Delicious Braised Tofu Recipe
The key to perfect Braised Tofu is this fantastic seasoning sauce – you’ll achieve delicious results every time!
This Braised Tofu, simmered in a rich and savory anchovy-kelp broth with a delectable seasoning sauce, is the ultimate homemade dish that will have you finishing a bowl of rice in no time. You can create a wonderful meal with simple ingredients. Especially with a well-made sauce, anyone can easily prepare this crowd-pleasing, delicious braised tofu. It’s a true rice thief – give it a try!
Main Ingredients- 1 block Firm Tofu (approx. 300g)
- 1/2 Onion
- 1 stalk Green Onion (Scallion)
- 3 cups Anchovy-Kelp Broth (approx. 600ml)
- 1/4 Radish (approx. 150g)
- 1 Korean Chili Pepper (optional, for a spicy kick)
Braised Tofu Seasoning Sauce- 2 tsp Soy Sauce for Soup (or 1.5 tsp regular soy sauce)
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes, for color and heat)
- 1 tsp Sesame Oil
- 1 tsp Oligodang (or corn syrup, adjust sweetness)
- 1 tsp Plum Extract (for enhanced umami)
- 1 tsp Minced Garlic
- 2 tsp Soy Sauce for Soup (or 1.5 tsp regular soy sauce)
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes, for color and heat)
- 1 tsp Sesame Oil
- 1 tsp Oligodang (or corn syrup, adjust sweetness)
- 1 tsp Plum Extract (for enhanced umami)
- 1 tsp Minced Garlic
Cooking Instructions
Step 1
First, slice the firm tofu into thick pieces, about 1.5 to 2 cm thick. Slicing them thickly prevents them from falling apart during cooking and adds a nice texture.
Step 2
Heat a generous amount of cooking oil in a pan over medium-high heat. Pan-fry the tofu slices until golden brown on both sides. This step firms up the tofu, preventing it from breaking apart later, and adds a lovely nutty flavor.
Step 3
Peel and wash the radish, then cut it into large, chunky pieces, similar in thickness to the tofu or slightly thicker. The radish will absorb the delicious sauce as it simmers, becoming wonderfully soft.
Step 4
In a pot or earthenware pot, combine dried anchovies and kelp with 3 cups of water to make a rich broth. Simmer for about 5-10 minutes, then strain out the solids. (Using just anchovies and kelp creates plenty of savory flavor.)
Step 5
Once the broth is ready, place the sliced radish at the bottom of the pot. Pour in the 3 cups of broth and bring it to a boil over high heat. Let it simmer until the radish becomes tender.
Step 6
While the radish is cooking, let’s prepare the delicious seasoning sauce. In a bowl, combine the soy sauce for soup, gochujang, gochugaru, sesame oil, oligodang, plum extract, and minced garlic. Mix them well. (We’ll only use half of this sauce mixture for the initial stage.)
Step 7
Check if the radish simmering in the broth is tender. You can test this by piercing it with a chopstick – if it goes in easily, proceed to the next step.
Step 8
Carefully arrange the pan-fried tofu slices on top of the cooked radish in the pot. Spread them evenly so they can absorb the sauce.
Step 9
Slice the onion thinly on an angle and cut the green onion into 4cm lengths diagonally. Finely chop the Korean chili pepper. (If you like it spicy, don’t skip the chili pepper!) Sprinkle the sliced vegetables and half of the prepared seasoning sauce over the tofu and radish.
Step 10
Cover and simmer over medium-low heat for about 10-15 minutes, allowing the radish to fully cook and the flavors to meld into the tofu and vegetables. Once the sauce has reduced to your desired consistency, add the remaining half of the seasoning sauce and about half a ladle of broth to ensure even flavoring. Simmer briefly until the sauce thickens slightly, then turn off the heat.
Step 11
Transfer the finished braised tofu to a serving dish. Garnish with a sprinkle of toasted sesame seeds for added flavor and visual appeal. Enjoy this delicious dish with a side of warm rice!
