DOOBOO JORIM (BRAISED TOFU)

Dooboo Jorim (Braised Tofu) image

Provided by Joanne Lee Molinaro

Number Of Ingredients 21

½ cup soy sauce
1 Tbsp. gochugaru
2 cloves garlic, minced
1 scallion, chopped
2 Tbsp. finely diced red onion
½ shishito pepper or jalapeño, sliced
½ Fresno pepper, sliced
1 Tbsp. brown rice syrup or maple syrup
1½ tsp. rice vinegar
1½ tsp. mirin
½ tsp. freshly ground black pepper
¼ tsp. ground turmeric
1 (16-ounce) block medium-firm tofu
1 Tbsp. extra-virgin olive oil
3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving
½ cup vegetable broth
1 onion, julienned
1 carrot, finely diced
3 large or 4 small to medium mushrooms, thinly sliced
2 scallions, chopped
1 Tbsp. toasted sesame seeds

Steps:

In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.
Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).
In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.
Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.