Spicy Braised Tofu: An Effortlessly Delicious Dinner Side Dish
Quick and Easy Spicy Braised Tofu for Your Dinner Table
Introducing a magical spicy braised tofu recipe that comes together in just 5 minutes with common pantry ingredients! This dish, featuring soft tofu and a savory, flavorful sauce, is the perfect side to make you devour an entire bowl of rice. It’s a guaranteed hit for solo diners, busy professionals, and even cooking beginners!
Main Ingredients- 1 block of firm tofu (approx. 300g)
- 5-6 dried shiitake mushrooms
- 1/2 stalk of green onion
- A pinch of salt (for seasoning tofu)
Spicy Braising Sauce- 1 Tbsp soy sauce
- 1 Tbsp soup soy sauce (or Korean guk-ganjang)
- 1 Tbsp red pepper flakes (gochugaru)
- 1/3 Tbsp minced garlic
- 1/3 Tbsp ginger syrup (optional, but adds great flavor!)
- 1 Tbsp plum extract (maesil-cheong) (for sweetness and gloss)
- 1 Cheongyang pepper (finely chopped)
- 1 Tbsp soy sauce
- 1 Tbsp soup soy sauce (or Korean guk-ganjang)
- 1 Tbsp red pepper flakes (gochugaru)
- 1/3 Tbsp minced garlic
- 1/3 Tbsp ginger syrup (optional, but adds great flavor!)
- 1 Tbsp plum extract (maesil-cheong) (for sweetness and gloss)
- 1 Cheongyang pepper (finely chopped)
Cooking Instructions
Step 1
Prepare the Tofu: Take one block of firm tofu. Slice it into thick pieces, about 1.5 to 2 cm thick. Sprinkle the sliced tofu lightly with salt and let it sit for about 10 minutes. This helps firm up the tofu and allows it to absorb flavor, making it taste even better. (Tip: For a chewier texture, you can pan-fry the tofu until golden brown before using it!) Arrange the seasoned tofu pieces at the bottom of your pot.
Step 2
Add Mushrooms and Green Onions: Soak the dried shiitake mushrooms in lukewarm water for about 15 minutes until rehydrated. Gently squeeze out excess water from the rehydrated mushrooms. Don’t discard the soaking liquid; it will be used as part of the broth! Place the rehydrated shiitake mushrooms on top of the tofu, followed by the diagonally sliced green onions.
Step 3
Make the Spicy Sauce: In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp soup soy sauce, 1 Tbsp red pepper flakes, 1/3 Tbsp minced garlic, 1/3 Tbsp ginger syrup, and 1 Tbsp plum extract. Mix well to create the sauce. If you don’t have ginger syrup, you can omit it, but it does add a wonderful depth of flavor. Stir in the finely chopped Cheongyang pepper for a spicy kick. Spoon this delicious sauce evenly over the ingredients in the pot.
Step 4
Layer Again (Optional): For a heartier and more flavorful dish, you can repeat the layering process. Add another layer of tofu, followed by mushrooms, green onions, and the remaining sauce. Repeating this layering process twice is usually good for about 2 servings.
Step 5
Simmer the Dish: Pour the mushroom soaking liquid and dashi stock (or plain water) into the pot, ensuring the tofu is about halfway submerged. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Let it simmer for 10-15 minutes, occasionally spooning the broth over the tofu. This ensures the flavors penetrate evenly.
Step 6
Finish and Serve: Once the sauce has reduced to a desired consistency (I like to leave a little sauce for moisture), turn off the heat. (Tip: If you prefer a drier dish, continue simmering until the sauce is almost completely evaporated.) Serve this delicious spicy braised tofu hot with steamed rice. Enjoy your easy and satisfying meal!
