Spicy Braised Tofu (Dubu Jorim)
Spicy braised tofu that's packed with flavors!
15 to 16 ounces
2 to 3
mushroom caps - optional
small green or red chili pepper - optional
Korean red chili pepper flakes (use less for a milder dish)
Korean red chili pepper paste
liquid from salted shrimp
or use 1 more tablespoon soy sauce
corn syrup or Korean oligodang
or 1/2 tablespoon sugar
or dashima broth - see note
or sesame oil
ground perilla seeds or sesame seeds
use more to taste
Cut the tofu into 1/2-inch thick slices. You can further cut the slices in half crosswise if you like smaller slices. Slice the onion, scallion, and the optional mushrooms and chili pepper.
Combine all of the braising liquid except the perilla oil (or sesame oil).
Spread the onion slices at the bottom of a small pot. Arrange the tofu on top, and then pour the braising liquid over. Bring it to a boil, and then reduce the heat to medium. Cook for about 5 minutes.
Add the remaining vegetables, and drizzle the perilla oil (or sesame oil) over. Continue to boil for 5 more minutes. Sprinkle with the perilla or sesame seeds.
You can make dashima broth by boiling a small (2-inch) piece of dried kelp in 1-1/4 cup water for 5 minutes.