Braised tofu.

Ok, so this is yet another recipe my mom picked up from her Korean cooking class (hey what can I say – they’re good!). But let me tell you, this by far is my most favorite recipe out of all the ones she learned. It’s savory, salty sweet, oniony, garlicky, gingery, and not so spicy. It is topped with basically raw garlic, ginger, and scallion – but don’t worry. Their flavors marry so well together and with the braised tofu that somehow the garlic tastes less breath damaging, the ginger less biting, and the scallion less like…well…a scallion. Many times I even end up just eating the garlic ginger scallion topping by itself because it’s so lip-smacking tasty!

On the serving plate, it’s the perfect combo of juicy tofu, soy sauce, and sweet thinly sliced garlic, ginger, scallion, and red pepper. Not only is this my favorite Korean dish from the cooking class, it’s also the most appetizing. As they say, we eat with our eyes first. And as soon as you see this dish, your eyes will be stuffing themselves silly! Before I say any more that might possibly bore you out of trying this – here’s the recipe:

Braised Tofu

1 pack firm tofu
2 Tbsp starch
1 tsp salt
2 Tbsp vegetable oil
¼ oz peeled ginger
¼ oz peeled garlic
¼ oz scallion
¼ oz cleaned red pepper
3 Tbsp soy sauce
1 Tbsp cooking wine
1 Tbsp sugar
1 Tbsp rice wine

Cut tofu in half (not lengthwise) and then into ½ inch thick square slices. Pat tofu dry with paper towel. Sprinkle salt over one side. Coat all sides in starch and shake off the excess. Heat oil in a skillet and add tofu. Cook on both sides until golden brown. Turn off the stove. Julienne ginger, garlic, scallion, and red pepper. Mix soy sauce, cooking wine, sugar, and rice wine – this is for the sauce. Sprinkle the julienne ginger, garlic, scallion, and red pepper evenly over the tofu in the pan and pour in the sauce. Cook the tofu in the skillet over medium heat for 2 minutes. And enjoy!