Braised Soft Tofu
Silky Soft Tofu Braised in Savory Sauce
This recipe features tender soft tofu simmered in a flavorful, savory sauce. Unlike soft tofu stew, this dish is about enjoying the delicate texture of the tofu itself, braised until it’s infused with a spicy and slightly sweet glaze. It’s perfect served over a bowl of hot rice, where you can mash it all together for a delightful meal. On hot days, having a simple yet satisfying side dish like this is incredibly convenient and much appreciated!
Main Ingredients- 1 pack (approx. 350-400g) soft tofu
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2 Tbsp fine gochugaru (Korean chili flakes)
- 1 stalk green onion (separate white and green parts)
- 1 Tbsp soy sauce
- 1 Tbsp soup soy sauce (gukganjang)
- 1/2 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligo syrup (or corn syrup)
- 1 cup (approx. 200ml) anchovy-kelp broth
Cooking Instructions
Step 1
Heat a pot or a deep pan over medium heat. Add 1 Tbsp cooking oil and 1 Tbsp sesame oil. Add the white parts of the chopped green onion and sauté for about 1-2 minutes until fragrant, releasing its aroma.
Step 2
Reduce the heat to low. Add 2 Tbsp of fine gochugaru and stir quickly for about 30 seconds, making sure it doesn’t burn, to create chili oil. This step is key to the dish’s delicious flavor!
Step 3
Carefully add the entire pack of soft tofu to the pot. Stir in 1 Tbsp soup soy sauce, 1 Tbsp soy sauce, 1/2 Tbsp plum extract, and 1 Tbsp oligo syrup. Pour in 1 cup of anchovy-kelp broth and gently mix the ingredients.
Step 4
Since the soft tofu is in a block, gently cut it into bite-sized pieces (about 2-3cm) using a cooking knife or spatula directly in the pot. Be careful not to mash it too vigorously.
Step 5
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low. Let it simmer, uncovered or partially covered, for about 5-7 minutes, basting the tofu with the sauce from time to time, allowing the flavors to meld and the sauce to reduce slightly.
Step 6
Finally, add the thinly sliced green parts of the green onion and cook for another minute or so. Continue simmering until the sauce is reduced to about one-third of its original volume, leaving a thick glaze at the bottom of the pot. Turn off the heat and let it rest for a moment as the flavors continue to meld.
