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Gochujang and Soy-Simmered Tofu

4 Servings

45 minutes

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This vibrant spicy-sweet braise takes inspiration from the Korean soy-simmered tofu dish dubu jorim. Instead of using gochugaru (Korean hot pepper flakes), as is traditional, we call on gochujang, which adds ample umami as well as complexity and depth. Pressing tofu removes excess moisture, making its texture in the finished dish firmer and meatier. Serve over steamed white rice with a spoonful of the braising liquid and a crisp vegetable, such as stir-fried bok choy.

4

Servings

45 minutes

Ingredients

  • 14

    ounce container firm OR extra-firm tofu, drained and cut crosswise into ½-inch slices

  • 3

    tablespoons soy sauce

Directions

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Reviews
anne r.
November 4, 2023
Easy and tasty
Made this in no time. My friends on instagram were impressed with how it looked. Tasted good too. Next time I'll roast some broccoli and try to made extra sauce. Definitely a keeper healthy recipe.