Quick & Delicious Braised Tofu Recipe
Hearty and Satisfying Braised Tofu for Busy Mornings
This simple yet satisfying braised tofu is perfect for a quick meal. It’s packed with flavor and is a fantastic side dish that pairs wonderfully with steamed rice. Ready in just about 15 minutes, it’s a home-style favorite that brings comfort to any table.
Main Ingredients- 1 block firm tofu (approx. 300g)
- 1/2 medium onion (approx. 70g), thinly sliced
- 250ml anchovy-kombu broth (or water)
- 1 Korean chili pepper (optional, for heat)
- A small bunch of scallions (approx. 20g), chopped for garnish
Seasoning Sauce- 1 Tbsp minced garlic (15g)
- 1.5 Tbsp gochugaru (Korean chili flakes, 10g)
- 1 Tbsp soup soy sauce (guk-ganjang, 15ml)
- 1 Tbsp maesil-cheong (Korean plum extract, 15ml)
- 1 Tbsp cheongju or mirin (15ml, for deodorizing)
- 1.5 Tbsp gochujang (Korean chili paste, 20g)
- Pinch of salt (to taste)
- Pinch of black pepper (freshly ground preferred)
- 1 Tbsp minced garlic (15g)
- 1.5 Tbsp gochugaru (Korean chili flakes, 10g)
- 1 Tbsp soup soy sauce (guk-ganjang, 15ml)
- 1 Tbsp maesil-cheong (Korean plum extract, 15ml)
- 1 Tbsp cheongju or mirin (15ml, for deodorizing)
- 1.5 Tbsp gochujang (Korean chili paste, 20g)
- Pinch of salt (to taste)
- Pinch of black pepper (freshly ground preferred)
Cooking Instructions
Step 1
First, let’s prepare the savory seasoning sauce that will give the braised tofu its signature flavor. In a ttukbaegi (earthenware pot) or a small bowl, combine minced garlic, gochugaru, soup soy sauce, maesil-cheong, cheongju (or mirin), and gochujang. Mix everything well until you have a smooth sauce. You can add a pinch of salt and pepper to your liking.
Step 2
Prepare your ttukbaegi. Spread half of the thinly sliced onions evenly across the bottom of the pot. This layer acts as a cushion to prevent the tofu from sticking and burning, while also infusing it with the sweetness of the onions. Spoon about 2-3 tablespoons of the prepared seasoning sauce over the onions and spread it thinly.
Step 3
Cut the tofu into thick slices, about 1.5 to 2 cm thick. Arrange about half of the tofu slices neatly on top of the onion layer in the ttukbaegi, making sure they don’t overlap too much. Spoon half of the remaining seasoning sauce generously over the tofu slices.
Step 4
Next, arrange the remaining sliced onions attractively on top of the tofu. Then, carefully place the rest of the tofu slices on top. Pour all the remaining seasoning sauce over the tofu, ensuring it covers the surface evenly.
Step 5
Pour the anchovy-kombu broth (250ml) carefully around the edges of the ttukbaegi. The liquid should come up to about two-thirds the height of the ingredients. Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to medium-low. Continuously spoon the simmering broth over the tofu for about 10-15 minutes, allowing it to braise. The sauce will thicken, and the tofu will absorb the delicious flavors.
Step 6
Finally, taste the sauce and adjust the seasoning with a pinch of salt if needed. Sprinkle the chopped scallions and sliced Korean chili pepper (if using for extra spice) over the top. Let it simmer for another minute or so until everything is well combined and heated through. Your delicious braised tofu is ready! Serve hot for the best flavor.
