Daily Cooking Quest

easy Indonesian recipes

Korean Braised Tofu

This is an easy Korean tofu dish and a really delicious and healthy one too. It is very quick to prepare and require only a handful of ingredients: tofu, onion, soy sauce, sake, sugar, Korean chili powder, scallion, and nanami togarashi (or sesame seeds). The last one is optional, but a sprinkle or two of nanami togarashi does a marvel to this dish.

Korean Braised Tofu

Korean Braised Tofu

I buy my Korean chili powder (gochugaru) from nearby Asian markets, Marina and Ranch 99. If you cannot find one nearby, the best bet would be to order one online from Amazon or H-Mart. For those who love Korean dishes, gochugaru is really a key ingredient to keep in pantry.

Korean Braised Tofu

Korean Braised Tofu

Korean Braised Tofu

Categories:

Cuisine:

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4

Ingredients

  • 1 onion, cut into thin slices
  • 1 packet firm tofu, cut into 16 squares
  • 1 tablespoon sugar
  • 1/2 - 1 tablespoon Korean chili powder (gochugaru)
  • 3 tablespoon soy sauce
  • 4 tablespoon sake
  • 1 scallion, cut into thin slices
  • nanami togarashi (or use toasted sesame seeds), optional

Instructions

  1. Place onion slices on a non-stick skillet/frying pan, then top with slices of tofu.
  2. Mix sugar, Korean chili powder, soy sauce, and sake together. Pour over tofu slices.
  3. Cover the skillet/frying pan with a lid. Turn the heat to high and cook until boiling. Turn the heat to medium-high, and cook for another 5 minutes, baste with the sauce a couple of times.
  4. Remove lid, turn the heat back to high, and cook until the sauce has reduced.
  5. Turn off heat, transfer to serving plate, garnish with scallions and nanami togarashi/sesame seeds. Serve immediately.

Comments

  • miss adira says:

    hallo madam.. will u share the ricepes of kimchi?? tq 😃

    • Anita says:

      Not at the moment. But, I will put it in my to do list :) Meantime, I hope you still find other useful recipes from my blog.

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