This Korean braised tofu, called Dubu Jorim, is easy to make and flavorful. Pan-sear tofu slices, then braise them in a savory, spicy soy sauce with gochugaru. Serve with rice or noodles.
To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.
Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.
Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.
Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.
Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.
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Notes
To make anchovy stock:Put 5-6 large dried anchovies and a piece of dried sea kelp in a pot with 2 cups of water. Bring to boil and simmer over low heat for 4-5 minutes. Discard the anchovies and sea kelp and reserve the stock.Vegetarian adaptation: Use water, instead of anchovy stock, in the sauce.