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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.