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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.
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
-
01Cut the tofu in half lengthwise, then cut each half crosswise into ½-inch-thick slices. Stack 2 or 3 pieces, then cut into quarters diagonally, creating triangles. Line a rimmed baking sheet with a double layer of paper towels. Arrange the tofu in a single layer and cover with paper towels. Top with another baking sheet, then place cans or jars on top to weigh it down. Let stand 15 minutes. Meanwhile, in a small bowl, whisk together the soy sauce, gochujang, sugar and ½ cup water; set aside.
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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.
March 26, 2024
Great but needs more sauce!
I used 1/2 of the suggested amount Korean paste as never tried it before. Right hear for me. Next time will double sauce quantities.
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