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Spicy braised tofu

By: Caroline Hwang

Published: 10 Oct 18
Updated: 18 Mar 24

This tofu dish by Caroline Hwang, author of Korean Food Made Easy, is first pan-fried and then braised in a slightly spicy soy mixture. Delicious in a lunchbox and also great as a banchan.

Easy
September 2018

Test kitchen approved

Serves 4
Hands-one time 15 min, cooking time 20 min

This tofu dish by Caroline Hwang, author of Korean Food Made Easy, is first pan-fried and then braised in a slightly spicy soy mixture. Delicious in a lunchbox and also great as a banchan.

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Ingredients

You will need

1 x 397g pack of extra firm tofu, sliced and patted dry
1 teaspoon crushed garlic
1 teaspoon grated ginger
2 spring onions, finely chopped
1 teaspoon gochugaru (dried red pepper flakes)
2 tablespoons grapeseed oil
3 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1½ tablespoons granulated sugar
1 tablespoon mirin

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Method

Heat the oil in a large frying pan over a medium heat and place the sliced tofu in one layer. Cook for about 4–5 minutes until golden brown, then turn over and cook for another 4–5 minutes on the other side. Repeat with the remaining tofu if cooking in batches.
Mix the rest of the ingredients together in a small bowl. Pour this over the fried tofu and leave to slightly braise for 2–3 minutes. Repeat with the remaining tofu if cooking in batches.