Korean Dubu Jorim Braised Tofu

Ingredients

• 14 oz firm tofu, cut into 1/2-inch slabs
• 1 1/2 cups cooked rice, for serving
• 3 tbsp neutral oil
• 3 tbsp soy sauce
• 1 tbsp gochugaru
• 1 tbsp sugar or maple syrup
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tsp freshly grated ginger
• 1/2 cup water
• 3 scallions, sliced
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Steps

1. Press the tofu slabs between paper towels under a light weight for 20 minutes, then pat them completely dry.
2. Dry tofu is essential. Wet slabs spit violently in hot oil and never form a skin, and without that skin they break apart in the braise.
3. Whisk the soy sauce, gochugaru, sugar, vinegar, garlic, ginger, and water together into the braising sauce.
4. Heat the oil in a wide skillet over medium-high heat until it shimmers, then lay the tofu in a single layer.
5. Fry for 4 to 5 minutes per side without moving it, until a firm golden crust forms on both faces.
6. Pour the sauce around the tofu, not over it, so the crust is not immediately washed off, and bring it to a simmer.
7. Braise over medium-low heat for 8 to 10 minutes, spooning the sauce over the slabs every couple of minutes, until it reduces to a thick glaze that coats each piece.
8. Take the pan off the heat, drizzle with the sesame oil, and serve over rice with the scallions and sesame seeds.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.