Dubu Jorim Spicy Braised Tofu

Press the block of firm or extra-firm tofu for at least 30 minutes to remove excess water. Slice the pressed tofu into 1/2-inch thick rectangles. Pat them very dry with paper towels.

Heat vegetable oil in a large non-stick pan or skillet over medium-high heat. Carefully place the tofu slices in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove the fried tofu and set aside on a plate lined with paper towels to drain excess oil.

In a small bowl, combine soy sauce, gochugaru, sugar, sesame oil, mirin, minced garlic, grated ginger, and 1/2 cup of water or vegetable broth. Stir well until the sugar dissolves and the sauce is thoroughly mixed.

In the same pan (no need to clean), add a little more oil if necessary. Sauté the white and light green parts of the chopped green onions for 1-2 minutes until fragrant.

Return the fried tofu slices to the pan, arranging them in a single layer. Pour the prepared braising sauce evenly over the tofu. Add the remaining 1/2 cup of water or vegetable broth to the pan. Bring the sauce to a gentle simmer.

Reduce the heat to medium-low, cover the pan, and let the tofu braise for 15-20 minutes, or until the sauce has thickened and been absorbed by the tofu. Gently flip the tofu halfway through cooking to ensure even coating.

Once the sauce has reduced to your desired consistency, remove the pan from heat. Garnish generously with the remaining chopped green onions and toasted sesame seeds. Serve immediately with warm rice and other Korean side dishes.