Tofu – the one food people either love or hate.
Yes, I agree tofu is bland on it’s own. But once marinated and cooked properly, this bland tofu can transform into something flavorful with amazing textures!
The most important step when cooking tofu is to remove any excess moisture. Majority of people press and drain the tofu by placing a heavy object on it but I recommend freezing the tofu and thawing it in boiling water.
This might sound counterintuitive but the tofu becomes firmer and porous.
A firmer texture helps the tofu keep it’s shape when cooking, allowing the outside to get crunchy and crisp.
A porous texture helps the tofu fully soak up the flavors of the marinade compared to pressed and drained tofu.
That is why I recommend adjusting the amount of spice and sauce when cooking with frozen and thawed tofu!
I adapted the frozen and thaw technique to the popular Korean tofu dish, Dubu Buchim, (두부 부침), which means braised tofu. Braising involves lightly pan frying the tofu and then simmering it in a stew. But because the tofu is so firm after thawing it, I skip pan frying it and go straight into simmering it in a spicy, garlic sauce. There really is no difference in taste nor texture. The only real difference is probably the amount of calories saved!
Try this easy technique with this spicy and savory marinade! Serve with a bowl of warm rice and enjoy!
Love Korean food? Check out my other Korean recipes here!
quick notes
- There are two types of gochugaru (고추가루): finely milled and course flakes. Either one would work for this dish.
- Make sure to purchase firm or extra firm tofu and not soft or silken tofu.
- As mentioned above, freezing your tofu and thawing it will result in a firmer and porous structure.
- When tofu is frozen, the color will slightly change to a yellowish color. Tofu will become white again when thawed.
BRAISED TOFU (DUBU BUCHIM)
Tofu
- 1 16 oz firm tofu
Place tofu in a container and freeze tofu overnight. If in a rush, freeze for at least 5 hours.
In a pot, add frozen tofu and enough water to fully cover the tofu. Boil for 10 minutes or until a fork can easily pierce through the tofu.
Remove excess water and slice tofu lengthwise into long strip pieces.
Marinade
- 1 cup water
- 3 tbsp soy sauce
- 1-2 tbsp gochugaru
- ½ tbsp coconut sugar
- 1 tbsp sesame seeds
While the tofu is boiling, mix marinade together and set aside.
Vegetables
- ½ white onion, sliced lengthwise
- 1 small red chili, chopped
- 1 stalk green onion, chopped
- 1 garlic, minced
In a pot, add vegetables and sliced tofu with the marinade and bring to a boil. The reduce heat to medium for 20 minutes, or until liquid has dissolved.
Serve with a side of rice and enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
Bertille
Hello,
I’m really interesting by your recipe, but I have a question. Do you drain your tofu before putting it in the freezer? Or do you let the tofu in its water? Thank you very much! 🙂
Connie Lee
Hi Bertille! I don’t drain my tofu – I transfer the tofu to another container (without the water) and pop it in the freezer! I hope this helps – let me know how it goes or if you have any more questions! 🙂