Braised Chilli Tofu

2 blocks firm tofu, sliced into ½ cm thick squares
3–4 tablespoons vegetable oil
2 spring onions, finely sliced
3 garlic cloves, finely chopped
Steamed rice, to serve

Sauce
1½ tablespoons Korean chilli powder (gochugaru)
2 tablespoons light soy sauce
1 tablespoon brown sugar
Pinch salt
200ml vegetable stock

PREPARATION

COOKING

1. Slice the firm tofu into ½ cm thick squares. Heat enough oil to cover the base of a frying pan over medium heat. Pan-fry the tofu in batches for 2–3 minutes on each side until golden brown. Remove carefully and set aside.
2. In the same pan, keep the residual oil and add the chopped garlic and spring onions. Fry gently over medium heat until fragrant and lightly golden.
3. Place the gochugaru into a heatproof bowl. Carefully spoon a little of the hot oil from the pan over the chilli powder to bloom it into a loose paste.
4. Stir in the light soy sauce, brown sugar and a pinch of salt. Mix well, then pour the mixture into the pan with the garlic and spring onions.
5. Immediately add the vegetable stock and bring to a vigorous boil.
6. Once boiling, gently place the fried tofu slices into the sauce. Cover with a lid and simmer for 5–10 minutes.
7. Remove the lid and continue to simmer uncovered for a further 5–10 minutes until the sauce reduces slightly and the tofu has absorbed the flavour.
8. Serve hot with steamed rice, spooning plenty of the braising sauce over the top.

School of Wok Tips

• Always use firm tofu for braising – silken tofu will break apart.
• Pan-frying first seals in moisture and prevents the tofu from becoming watery.
• Blooming chilli powder with hot oil deepens colour and flavour instantly.
• Braise covered first to infuse flavour, then uncovered to concentrate the sauce.

FAQs

Can I use silken tofu instead?
Silken tofu is too delicate for this dish and will likely break apart during braising. Firm tofu works best.

What is gochugaru?
Gochugaru is Korean chilli powder. It has a mellow heat and vibrant red colour, different from standard chilli powder.

Can I make this spicier?
Yes. Add extra gochugaru or a spoon of gochujang for deeper heat and complexity.