I love how Korean cooking balances simple ingredients to create deep, comforting flavors. This braised tofu recipe uses a modest sauce and everyday veggies to make a satisfying, homey meal. It’s easy to pull together even on busier nights.
The Story Behind This Recipe
Braised tofu is one of those dishes that feels humble but hearty. I first tried something like this at a small neighborhood spot where they served it with rice and a few banchan. The savory soy base and soft tofu soak up every drop of flavor.
When I make this at home, I usually grab whatever vegetables are in season—carrots, zucchini, or bell peppers—and thinly slice them to cook through quickly. The sauce is just soy sauce, a touch of sugar, garlic, and a little sesame oil at the end for aroma. It’s simple but satisfying.
What’s nice about it is how easy it is to customize. Leftover veggies or adding mushrooms work great here. Plus, cooking tofu this way gives it a nice change from frying or baking. It’s soft with a gentle umami bite, warming on cooler evenings.
I usually serve it right from the pan with fluffy steamed rice. It’s a quiet kind of meal that feels right on a relaxed night, no fuss, just good food coming together with minimal effort.
This dish also makes a good prep-ahead option since the flavors deepen if you let it rest a bit before serving. It’s a small comfort when busy days run long but you still want a warm, homemade dinner.
Cuisine: Korean
Course: Dinner
Servings: 3-4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 14 oz firm tofu, drained and cut into 1-inch cubes
- 1 small carrot, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- 1/2 cup vegetable broth or water
- 1 tablespoon vegetable oil
- 1 green onion, thinly sliced (optional)
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Step 1. Heat vegetable oil in a skillet over medium heat.
- Step 2. Add the tofu cubes and lightly brown on all sides, about 5 minutes.
- Step 3. Remove tofu and set aside.
- Step 4. In the same skillet, add the onion, carrot, and zucchini. Sauté until they begin to soften, about 5 minutes.
- Step 5. Add minced garlic and sauté for 1 minute until fragrant.
- Step 6. Return tofu to the skillet.
- Step 7. Pour in soy sauce, sugar, and vegetable broth. Stir gently to combine.
- Step 8. Cover and simmer on low heat for 8-10 minutes, allowing the tofu and vegetables to absorb the sauce.
- Step 9. Remove the lid, drizzle sesame oil over the top, and gently stir.
- Step 10. Garnish with green onion and toasted sesame seeds if using. Serve warm with steamed rice.
Tips for Success
- Press tofu for 15-30 minutes before cooking to remove excess moisture for firmer texture.
- Use a non-stick pan or well-seasoned skillet to prevent tofu from sticking while browning.
- Adjust soy sauce to taste, especially if you prefer a less salty dish.
- Add mushrooms like shiitake or button mushrooms for more depth and texture.
- This dish reheats well, making it a good choice for leftovers.
Variations & Substitutions
- Swap zucchini and carrots for seasonal vegetables like bell peppers, broccoli florets, or snap peas.
- Add a small spoonful of gochujang or chili flakes for a little heat.
- Use tempeh instead of tofu for a nuttier taste and firmer texture.
- Serve with quinoa or noodles instead of rice for a different base.
