Dubu Jorim Spicy Braised Tofu

Drain and press the tofu block thoroughly to remove excess water. Slice the tofu into 1/2-inch thick rectangles. Heat vegetable oil in a non-stick pan over medium-high heat. Pan-fry the tofu slices until golden brown and slightly crispy on both sides, about 3-4 minutes per side. Remove from pan and set aside on a plate lined with paper towels.

In a medium bowl, combine soy sauce, gochugaru, minced garlic, 1 tablespoon of chopped green onions, sesame oil, sugar or corn syrup, and water or vegetable broth. Whisk well until all ingredients are thoroughly combined and the sugar is dissolved. If using mirin, add it to the sauce mixture now.

In a shallow pan or a wide pot, arrange the pan-fried tofu slices in a single layer. If using, scatter the sliced onion around the tofu. Pour the prepared braising sauce evenly over the tofu slices, ensuring they are mostly submerged in the sauce.

Bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low, cover the pan, and let it braise for 15-20 minutes. This allows the tofu to absorb the rich flavors of the sauce.

After braising, remove the lid and increase the heat slightly to medium. Continue to simmer for another 5-10 minutes, basting the tofu occasionally with the sauce, until the sauce has thickened to your desired consistency. Be careful not to let it dry out completely.

Once the sauce has reduced and coated the tofu beautifully, remove the pan from the heat. Garnish generously with the remaining chopped green onions and a sprinkle of toasted sesame seeds. Serve hot with a bowl of freshly steamed rice and other Korean side dishes.