Dubu Jorim Spicy Braised Tofu

Drain the block of extra-firm tofu and press it for at least 30 minutes to remove excess water. This helps the tofu absorb flavor and maintain its texture. Once pressed, slice the tofu into 1/2-inch thick rectangles.

In a medium bowl, combine the soy sauce, gochugaru, minced garlic, sesame oil, and sugar or corn syrup. Add about half of the sliced green onions to the sauce mixture. Stir well until all ingredients are thoroughly combined and the sugar is dissolved. Set aside.

Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium-high heat. Carefully place the sliced tofu pieces in a single layer in the hot skillet. Fry for 3-4 minutes on each side until golden brown and slightly crispy. Remove the tofu from the skillet and set aside on a plate.

In the same skillet (no need to clean), pour in the prepared braising sauce. Add 1 cup of water or vegetable broth and bring the mixture to a gentle simmer. Carefully arrange the pan-fried tofu slices back into the skillet, ensuring they are mostly submerged in the sauce. You can stack them slightly if needed.

Reduce the heat to medium-low, cover the skillet, and let the tofu braise for 15-20 minutes. Periodically, gently spoon the sauce over the tofu to ensure even flavor absorption. The sauce will thicken slightly as it reduces. Continue cooking until the tofu has absorbed much of the sauce and is tender.

Once the tofu is fully braised and the sauce has reached your desired consistency, remove the skillet from heat. Garnish generously with the remaining fresh green onions and a sprinkle of toasted sesame seeds. Serve immediately with a bowl of warm steamed rice and other Korean side dishes.