Korean Braised Tofu and Radish
Braised tofu is a popular Korean tofu dish. The thick slice of tofu is simmered in a spicy chili sauce. The chopped shrimps adds a nice flavor to the dish.
I love tofu and I hope you do, too.
This has to be one of my favorite tofu dish. Partnered with mellow radish and a little bit of chopped shrimp, I don’t need anything else on my table to finish out a bowl of rice if I have this.
With a good source of soy protein, calcium, and vitamins from the radish, you have quite a nutritious dish that screams to be Korean. This is slightly spicy but not overly so. Adjust the amount of chili flakes depending on the spiciness your tongue can handle.
How to make Braised Tofu and Radish
- Cut tofu into 1/2″ thick slices. Oil in the non-stick surfaced skillet over medium heat. Press each slice with a paper towel to absorb some water.
- Sear the tofu slices for 5 minutes on each side. You will get golden crusts like these.
- In a shallow pot or a skillet, spread onion and radish on the bottom and place tofu slices on top. Add shrimp pieces on top.
- Mix Korean soy sauce for soup, soy sauce, oyster sauce, sesame oil, pepper, and minced garlic. Add a little water and drizzle the sauce over tofu and radish. Cover with a lid and bring to boil, then simmer for 10-15 minutes.
Add some sliced green chili and continue to cook for another 2-3 minutes. When radishes are chopstick tender, then it is done. (Poke radish with a chopstick to test) The sauce tastes divine, so drizzle it over the tofu when you serve.
Korean Braised Tofu and RadishBraised tofu is a popular Korean tofu dish. The thick slice of tofu is simmered in a spicy chili sauce. The chopped shrimps adds a nice flavor to the dish
- 8 oz firm tofu, slice into 1/2-inch thick
- 1 tablespoon canola oil
- 8 oz radish, slice into 1/4-inch thick
- 1 small onion, sliced
- 3 oz shrimp, peeled and cut into chunks
- 1 tablespoon Korean soup soy sauce (gukganjang)
- 2 tablespoon soy sauce
- 1 tablespoon Korean chili flakes (gochugaru)
- 1 tablespoon oyster sauce
- 2 cloves garlic, chopped
- 4 tablespoon water
- 1 teaspoon sesame oil
- dashes black pepper
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
- Heat oil in the skillet over medium heat.
- Press each tofu slice with paper towel and add to the hot skillet. Sear for 5 minutes on each side until golden crust forms. Remove the tofu from the skillet.
- Add the radish and onion on the bottom of shallow pan or skillet and place tofu on top. Scatter the shrimps over.
- In a small mixing bowl combine the rest of the ingredients except the green chili. Drizzle the sauce over the tofu mixture in the pan. Cover with a lid and bring to a gentle boil, then simmer for 10-15 minutes over low heat.
- Add the green chili, if using, and simmer for another 2-3 minutes. When the radish is nice and tender, it is done.
- Drizzle the sauce over to tofu and radish when you serve. Serve warm with rice.
is the above referring to Korean radish
Yes, if you can find Korean radish, that would work the best,
korean dishes are all tasty..love to give it a try…
I made this yesterday and it turned out!! This might be my favorite so far. I did not add the Shrimp but it was still delicious! I added some roasted sesame seeds too.
Great, Serena. This is one of my favorite tofu dish, too!
Holly, thanks for the recipe. I made it today. And it turned out beautifully. It is spicy and flavourful. Perfect to work up my appetite in the sudden heat of London 🙂
Begonia, good to hear that you liked it. This is one my favorite tofu dish and it does wake up my appetite, too, every single time.
Please write an article about this:
Thank you. Tofu is incredible food and when you cook it right, it surely is enjoyable.
My son has given up red meat for Lent, so I'm currently cooking with lots of tofu and this looks like an incredible dish. I love tofu too and look forward to making this delicious sounding recipe. Your photos are beautiful!
Thanks Jeremy. I never thought of the colorfulness of Korean food. By saying that, you are right, Korean food is very colorful not only the dish itself but the culture of how we eat with so many side dishes on the table.
Thanks for your precious comment.
What an excellent recipe with wonderful images to boot. One thing I have noticed about Korean food during my many and varied travels, is the colorful presentation.
I am mindful of Chef Gordon Ramsay and the way he always insists on a proper presentation of a dish. Koreans seem to do this automatically because of the vegetables and care for their respective dishes.
Great job on this blog. I will be checking back here and again for other recipes.
really..nice blog and welcome to my blog
Mmmm…my husband and I would absolutely love this tofu dish! Mouthwatering!!!
Looks delicious! I like your addition of shrimp to the dish.
Yes, Erica. I bet you will like the flavor.
I love radishes in all sort of dishes. Radishes are quite versatile in Korean cuisines. We eat them as raw in salad or in kimchi, we use them in soups and stews, we pan-fry them as side dishes. It is one of those super vegetables.
Yum ! this looks great
ah, tofu and radish, two things i absolutely love. hope to make this sometime soon! 🙂
Gosh, that's a pretty dish! I like both tofu and radishes, and don't use either one enough (particularly radishes – why do I usually think of them only in salads?). I'd definitely use the chili! I love spicy. Thanks for another great recipe.