Korean-Style Spicy Braised Tofu

Name: Korean-Style Spicy Braised Tofu
Prep time: 25 min
Total time: 25 min
Cuisine: Korean, Asian
Ingredients: One (14- to 16-ounce) block firm tofu, drained and cut into 1/2-inch slabs; 2 tablespoons neutral oil; 1/4 cup water; 3 tablespoons low-sodium soy sauce; 1 tablespoon gochugaru (Korean chile flakes), or to taste (may substitute crushed red pepper flakes or Aleppo pepper); 2 teaspoons granulated sugar; 2 teaspoons toasted sesame oil; 1 teaspoon toasted sesame seeds, plus more for serving; 2 medium garlic cloves, minced or pressed; 1 scallion, trimmed and thinly sliced

5 steps

Prep:25min

This recipe from J. Kenji Lopez-Alt results in a slightly chewy, sweet-spicy tofu dish that goes from start to finish in less than half an hour. After prepping the tofu, you cook it twice in a wok: first pan-frying it in oil, then braising it in a simple, fiery sauce that turns into a syrupy glaze. Note that while this recipe was written for the wok, and is from Lopez-Alt’s new book extolling that pan’s virtues, you can make it in a cast-iron or other heavy skillet, instead.

Updated at: Wed, 16 Aug 2023 17:18:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories193.4 kcal (10%)

Total Fat13.8 g (20%)

Carbs6 g (2%)

Sugars3.3 g (4%)

Protein12.1 g (24%)

Sodium368.3 mg (18%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 14 ouncefirm tofu

block, drained and cut into 1/2-inch slabs

2 tablespoonsneutral oil

¼ cupwater

3 tablespoonslow-sodium soy sauce

1 tablespoongochugaru

Korean chile flakes, or to taste, may substitute crushed red pepper flakes or Aleppo pepper

2 teaspoonsgranulated sugar

2 teaspoonstoasted sesame oil

1 teaspoontoasted sesame seeds

plus more for serving

2garlic cloves

medium, minced or pressed

1scallion

trimmed and thinly sliced

Instructions

Step 1

Make the tofu: Pat the tofu dry with a clean dish towel. If you’d like, wrap the tofu slices in the towel and microwave on HIGH for 1 minute. (Alternatively, you can sprinkle the tofu slices on each side with 1/4 teaspoon of fine salt and let sit for 10 minutes before patting dry.)

Step 2

Heat a wok over high heat until lightly smoking. Reduce the heat to medium, add the oil and swirl to coat. Add the tofu, one piece at a time, in a single layer (it will come up the sides of the wok a little) and cook, occasionally swirling the pan gently, until crisp and dark golden brown on the first side, 3 to 5 minutes. (If the tofu sticks at all when you swirl the wok, let it cook undisturbed for 1 or 2 minutes before gently prying it off with a thin metal spatula and swirling the wok to ensure nothing is sticking.) Slide the tofu out of the wok onto a large plate and return the wok to medium heat.

Step 3

Flip the tofu pieces (pry them apart if they’re stuck together on the edges), then return them to the wok and cook on the other side, swirling the pan gently, until crisp on the second side, 3 to 5 minutes. Slide the tofu back out onto a plate and set aside.

Step 4

Make the sauce: In a small bowl, whisk together the water, soy sauce, gochugaru, sugar, sesame oil, sesame seeds, garlic and scallion until the sugar dissolves.

Step 5

Reduce the heat to medium-low, add the sauce and the tofu to the wok and cook, turning the tofu occasionally, until the sauce reduces to a syrupy glaze that coats each piece, about 2 minutes. Sprinkle with additional sesame seeds and serve.