S​picy Soy Tofu: Makes tofu delicious

Ingredients

• 14-oz firm or extra firm tofu
• 3​ tbsp. soy sauce
• 3​ tbsp. mirin
• 1​ tsp. toasted sesame oil
• 1​ tsp. gochugaru or other red chili flakes
• 1​ scallion/green onion
• 2​ tbsp. neutral oil
• Kosher salt
• 1​ tsp finely chopped ginger
• 1​ garlic clove, finely chopped
• T​oasted sesame seeds or furikake (for garnish)
• Cooked rice for serving
• G​reens of choice: bok choy, komatsuna, broccolini, etc.

Instructions

P​rep Tofu

1. Wrap tofu blocks in a paper towel or kitchen towel and place on a rimmed surface. Press the liquid out of the tofu by placing a heavy object on it and let it sit for 10min.
2. S​lice block in half lengthwise and then cut crosswise to create 12 squares.

P​rep Braising liquid

1. W​hisk soy sauce, mirin, sesame oil, chili flakes, and 3 tbsp. water in a small bowl.

P​rep Scallions and Komatsuna

1. Thinly s​lice dark green portion of scallions and set aside for garnish. Thinly slice the pale green and white parts.
2. Chop komatsuna or other green into 2 inches long pieces.

C​ooking

1. H​eat 1tbsp. neutral oil in a nonstick pan over medium-high and add tofu squares in one even layer. Cook for 5 minutes, then turn and cook the other side for 5 minutes or until golden brown.
2. Transfer tofu to plate.
3. H​eat the other 1 tbsp. of oil in the same pan over medium heat. Add the pale green and white scallions, ginger, and garlic and stir for 30 seconds or until fragrant.
4. A​dd your komatsuna and cook for 30 seconds.
5. Then add the tofu back to the pan and pour in the braising liquid and bring to a simmer. Reduce heat to medium-low and cook, flipping the tofu occasionally and spooning the sauce on top. Cook for about 4 mins or until reduced by half.
6. P​lace tofu and greens over rice and spoon sauce on top. Sprinkle with sesame seeds and dark green scallion tops.

Recipe Notes

Y​ou can braise your green vegetable along with the tofu or cook it separately and serve on the side.

Recipe by

C​hristina Chaey