Simmered tofu (두부조림) is tofu braised in a soy sauce based sauce. It’s one of my favorite Korean banchan (side dish). Simmered tofu is a healthy dish packed with protein and I think it’s even great for vegetarians or vegans. This recipe contains red chili powder, but the actual dish is not very spicy. When you make this dish, be sure to use FIRM tofu or the dish will turn out crumbly. I like to make a lot and store it in a container in the refrigerator. That way, I can eat a little whenever I want. Simmered tofu tastes great hot or cold and goes well with rice and other banchan. It’s great for bentos too!
This recipe makes about 5 servings
- 1 package firm tofu (18oz, 510g)
- 1/2 cup water
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon minced garlic
- 1 teaspoon red chili powder
- 2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon roasted sesame seeds
- 1 green onion chopped
- 1 to 2 tablespoon oil (to fry)
- In a small bowl, mix the ingredients for the sauce. Put aside. Rinse the block of tofu in water then cut in half. Then cut each half into slices about 1/3 of an inch thick. Remove excess water from each tofu slice with a paper towel.
- Heat a pan and add oil. Cook each side for about 2 minutes or until each side is lightly golden brown.
- When each side is cooked, spoon the sauce over the tofu and boil down the liquid for about 3 minutes or until the liquid is almost gone. You can serve this dish hot or cold with other side dishes and rice.