Spicy Braised Tofu (Gochujang Tofu)

Ingredients

• 500 g Firm Tofu (drained, cut into 2‑cm cubes)
• 0.5 cup Water (room temperature)
• 4 Tbsp Soy Sauce (Korean ganjang preferred)
• 0.5 Tbsp Sugar (granulated)
• 1 Tbsp Korean Red Pepper Powder (Gochugaru) (mild to medium heat)
• 0.5 Tbsp Sesame Oil (toasted, for flavor)
• 1 Tbsp Garlic (minced (about 3 cloves))
• 1 Tbsp Chives (finely chopped)

Instructions

1. Prepare Ingredients

   Drain the tofu and pat dry with paper towels. Cut into bite‑size cubes. Mince the garlic, chop the chives, and measure out all sauces and spices.

   Time: PT5M

2. Mix the Braising Sauce

   In a small bowl combine water, soy sauce, sugar, gochugaru, and sesame oil. Stir until sugar dissolves.

   Time: PT2M

3. Sauté Garlic and Chives

   Heat the skillet over medium heat, add a drizzle of neutral oil, then add the minced garlic and half of the chopped chives. Stir‑fry for about 30 seconds until fragrant.

   Time: PT3M

   Temperature: medium heat

4. Add Sauce and Bring to Simmer

   Pour the prepared sauce and the 0.5 cup water into the pan. Increase heat to medium‑high and bring to a gentle simmer.

   Time: PT3M

   Temperature: medium‑high heat

5. Simmer Tofu

   Gently add the tofu cubes, lower the heat to low, and let the mixture simmer for 12 minutes, turning the tofu once halfway through so the sauce coats all sides.

   Time: PT12M

   Temperature: low simmer

6. Finish and Serve

   Stir in the remaining chopped chives, turn off the heat, and transfer to a serving plate. This dish can be served warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

5 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Firm Tofu: Extra‑firm tofu, Silken tofu (handle gently)
• Instead of Water: Vegetable broth (for richer flavor)
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Sugar: Honey, Maple syrup
• Instead of Korean Red Pepper Powder (Gochugaru): Paprika + a pinch of cayenne, Korean chili flakes
• Instead of Sesame Oil: Peanut oil (less aromatic), Vegetable oil
• Instead of Garlic: Garlic powder (1 tsp), Shallots
• Instead of Chives: Green onions, Leeks

Equipment Needed

• Non‑stick skillet or small saucepan
• Wooden spoon or silicone spatula
• Measuring spoons
• Cutting board
• Chef’s knife
• Small bowl (for sauce)
• Plate for serving

Critical Steps — Do Not Skip

• Sauté garlic just until fragrant; burning will make the dish bitter.
• Simmer tofu on low heat to prevent it from falling apart.

Chef Tips from the Video

• Press the tofu for 10‑15 minutes with a weight to improve texture.
• Toast the sesame oil briefly before adding it for a deeper aroma.
• For a glossy finish, drizzle a few drops of perilla oil right before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the braising sauce a day ahead and store in the fridge; it melds flavors.
• Press and cube the tofu ahead of time, then keep covered with a damp paper towel.