Soy Sauce Braised Tofu (두부간장조림)

 
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I am a HUGE fan of Tofu. I still remember when I used to go to a street market in Korea with my mom to get some home-made tofu. I am not sure how many of you guys know how tofu is made, but it is such a delicate and time-consuming process. From grinding soybeans to straining all the excess water, it is hard to explain, but it is work of art!

When I first came to America, I was pleasantly surprised to find tofu casually being sold at the grocery. I felt like running into my cousin or a good friend in a foreign country. That's when I slowly felt like America was becoming my second home.

This savory tofu dish has been one of my favorite side dishes. I love that meaty texture of the tofu, soaked delicious sweet and salty sauce, and it goes perfectly with freshly cooked white rice! 

Prep Time: 10 minutes  l  Cook Time: 15 minutes  l  Total Time: 25 minutes  l  Serving: 4

INGREDIENTS

  • 1 Extra-firm tofu

  • 1/2 cup of miso broth (Chicken or vegetable broth or even water would be great substitute. If you get the broth, make sure to get less-sodium ones to control your sodium level of the dish)

  • A pinch of salt and pepper to season

  • 6 tbsp of soy sauce

  • 3 tbsp of sugar

  • 1 tbsp of sesame 0il

  • 1 tbsp of chopped garlic

  • 1 tsp of cooking oil

  • Chopped scallions and toasted sesame seeds for garnish

DIRECTIONS

  1. Dry excess water off of the tofu with paper towel. Slice the tofu with about 1-inch thick and place individual tofu pieces on paper towel to make the surface dry. This allows the tofu to have a nice crust when they hit the pan. Season the tofu with salt and pepper and set them aside.

  2. Make the sauce by combining soy sauce, sugar, sesame oil, and chopped garlic in a separate bowl.

  3. Hit up the skillet over a high heat with a little bit of cooking oil, and crisp up each side of sliced tofu.

  4. When the sides of sliced tofu become golden brown, add the sauce mixture to the skillet, and let it reduce for about 5 minutes until the liquid is almost gone. Make sure to flip in every 2-3 minutes to make sure each sides of the tofu absorbs the sauce. Garnish with some chopped scallion and sesame seeds.

 
Jaclyn Tepedinofavorite1 Comment