Braised Tofu
The Golden Recipe for Braised Tofu That Stays Together and is Packed with Flavor
Tofu is a fantastic ingredient that’s incredibly versatile and budget-friendly, often used in home-style cooking! Many of you might have made tofu stews or braised tofu before. However, sometimes the tofu can feel bland or separate from the broth. Try this simple method to elevate your tofu dish! This recipe ensures the tofu is perfectly seasoned, so each bite is delicious, whether eaten on its own or with rice. It’s a true rice-thief!
Main Ingredients
- 1 block (500g) Firm Tofu (for pan-frying)
- 300g Pork Shoulder (or your preferred cut)
- 1/2 stalk Scallion (60g)
- 1 medium Onion (180-200g)
- 1-2 Korean Green Chilies (optional, to taste)
- 2 Tbsp Cooking Oil (10g)
- 2 cups Water (400cc)
- 1/2 pack Enoki Mushrooms
Tofu Pre-treatment (Miso Brine)
- 2 cups Water (400cc)
- 2 Tbsp Korean Soybean Paste (Sempio, for stews) (60g)
Seasoning Sauce
- 4 Tbsp Gochugaru (Korean chili flakes) (28g)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang) (16g)
- 2 Tbsp Mirin (or Rice Wine) (16g)
- 1 Tbsp Fish Sauce (Anchovy) (8g)
- 2 Tbsp Gochujang (Korean chili paste) (60g)
- 2/3 Tbsp Soybean Paste (Sempio, for stews) (20g)
- 1 Tbsp Minced Garlic (20g)
- 2 cups Water (400cc)
- 2 Tbsp Korean Soybean Paste (Sempio, for stews) (60g)
Seasoning Sauce
- 4 Tbsp Gochugaru (Korean chili flakes) (28g)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang) (16g)
- 2 Tbsp Mirin (or Rice Wine) (16g)
- 1 Tbsp Fish Sauce (Anchovy) (8g)
- 2 Tbsp Gochujang (Korean chili paste) (60g)
- 2/3 Tbsp Soybean Paste (Sempio, for stews) (20g)
- 1 Tbsp Minced Garlic (20g)
Cooking Instructions
Step 1
Slice the block of tofu into approximately 1.5cm thick pieces. It’s crucial to use firm, pan-frying tofu, not soft stewing tofu, to maintain its shape and ensure it absorbs the sauce well. (The tofu in the photo is 500g.)
Step 2
In a bowl, combine 400cc of water with 2 tablespoons (60g) of Sempio Korean soybean paste for stews. Whisk thoroughly until the paste is fully dissolved. This step gently infuses the tofu with a savory, umami flavor.
Step 3
Submerge the sliced tofu completely in the dissolved soybean paste mixture. Let it soak for 30 to 40 minutes. This pre-treatment allows the savory flavor of the soybean paste to penetrate the tofu, ensuring it doesn’t taste bland or separate from the sauce when cooked.
Step 4
Slice the scallion diagonally. Thinly slice the onion. If you prefer a spicy kick, thinly slice 1-2 Korean green chilies according to your preference.
Step 5
In a separate bowl, combine all the ingredients for the seasoning sauce: gochugaru, soy sauce, mirin, fish sauce, gochujang, soybean paste, and minced garlic. Mix well. For an even deeper flavor, prepare the sauce the day before and refrigerate it.
Step 6
If you don’t have mirin, you can substitute it with rice wine or soju. The alcohol helps to remove any unwanted odors and adds a subtle sweetness.
Step 7
It’s recommended to use commercial Korean soybean paste (like Sempio) rather than homemade doenjang. Homemade versions can have a very strong aroma that might overpower the delicate flavor of the tofu dish.
Step 8
Cut the pork shoulder into bite-sized pieces (about 2-3cm). You can use other cuts of pork or even beef. If you prefer less meat or a lighter dish, you can increase the amount of tofu by about 200g.
Step 9
Carefully remove the tofu from the soybean paste brine. Don’t discard the remaining brine! Refrigerate it and use it later to add depth to your next soybean paste stew.
Step 10
Add 2 tablespoons of cooking oil to a wide pot or wok and heat it over medium-high heat.
Step 11
Once the oil is hot, add the sliced scallions and onions. Stir-fry for about 1 minute over high heat until fragrant.
Step 12
Add the pork and stir-fry until it’s about 80-90% cooked through. (If you are omitting the pork, stir-fry the scallions and onions for an additional minute at this stage.)
Step 13
Pour in all the prepared seasoning sauce and stir-fry for about 1 minute over high heat, ensuring the sauce coats the ingredients evenly. This step helps the sauce adhere well to the meat and vegetables, enhancing the flavor.
Step 14
Pour in 400cc of water and bring it to a simmer, stirring to dissolve the sauce.
Step 15
Arrange the pre-soaked tofu pieces in a single layer in the pot, trying not to overlap them. Maintain high heat and simmer for 4-5 minutes, allowing the tofu to absorb the flavors.
Step 16
Add the sliced Korean green chilies and the enoki mushrooms (washed, trimmed, and gently pulled apart). The enoki mushrooms add a fresh texture and are best added towards the end of cooking.
Step 17
Simmer for another 1-2 minutes until everything is bubbling. Taste the broth and adjust seasoning with more soy sauce or fish sauce if needed. You’ll find that the tofu is perfectly seasoned and doesn’t feel separate from the sauce, making this a wonderfully delicious braised tofu dish!
