Dubu Jorim Spicy Braised Tofu

Drain the tofu and press out excess water using paper towels or a tofu press for at least 15-20 minutes. Slice the pressed tofu into 1/2-inch thick rectangles. This step helps the tofu absorb flavors better and gives it a firmer texture.

In a medium bowl, combine the soy sauce, gochugaru, minced garlic, sesame oil, and sugar. Whisk well until the sugar is dissolved and all ingredients are thoroughly mixed. Set aside.

Heat the neutral cooking 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. Fry for 3-4 minutes per side, or until golden brown and slightly crispy. Remove the tofu from the pan and set aside on a plate lined with paper towels to drain any excess oil.

Carefully return the fried tofu slices to the same skillet in a single layer. Pour the prepared braising sauce evenly over the tofu. Add the water or vegetable broth to the skillet.

Bring the sauce to a gentle boil, then reduce the heat to medium-low. Let the tofu simmer, uncovered, for about 10-15 minutes, or until the sauce has thickened and reduced, coating the tofu nicely. Gently flip the tofu slices halfway through simmering to ensure even coating.

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