Description

Ingredients

• Tofu
• 🧈 600 g firm tofu, pressed 10 min (21 oz)
• 🌾 30 g cornstarch, for dusting (¼ cup / 1.1 oz)
• 🫒 30 ml neutral oil (2 tbsp / 1 fl oz)
• Braise and sauce
• 🍄 250 g shiitake or cremini mushrooms, sliced (2½ cups / 8.8 oz)
• 🧅 80 g scallions, sliced (½ cup / 2.8 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, grated (1 tbsp / 0.35 oz)
• 🥣 75 ml soy sauce (5 tbsp / 2½ fl oz)
• 🍯 30 ml maple syrup or brown sugar syrup (2 tbsp / 1 fl oz)
• 🍶 30 ml rice vinegar (2 tbsp / 1 fl oz)
• 💧 180 ml water (¾ cup / 6 fl oz)
• 🌶️ 4 g gochugaru, optional (2 tsp / 0.14 oz)
• 🌿 2 g black pepper (½ tsp / 0.07 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• Finish
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🥒 150 g cucumber ribbons, optional (1 cup / 5.3 oz)

Preparation

• 1 Press and portion
  Wrap tofu in paper towels, press 10 min, then cut into 2 cm slabs. Pat very dry.
• 2 Crisp the surface
  Dust tofu lightly with cornstarch. Heat a 28 cm (11 in) nonstick or cast iron pan over medium high. Add oil, then sear tofu 2–3 min per side until golden and crisp. Transfer to a plate.
• 3 Build the aromatics
  Lower heat to medium. Add mushrooms and cook 4 min until they release moisture and start browning. Add garlic and ginger, cook 30 sec.
• 4 Make the braise
  Whisk soy sauce, maple syrup, rice vinegar, water, optional gochugaru, and black pepper. Pour into the pan and bring to a steady simmer.
• 5 Braise and glaze
  Slide tofu back in. Simmer uncovered 8–10 min, flipping once, until the sauce reduces into a glossy glaze that coats the tofu.
• 6 Finish correctly
  Turn off heat. Drizzle sesame oil, then sprinkle sesame seeds and scallions. Serve immediately.

Total Time

⏱️ Prep: 12 min
🔥 Cook/Bake: 18 min
🛋️ Rest: 0 min
⏰ Total: 30 min

Nutritional Value

Advice

Status

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