Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of vegetable oil
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1/4 cup of soy sauce
- 1/4 cup of rice wine
- 2 tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of water
- 2 green onions, thinly sliced
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Drain the tofu and cut it into 1-inch cubes.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the onion, garlic, and ginger to the skillet and sauté for 2-3 minutes until fragrant.
4. Add the tofu to the skillet and cook for 5-7 minutes until lightly browned on all sides.
5. In a small bowl, whisk together the soy sauce, rice wine, brown sugar, sesame oil, black pepper, red pepper flakes, and water.
6. Pour the sauce over the tofu and bring it to a boil.
7. Reduce the heat to low, cover the skillet with a lid, and simmer for 15-20 minutes until the tofu is tender and the sauce has thickened.
8. Garnish with green onions and sesame seeds before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 11g
- Protein: 12g
- Sodium: 920mg
- Sugar: 7g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with any nut oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add vegetables such as bell peppers, mushrooms, or carrots to the skillet for a more colorful dish.
- Use chicken or beef instead of tofu for a meatier version of the dish.
- Add a tablespoon of cornstarch to the sauce for a thicker consistency.
Tips and tricks:
- Use a non-stick skillet to prevent the tofu from sticking to the bottom.
- Press the tofu between paper towels to remove excess moisture before cooking.
- Add more water if the sauce becomes too thick during cooking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the braised tofu over a bed of rice or noodles.
- Garnish with additional green onions and sesame seeds for a pop of color.
Garnishes:
- Thinly sliced green onions
- Toasted sesame seeds
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
- Noodles
Troubleshooting advice:
- If the tofu is too soft, reduce the cooking time to prevent it from falling apart.
- If the sauce is too salty, add a tablespoon of sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Injo Kogi is a traditional Korean braising technique that involves simmering meat or vegetables in a flavorful sauce.
Flavor profiles:
- Salty, sweet, and savory with a hint of spiciness.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Korean