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두부조림 (Braised Tofu)

This is the simplest version that I came up with. It’s enough to feed 5-6 adults as the main banchan.

ingredients

  • 2 packages of extra firm tofu
  • 5 cloves of garlic chopped
  • 3 green onions sliced ~1cm length
  • 4 cm knob of ginger chopped
  • 1/2 cup soy sauce
  • 2-3 tablespoon sesame oil
  • water

steps

  1. Cut the tofu into 1 in x 2 in x 2 in (2 cm x 5cm x 5cm) squares.
  2. (optional) Remove the water from tofu. You can put a paper towel/thin towel on a dish, layer the tofu slices above the paper towel/thin towel, and put another dish + heavy things on the top. Leave it for a few hours and pat the tofu dry with the paper towel/thin towel.
  3. (optional) If you dried the tofu, pan fry it. Heat some oil on a wide pan, and pay fry the tofu slices until it browns a little (you can brown it a tiny bit, but if you properly fry it, it will look like [this](https://www.maangchi.com/wp-content/uploads/2016/02/fried-tofu-590x370.jpg).
  4. Add the tofu to a wide pan. Dump the garlic/ginger/onion and soy sauce. Braise until the tofu is flavored (about 20 minutes), adding water if needed. If the sauce doesn’t fully cover the tofu, flip them occasionally.
  5. Drizzle some sesame oil at the end.

notes

  • If you do steps 2 and 3, you’ll end up with chewier, firmer tofu. If you don’t, it’s a lot softer and crumblier, which is often how I have it at home! It’s really easy to make if you skip the removing water/pan frying step, but it will be harder to serve because they’ll break easier.
  • You can obviously add more ginger/garlic if you want!
  • If you like it spicy, add a few tablespoons of Korean chili flakes and/or fresh spicy chilis. You can also replace the soy sauce with Korean chili paste (depends on your tolerance/taste. When it’s spicy enough, add soy sauce to taste, and water to braise).
  • While braising, add a couple 5 cm squares of dried kelp (dashima in Korean or kombu in Japanese) to add extra umami.
  • For non vegetarian version and even extra umami, add a couple some dried small fish (sardine is usually the common option in Korea) while braising.