Dubu Jorim Spicy Braised Tofu

Drain the tofu block thoroughly. Wrap it in several layers of paper towels or a clean kitchen towel and place a heavy object on top for at least 15-20 minutes to press out excess water. This step is crucial for firm tofu that holds its shape and absorbs flavor. Cut the pressed tofu into 1/2-inch thick slices.

Heat 2 tablespoons of vegetable oil in a large non-stick pan 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 fried tofu from the pan and set aside.

In a mixing bowl, combine the soy sauce, gochujang, gochugaru, minced garlic, sesame oil, sugar, and water or vegetable broth. Whisk everything together until the sauce is well combined and smooth. Stir in half of the chopped green onions.

In the same pan (no need to clean), or a clean pot if preferred, arrange the fried tofu slices in a single layer. Pour the prepared braising sauce evenly over the tofu. Bring the sauce to a gentle boil, then reduce the heat to medium-low.

Cover the pan and let the tofu simmer in the sauce for 15-20 minutes, or until the sauce has thickened and the tofu has absorbed most of the flavor. Periodically spoon the sauce over the tofu to ensure even coating and absorption.

Once the sauce has reduced and coated the tofu beautifully, remove the pan from the heat. Garnish generously with the remaining chopped green onions and a sprinkle of sesame seeds. Serve immediately with a bowl of hot steamed rice.