Gochujang and Soy-Simmered Tofu

• 份量: 4 servings
• 总时间: 45 minutes

配料

14 ounce container firm OR extra-firm tofu, drained and cut crosswise into ½-inch slices

3 tablespoons soy sauce

2 tablespoons gochujang

2 teaspoons white sugar

1 tablespoon neutral oil

1 teaspoons finely grated fresh ginger OR 2 medium garlic cloves, minced OR both1 bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately

步骤

Cut the tofu in half lengthwise, then cut each half crosswise into ½-inch-thick slices. Stack 2 or 3 pieces, then cut into quarters diagonally, creating triangles. Line a rimmed baking sheet with a double layer of paper towels. Arrange the tofu in a single layer and cover with paper towels. Top with another baking sheet, then place cans or jars on top to weigh it down. Let stand 15 minutes. Meanwhile, in a small bowl, whisk together the soy sauce, gochujang, sugar and ½ cup water; set aside.

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Remove the tofu from the baking sheet and add the slices to the skillet in a single layer; cook, without moving, until browned, 2 to 3 minutes. Using a spatula, carefully flip the tofu and cook until well browned on the second sides, about 2 minutes.

Gently push the tofu to one side of the skillet. Add the ginger and scallion whites to the clearing and cook, stirring, until fragrant, about 30 seconds. Pour the soy sauce mixture over the tofu, then stir everything together and evenly distribute the tofu. Bring to a simmer over medium-high and cook, occasionally shaking the pan, until the sauce thickens and clings to the tofu, about 3 minutes. Off heat, stir in the scallion greens.

Optional garnish: Toasted sesame seeds OR toasted sesame oil