Korean braised tofu

Korean braised tofu

Tags

Tofu
Korean

Cook

Ingredients

  • 1 block tofu
  • Enoki mushrooms
  • 1 scallion, sliced
  • Garlic shoots
  • Pak choi
  • ¼ cup soy sauce
  • ½ cup water
  • 1 tbsp mirin
  • 2 tsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 ½ tbsp gochugaru
  • 4 cloves garlic minced
  • 3 tsp sugar
  • Chopped scallion whites
  • Rice

Steps

  1. Drain and press the tofu. Clean and cook the rice.
  2. Break apart the enoki mushrooms or slice the mushrooms of choice.
  3. Thinly slice the scallion. Separate the white and green part.
  4. Mix all ingredients from soy sauce to scallion whites in a bowl and set aside.
  5. Slice the tofu into ½ to 1-inch thick pieces.
  6. Heat a large non-stick pan over medium high heat. Add the oil.
  7. Once hot, place the sliced the tofu slices and pan fry until golden brown on both sides.
  8. Add in the enoki mushrooms or other mushrooms.
  9. Over medium high heat, pour in the sauce mixture. Cover the pan and leave to boil.
  10. Once it boils, lower the heat to medium.
  11. Scoop the sauce from the sides to pour over the tofu and coat them in the mixture.
  12. Flip the tofu over. Leave to cook for another 5 to 6 minutes, adding the vegetables halfway.