Dubu Jorim (Korean Braised Tofu)

Instructions

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1. 1 Remove tofu from the container and slice into 1/2-inch thick slices. Place the slices in a single layer on a plate or pan lined with paper towels. Place another layer of paper towels on top and press lightly to remove excess liquid. Replace the damp paper towels with dry ones and set aside while you prepare the sauce.
2. 2 In a small bowl, combine the soy sauce, water, sesame oil, garlic, gochugaru, sugar, and half of the sliced scallions. Set aside.
3. 3 Place the rice flour in a shallow plate or bowl. Preheat a medium to large skillet over medium-high heat. When the pan is heated, add enough canola oil to coat the bottom. Lightly dredge each piece of tofu on all sides in the rice flour. Shake off the excess. Place the sliced tofu in the pan and sear until lightly golden brown, about 2 to 3 minutes. Gently flip each piece over and sear on the other side for another 2 to 3 minutes.
4. 4 Reduce the heat to medium-low. Pour the sauce over the seared tofu. Carefully lift the sides of each piece of tofu to allow the sauce to go underneath. Simmer for 2 to 3 minutes. Gently flip each piece over and simmer until the sauce starts to bubble and thicken and the tofu is coated in the sauce, another 2 to 3 minutes. If at any time you feel you need more liquid, add 1 or 2 tablespoons of water to the pan.
5. 5 Remove from the heat. Arrange the braised tofu on a plate and pour any remaining sauce in the pot over the tofu. Top with the remaining sliced scallions and more sesame seeds. Store any leftovers in an airtight container for 3 to 4 days. Love the recipe? Leave us stars below!