Braised Pork and Tofu in Soy Sauce
Make the Ultimate “Rice-Thief” Braised Pork and Tofu in Soy Sauce!
I recently bought a lot of tofu when it was on sale and wondered how to use it all. It reminded me of ‘Nikudofu’ (meat and tofu stew) from Japan! Nikudofu is a dish where meat and tofu are braised in a savory soy sauce base. Today, I’m sharing a recipe inspired by Nikudofu, tailored for Korean tastes: “Braised Pork and Tofu in Soy Sauce.” It’s perfect as a side dish for rice, a delightful meal for kids, or even a fantastic appetizer for drinks. Give it a try!
Main Ingredients- 1/3 block firm tofu (about 150-200g)
- 200g pork loin
- 1 stalk green onion
- 1/2 onion
- 1/3 carrot
- 1/2 cheongyang pepper (Korean chili pepper)
- 800ml water
Golden Soy Sauce Marinade- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 2 Tbsp mirin (rice wine for cooking)
- 1.5 Tbsp oyster sauce
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 2 Tbsp mirin (rice wine for cooking)
- 1.5 Tbsp oyster sauce
Cooking Instructions
Step 1
First, cut the tofu into bite-sized pieces, roughly 2.5cm x 2.5cm squares. Aim for a thickness of about 1.5cm. Be careful not to cut them too thin, or they might break apart easily.
Step 2
Slice the onion into thick strips, about 0.5cm wide. Cutting them thickly helps them hold their shape and provides a nice texture during cooking.
Step 3
Cut the carrot into similar thickness strips as the onion, about 0.5cm wide. This adds a lovely color and a satisfying crunch to the dish.
Step 4
Chop the green onion into large pieces, about 3-4cm long. These will add a fragrant aroma to the braise.
Step 5
Thinly slice the cheongyang pepper into strips. This adds a pleasant spicy kick to the dish. Feel free to omit it if you prefer less heat.
Step 6
Now, let’s make the delicious soy sauce marinade! In a small bowl, add 1 tablespoon of sugar.
Step 7
Next, add 2 tablespoons of corn syrup. This will add sweetness and a beautiful glossy finish to the dish.
Step 8
Pour in 3 tablespoons of soy sauce to form the savory base of our marinade.
Step 9
Add 1.5 tablespoons of oyster sauce for an extra layer of rich umami flavor.
Step 10
Finally, add 2 tablespoons of mirin (cooking rice wine) to eliminate any potential gamey smell from the pork and enhance the overall flavor profile.
Step 11
Whisk all the marinade ingredients together thoroughly with a whisk or spoon until well combined. Your flavorful marinade is now ready! We’re halfway there.
Step 12
Heat a dry pan over medium-high heat. Add the pork loin slices without any oil. The pork will render its own fat, making it deliciously savory and tender. Use chopsticks to break up the meat as it cooks, ensuring it doesn’t clump together.
Step 13
Once the pork is about 90% cooked and starting to brown, add the carrots. Carrots take longer to cook, so adding them now ensures everything is tender at the same time.
Step 14
When the pork is fully cooked and all ingredients look nicely browned, pour in 800ml of water. From this point on, maintain high heat (high flame) to bring it to a boil.
Step 15
As soon as the water begins to boil, carefully add the pre-cut tofu pieces. Gently place them in the pot to prevent them from sticking together.
Step 16
Pour in all of the prepared soy sauce marinade. Bring the mixture to a rolling boil over high heat, allowing the ingredients to meld with the sauce. Be ready to adjust the heat once it starts bubbling vigorously.
Step 17
When the liquid has reduced by about one-third (so about 2/3 of the original amount remains) and looks slightly soupy, reduce the heat to medium. This allows the flavors to deepen without burning the sauce.
Step 18
Continue simmering over medium heat until the liquid reduces further to about half of its current volume. Then, lower the heat to low and let it simmer gently. This slow simmering allows the flavors to penetrate the tofu and pork beautifully.
Step 19
Once the sauce has thickened and is just covering the bottom of the pan (sauce is ‘jabezhak’), add the sliced onion, green onion, and cheongyang pepper. These vegetables will release their juices, which can dilute the sauce. First, simmer over low heat for 2 minutes to extract their flavor. Then, increase the heat to high for about 3 minutes to let the sauce thicken and reduce slightly before turning off the heat. (Tip: This method preserves the vegetables’ texture and deepens the sauce’s flavor!)
Step 20
Voila! Your glistening and delicious Braised Pork and Tofu in Soy Sauce is ready! Serve it over hot steamed rice for a truly satisfying meal.
