Korean braised Tofu Recipe - Vegan Vegetarian

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 slices.

Heat oil in a pan over medium heat until shimmering.

Add the tofu slices 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 chopped garlic and sauté until fragrant, about 1 minute.

Add chopped onions, scallions, and carrots, cooking for 3-4 minutes until softened.

Stir in soy sauce, water, sugar, and gochugaru, 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 roasted sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens