Savory Braised Tofu with Korean Angelica
Korean Angelica and Tofu Braise Recipe: A Delicious Spring Delight
Experience the vibrant flavors of spring with this delightful Korean Angelica and Tofu Braise! Angelica, packed with the earth’s energy from its winter slumber, offers a unique aroma and taste perfect for the season. This dish combines the delicate earthiness of angelica with the soft texture of braised tofu, creating a comforting and flavorful meal that pairs wonderfully with rice.
Main Ingredients
- 1 block Firm Tofu (approx. 300-350g)
- About 10 roots Fresh Korean Angelica (approx. 50-70g)
Braising Sauce Ingredients
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1-2 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp Rice Syrup or Cooking Wine (for sweetness and shine)
- 1 cup Water (200ml)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1-2 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp Rice Syrup or Cooking Wine (for sweetness and shine)
- 1 cup Water (200ml)
Cooking Instructions
Step 1
1. Prepare the Angelica: Fresh Korean angelica often has soil attached. Rinse it thoroughly by swishing it in running water. Trim off any tough stems or wilted leaves.
Step 2
2. Trim Tough Angelica Roots (Optional): For thicker angelica roots, you can trim off the very woody base or gently scrape it with the back of a knife. This step helps ensure a more tender texture.
Step 3
3. Wash the Angelica: After trimming, rinse the angelica 2-3 times in cold water to ensure all remaining soil is removed. This step is crucial for clean preparation.
Step 4
4. Prepare and Season the Tofu: Pat the tofu block dry with paper towels. Cut it into about 12 equal pieces. Lightly sprinkle salt over the cut surfaces to season the tofu; this helps firm it up and adds flavor.
Step 5
5. Chop the Angelica: Finely chop the washed and drained angelica. Cutting it into small pieces will help it absorb the braising liquid better and make it easier to eat.
Step 6
6. Make the Braising Sauce: In a bowl, combine 3 tablespoons of soy sauce, 1-2 tablespoons of gochugaru (adjust to your desired spice level), 1 tablespoon of rice syrup or cooking wine, and 1 cup (200ml) of water. Whisk everything together until well combined.
Step 7
7. Pan-Fry the Tofu: Heat a generous amount of cooking oil in a pan over medium heat. Place the seasoned tofu pieces in the hot oil and fry until golden brown on both sides. This step enhances the tofu’s texture and adds a nutty flavor.
Step 8
8. Add the Braising Sauce: Push the fried tofu to one side of the pan, or temporarily remove it. Pour the prepared braising sauce into the pan. Once the sauce begins to bubble,
Step 9
9. Braise with Angelica: Return the fried tofu to the pan if removed, and evenly distribute the chopped angelica over the tofu. Immediately cover the pan with a lid and reduce the heat to low. Allow it to braise gently, letting the flavors meld. For a crisper angelica texture, braise for about 30 seconds to 1 minute. For a softer texture, braise for 1 minute or slightly longer. Your delicious Korean Angelica and Tofu Braise is ready to be enjoyed!
