Spicy Braised Tofu

Ingredients

2 SERVINGS

1 14-oz. block firm or extra-firm tofu, drained

3Tbsp. soy sauce

3Tbsp. mirin (sweet Japanese rice wine)

1tsp. toasted sesame oil

¾tsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes

1scallion

2Tbsp. grapeseed or vegetable oil, divided, plus more for drizzlingKosher salt

1small garlic clove, finely chopped

1tsp. finely chopped peeled gingerToasted sesame seeds and cooked rice (for serving)

Preparation

Step 1

Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.

Step 2

Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.

Step 3

Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).

Step 4

Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.

Step 5

Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.

Step 6

Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.

ORIGINAL RECIPE