Ingredients
- 1 pound firm tofu, cut in 1/2 inch slices and patted dry
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1/2 inch knob of ginger, minced
- 1 tablespoon coarsely ground gochugaru
- 1 teaspoon sesame oil
- 2 tablespoon sugar
- 1 tablespoon mirin
- 1 teaspoon Korean red chile pepper, minced
- 1 scallion, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
How to Make
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Step 1: In a medium bowl, stir together the soy sauce, garlic, ginger, gochugaru, sesame oil, sugar and mirin.
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Step 2: Heat a generous coating of vegetable oil in a large skillet over medium high heat until almost smoking. Add tofu, leaving some room between pieces and cook until golden brown, turning frequently - about 8-10 minutes. Remove the tofu to a paper towel-lined plate. Repeat with remaining tofu pieces, if necessary.
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Step 3: Drain all but 1 tablespoon of the oil and add the sauce mixture and 1/2 cup of water. Return the tofu to the pan and braise over medium high heat until the liquid has reduced to a caramel-like sauce, about 4 minutes.
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Step 4: Remove from heat and let come to room temperature. Serve garnished with the scallion slices and sesame seeds.
We hope you enjoy this recipe!
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