sesame seeds and cooked rice (for serving)","item":"Toasted sesame seeds and cooked rice","preparation":"for serving"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside."},{"number":3,"text":"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)."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside."}],"date_published":"2026-10-30T07:15:28.335934+00:00","date_modified":"2026-10-30T07:15:28.335934+00:00"}