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
Ingredients
- 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
Instructions
- 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.