Gochujang-Butter Braised Tofu
I want to say that I’m posting this tofu recipe as a reprieve from all of the holiday season indulgences–I’m looking at you, latkes–but in actuality, this is a pretty rich dish, as far as tofu is concerned. Rich and delicious, I might add. Gochujang-Butter Braised Tofu is from the March 2024 issue of Bon Appetit, and I’m not sure why it took me this long to find it. The sauce is a umami flavor bomb and comes together super quickly. I served it over seasoned Japanese sticky rice with this Chinese Cabbage on the side.
If you are serving more than three people, I would double the recipe. Worst case scenario is that you end up with leftovers. Enjoy!
Gochujang-Butter Braised Tofu
Ingredients
- 3 Tbs gochujang (Korean hot pepper paste)
- 2 Tbls soy sauce
- 1 Tbls chicken or vegetable boullion paste ie: Better Than Boullion
- 1 Tbls sugar
- 2 tsp fish sauce
- 1 14-oz block firm tofu drained
- 1 small white or yellow onion cut into ½"-thick wedges
- 4 cloves garlic coarsely chopped
- 4 Tbs unsalted butter, cut into pieces divided
- 1 tsp toasted sesame oil
- seasoned toasted seaweed snacks optional
- cooked rice for serving (I used sushi rice)
Instructions
- Whisk 3 Tbls gochujang, 2 Tbls soy sauce, 1 Tbls chicken or vegetable bouillon paste, 1 Tbls sugar, 2 tsp fish sauce, and 1 cup water in a medium high-sided skillet to combine.
- Slice one 14-oz. block firm tofu, drained, in half lengthwise, then cut crosswise into 6 sections to create 12 squares. Arrange in the sauce pan in a single layer (you can shingle slightly if needed). Scatter onion, cut into ½"-thick wedges, garlic, and 1 Tbls unsalted butter, cut into pieces, on top. Set pan over high heat and bring to a boil. Cook, spooning sauce over tofu occasionally, until sauce is reduced by about a third, 5–7 minutes.
- Remove pan from heat. Add toasted sesame oil and remaining 3 Tbls unsalted butter, cut into pieces. Stir gently and swirl the pan until the butter is melted and incorporated into the sauce.
- Crush seasoned toasted seaweed snacks into large shards and scatter over tofu. Serve with cooked rice alongside.
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