Description

Ingredients

• Tofu and veg soy Original: Tofu and veg
• 🧊 500 g firm tofu, pressed 10 min (1.1 lb) soy Original: 🧊 500 g firm tofu, pressed 10 min (1.1 lb)
• 🍄 200 g shiitake or oyster mushrooms, sliced (2 cups / 7 oz) seafood Original: 🍄 200 g shiitake or oyster mushrooms, sliced (2 cups / 7 oz)
• 🥕 200 g Korean radish or daikon, thin half moons (2 cups / 7 oz) Original: 🥕 200 g Korean radish or daikon, thin half moons (2 cups / 7 oz)
• 🧅 120 g scallions, cut into 4 cm pieces (1 cup / 4.2 oz) Original: 🧅 120 g scallions, cut into 4 cm pieces (1 cup / 4.2 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, minced (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, minced (1 tbsp / 0.35 oz)
• 🛢️ 30 ml neutral oil (2 tbsp / 1 fl oz) Original: 🛢️ 30 ml neutral oil (2 tbsp / 1 fl oz)
• Braise sauce
• 🥣 75 ml soy sauce (5 tbsp / 2.5 fl oz) glutensoy Original: 🥣 75 ml soy sauce (5 tbsp / 2.5 fl oz)
• 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz) Original: 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz)
• 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🌶️ 8 g gochugaru (1 tbsp / 0.28 oz) Original: 🌶️ 8 g gochugaru (1 tbsp / 0.28 oz)
• 🌶️ 20 g gochujang (1 tbsp / 0.7 oz) Original: 🌶️ 20 g gochujang (1 tbsp / 0.7 oz)
• 💧 180 ml water or light veg stock (3/4 cup / 6 fl oz) Original: 💧 180 ml water or light veg stock (3/4 cup / 6 fl oz)
• Finish Original: Finish
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame Original: ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)

Preparation

• Prep the tofu Press tofu for 10 min, slice into 2 cm slabs, then pat very dry so it browns instead of steaming. 🧻
• Sear until golden Heat a 28 cm (11 in) nonstick skillet over medium high, add oil, then sear tofu 3 min per side until deeply golden, transfer to a plate. 🔥
• Build the base In the same pan add radish and mushrooms, cook 5 min until the radish turns slightly translucent and the mushrooms pick up color. 🍄
• Add aromatics Add garlic and ginger and stir 30 sec until fragrant, keeping the heat steady so nothing scorches. 🧄
• Mix the braise Whisk soy sauce, honey, vinegar, gochugaru, gochujang, and water, then pour into the pan and bring to a gentle simmer. 🥣
• Braise gently Nest tofu back in, spoon sauce over, cover, and braise 8 min on medium low, bubbling softly, not boiling hard. ⏳
• Gloss the sauce Uncover, add scallions, and simmer 3–4 min until the sauce turns glossy and coats the back of a spoon. 🧅
• Finish and rest Turn off heat, drizzle sesame oil, sprinkle sesame seeds, rest 2 min, then plate with extra glaze spooned on top. ⚫

Total Time

Nutritional Value

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