Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 1/4 cup of mirin
- 1/4 cup of water
- 2 tablespoons of brown sugar
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special Equipment Needed:
- Large skillet or wok
- Spatula
Step-by-Step Instructions:
1. Cut the tofu into 1-inch cubes and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the soy sauce, sake, mirin, water, and brown sugar to the skillet and stir to combine.
5. Add the tofu cubes to the skillet and gently stir to coat with the sauce.
6. Bring the sauce to a simmer and reduce the heat to low.
7. Cover the skillet and let the tofu braise for 10-15 minutes, stirring occasionally, until the sauce has thickened and the tofu is heated through.
8. In a small bowl, whisk together the cornstarch and water to make a slurry.
9. Add the slurry to the skillet and stir to thicken the sauce further.
10. Garnish with thinly sliced green onions and sesame seeds.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature:
Medium-high heat for stir-frying, low heat for braising
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 12g
Protein: 11g
Sodium: 900mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced shiitake mushrooms to the skillet for extra flavor and texture.
- Use silken tofu instead of firm tofu for a softer texture.
- Add a splash of rice vinegar for a tangy twist.
Tips and Tricks:
- Be gentle when stirring the tofu to avoid breaking it apart.
- Use a non-stick skillet or wok to prevent the tofu from sticking to the bottom.
- Adjust the sweetness of the sauce to your liking by adding more or less brown sugar.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Takju-Style Braised Tofu in a shallow bowl or on a plate, garnished with thinly sliced green onions and sesame seeds.
Garnishes:
Thinly sliced green onions and sesame seeds.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
- Pair with a crisp and refreshing cucumber salad.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Roasted asparagus
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the tofu is too dry, add a splash of water to the skillet to create more sauce.
Food Safety Advice:
- Make sure the tofu is heated through to an internal temperature of 165°F to prevent any risk of foodborne illness.
Food History:
Takju is a type of Korean rice wine that is often used in cooking to add flavor and depth to dishes.
Flavor Profiles:
Salty, sweet, savory, umami
Serving Suggestions:
Serve the Takju-Style Braised Tofu as a main dish with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean
Taste: Savory, Umami, Aromatic, Rich, Comforting