How to make Korean braised tofu Without Korean Pepper flakes

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative, while cottage cheese is more affordable and creamy.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms are similar in flavor, while button mushrooms are more widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola oil is less expensive.

carrot

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini adds moisture and nutrients, while cabbage is often cheaper and adds crunch.

Press the tofu to remove excess moisture for about 15 minutes.

Cut the pressed tofu into bite-sized cubes.

Heat vegetable oil in a pan over medium heat until shimmering.

Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.

Remove the tofu from the pan and set aside.

In the same pan, add minced garlic and ginger, sautéing until fragrant, about 1 minute.

Add sliced shiitake mushrooms and diced carrot, cooking for 3-4 minutes until softened.

Stir in soy sauce, water, sugar, and red pepper flakes, bringing to a simmer.

Return the browned tofu to the pan, coating it in the sauce.

Cover and let braise for 10-15 minutes, allowing flavors to meld.

Uncover and cook for an additional 5 minutes to thicken the sauce.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Spice Level:

Allergens