This is a very easy and quick to make dish that comes together in less than 30 minutes. The spicy braised tofu is served with sweet & crunchy pear slaw. My husband liked the whole dish and this will be featuring on our weekly menu going forward.
Firm or Extra firm Tofu - 1 14oz., pack, drained and patted dry and cut into 8 rectangular slices
Low sodium Soy sauce - 3tbsp
Korean red pepper powder (gochugaru) - 1tbsp (or use 1½tsp red chili flakes)
Maple Syrup - 2tsp
Rice Vinegar - 1tsp
Green Onions - 2, thinly sliced
Garlic - 2 cloves, finely minced
For the Pear Slaw:
Pear (Bartlett preferred) - 1, sliced into matchsticks (I used Anjou Pear)
Rice Vinegar - 1tsp
Black sesame seeds - 1tsp, toasted
Method:
- To make the tofu: Heat 1tbsp toasted sesame oil in a large nonstick skillet on medium heat. Add the tofu in single layer and cook for 7~9 minutes on each side, until golden brown.
- In a small bowl, whisk soy sauce, maple syrup, rice vinegar, gochugaru and 3tbsp water. Stir in the scallions and garlic.
- Pour the sauce over the tofu, reduce the heat to medium-low, cover the skillet and cook for 5~7 minutes, or until most of the sauce is absorbed. Flip tofu halfway through cooking.
- To make Pear Slaw: Toss pear matchsticks with rice vinegar and sesame seeds.
- To serve: Arrange 2 tofu rectangles on each of the 4 serving plates and top each with the par slaw. Serve right away!!
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