Dubu Jorim Spicy Braised Tofu

Gently press the tofu block for at least 30 minutes to remove excess water. This helps the tofu absorb the sauce better and prevents crumbling. Slice the pressed tofu into 1/2-inch thick rectangles.

In a medium bowl, combine the soy sauce, gochugaru, minced garlic, 1 chopped green onion stalk, sesame oil, and sugar or corn syrup. Whisk until all ingredients are well combined and the sugar is dissolved. Set aside.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Carefully place the tofu slices in a single layer, ensuring not to overcrowd the pan. Pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove the tofu from the skillet and set aside on a plate.

Pour the prepared braising sauce into the same skillet. Add 1 cup of water or vegetable broth and bring the mixture to a gentle simmer over medium heat, stirring occasionally. Ensure the sauce is evenly heated.

Carefully return the pan-fried tofu slices to the skillet, arranging them in a single layer within the simmering sauce. Spoon some of the sauce over each tofu piece. Reduce the heat to medium-low, cover the skillet, and let it braise for 10-15 minutes, or until the tofu has absorbed the sauce and it has thickened slightly.

Remove the skillet from the heat. Garnish generously with the remaining sliced green onions and toasted sesame seeds. Serve immediately as a banchan (side dish) with warm rice or as a light main course.