Spicy Braised Tofu Recipes

SPICY BRAISED TOFU

Steps:

• 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.
• Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
• 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).
• 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.
• 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.
• Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.

ULTIMATE BRAISED TOFU

Steps:

• Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
• In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
• Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
• Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
• In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
• Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
• Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
• Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.

BREADED, FRIED, SOFTLY SPICED TOFU

Steps:

• Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
• In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
• Warm oil in a large skillet over medium-high heat.
• Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

DOOBOO JORIM (BRAISED TOFU)

Steps:

• In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.
• Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).
• In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
• Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.
• Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.