Melt-in-Your-Mouth Tofu Stew with Savory Sauce (Imokase Style)
Black and White Chef’s Tofu Hell: Imokase Tofu Stew Recipe Inspired by Gochujang Braised Tofu
On the very day I first watched the broadcast of ‘Black and White Chef,’ which happened to be the day the final episode aired, I was captivated by the ‘Tofu Hell’ cooking battle. Inspired by that episode, I’ve recreated the Imokase Tofu Stew. This dish features a delightful balance of gochujang (Korean chili paste) and perilla oil, making the tofu incredibly flavorful and perfect for a hearty meal.
Ingredients- 1 block Tofu (approx. 300g)
- 30g Green Onion (Scallion)
- 1 Korean Green Chili Pepper (approx. 9g)
- 0.8 Tbsp Minced Garlic
- 0.8 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 1.5 Tbsp Perilla Oil
- 1 to 1.5 Tbsp Fish Sauce (or Anchovy Sauce)
- A little Scallion Greens (for garnish)
- 300-400ml Water
Cooking Instructions
Step 1
First, prepare 1 block of tofu. For a more appealing presentation, slice it into approximately 7mm thick pieces lengthwise without cutting it in half first. (You can adjust the slicing method according to your preference.)
Step 2
Wash and thinly slice the green onion and Korean green chili pepper. Also, finely chop the scallion greens for garnish. Measure out 0.8 Tbsp of minced garlic.
Step 3
Place the sliced green onion and minced garlic into a pot with a decent depth.
Step 4
Add 0.8 Tbsp of gochugaru (Korean chili flakes).
Step 5
Next, add 0.5 Tbsp of gochujang (Korean chili paste).
Step 6
Finally, add 1.5 Tbsp of perilla oil.
Step 7
Now, place the pot over medium heat on the stovetop. Sauté the green onions and garlic for about 1-2 minutes until fragrant, allowing the aromatics to infuse the oil and enhance the flavor base.
Step 8
Once the aromatics are fragrant, reduce the heat to low temporarily. Carefully add all the prepared tofu to the pot. Pour in 300ml of water and the sliced Korean green chili pepper. Then, turn the heat up to high to bring the stew to a boil.
Step 9
As soon as the stew begins to boil, immediately add 1 to 1.5 Tbsp of fish sauce. Gently stir with a spatula, being careful not to break the tofu, to ensure the seasoning is evenly distributed.
Step 10
Once the stew is bubbling vigorously, reduce the heat to medium-low. Let it simmer gently for about 5 minutes to allow the tofu to absorb the rich flavors. This simmering process is key to developing the delicious taste of the tofu stew.
Step 11
After 5 minutes, taste the stew. If it’s not salty enough, add a little more fish sauce to adjust the seasoning. If you prefer a more intense flavor, you can simmer it for an additional 1-2 minutes.
Step 12
Finally, garnish generously with the chopped scallion greens and let it simmer for another moment. Your Black and White Chef Imokase Tofu Stew is now complete! Enjoy this delightful dish with a bowl of warm rice.
