Dubu Jorim Spicy Braised Tofu

Carefully slice the tofu block into 1/2-inch thick pieces. Place the tofu slices between several layers of paper towels or a clean kitchen towel. Place a heavy object on top, such as a cast-iron skillet or cutting board with cans, and press for at least 20-30 minutes to remove excess water. This step is crucial for firm tofu.

Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium-high heat. Once hot, add the pressed 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 fried tofu from the pan and set aside on a plate lined with paper towels to drain excess oil.

In a medium bowl, combine the soy sauce, gochujang, gochugaru, minced garlic, finely chopped green onion (from one stalk), sesame oil, sugar or corn syrup, and water or vegetable broth. Whisk all the ingredients together until well combined and the sugar is dissolved, creating a smooth, vibrant sauce.

Arrange the pan-fried tofu slices in a single layer in a clean, shallow pan or the same skillet used for frying (wiped clean if necessary). Pour the prepared spicy braising sauce evenly over the tofu. Ensure all tofu pieces are coated.

Bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pan, and let the tofu braise for 15-20 minutes. Periodically spoon the sauce over the tofu to ensure even coating and flavor absorption. The sauce will thicken slightly as it reduces.

Once the tofu has absorbed the flavors and the sauce has thickened to your desired consistency, remove from heat. Garnish generously with the remaining sliced green onions and toasted sesame seeds. Serve immediately with warm rice and other Korean banchan side dishes.