Braised Tofu with Yangnyeom Chicken Sauce
Perfect as a Side Dish or Snack! Braised Tofu That Tastes Just Like Spicy Korean Fried Chicken
Introducing a magical braised tofu that my kids always rave about, saying, ‘Mom, I can keep eating this!’ It’s a braised tofu with a flavor so addictive it’s just like the popular ‘Yangnyeom Chicken’ (spicy Korean fried chicken). This recipe uses the beloved Yangnyeom Chicken sauce to braise the tofu. If you’re serving it as a side dish, increase the gochujang (Korean chili paste) and decrease the sugar for a savory kick that pairs perfectly with rice. For a snack, reduce the gochujang and increase the sugar for a delightful sweet treat. Let’s create a new kind of braised tofu that will impress everyone!
Main Ingredients- 1 block firm tofu (approx. 300-350g)
- Cooking oil (generous amount)
- Fine salt, a pinch (about the size of a pea)
Sauce Ingredients- 1/4 onion, finely minced
- 1 Tbsp gochugaru (Korean chili flakes)
- 2/3 to 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (mirin or similar)
- 2 Tbsp ketchup
- 2/3 Tbsp oyster sauce
- 2/3 Tbsp sugar
- 2 Tbsp corn syrup or oligosaccharide
- 5 Tbsp water
- A pinch of black pepper
- 1/4 onion, finely minced
- 1 Tbsp gochugaru (Korean chili flakes)
- 2/3 to 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (mirin or similar)
- 2 Tbsp ketchup
- 2/3 Tbsp oyster sauce
- 2/3 Tbsp sugar
- 2 Tbsp corn syrup or oligosaccharide
- 5 Tbsp water
- A pinch of black pepper
Cooking Instructions
Step 1
1. Prepare the Tofu: Start with one block of firm tofu. Cut it into bite-sized cubes, about 2cm thick, for even sauce absorption and easy eating. Place the cubed tofu on paper towels and gently press down on both sides to remove excess moisture. This step prevents the tofu from breaking apart and ensures a crispier texture when fried. Lightly sprinkle a tiny pinch of fine salt (about the size of a pea) over the tofu cubes for a subtle seasoning.
Step 2
2. Pan-Fry the Tofu: Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully add the seasoned tofu cubes. Fry them slowly until golden brown and slightly crispy on all sides. Turning the tofu occasionally will ensure even browning and enhance its nutty flavor. Once nicely browned, transfer the fried tofu to paper towels to drain off any excess oil. This makes the final dish lighter and more palatable.
Step 3
3. Make the Yangnyeom Chicken Sauce and Braise: Finely mince 1/4 onion. In the same frying pan (or a clean one), combine the minced onion, 1 Tbsp gochugaru, 2/3 to 1 Tbsp gochujang (adjust to your spice preference), 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp ketchup, 2/3 Tbsp oyster sauce, 2/3 Tbsp sugar, 2 Tbsp corn syrup or oligosaccharide, 5 Tbsp water, and a pinch of black pepper. Mix all the sauce ingredients well. Bring the sauce to a simmer over medium heat until it bubbles. Add the pan-fried tofu to the simmering sauce and gently stir to coat. Let it braise until the sauce thickens and coats the tofu beautifully. Serve hot! For an extra touch, sprinkle some chopped peanuts on top before serving.
★ Pro Tip: For a savory side dish, use 1 Tbsp of gochujang and 1/2 Tbsp of sugar to create a delicious glaze perfect with rice. If making it for kids as a snack, use about 2/3 Tbsp of gochujang and 2/3 Tbsp of sugar (or slightly more sugar) for a sweeter taste they’ll love.
