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Gochujang and Soy-Simmered Tofu
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.
ounce container firm OR extra-firm tofu, drained and cut crosswise into ½-inch slices
tablespoons soy sauce