11-Minute Microwave Braised Tofu with Super Easy Special Sau
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Soft and moist braised tofu, completed in just 11 minutes using a microwave, no frying pan needed. Enjoy the savory umami flavor, just like a restaurant dish, with tofu scored to absorb the seasoning, coated with fragrant sesame oil, and topped with a special sauce.
📝 Editor's Notes
This microwave braised tofu, completed in just 11 minutes without a frying pan, is a super easy Korean dish with an exquisite soft, moist texture and rich umami flavor.
Made with firm tofu, there's no worry of it falling apart, making it a satisfying meal.
The special sauce adds a deep flavor, making it a perfect side dish for rice.
It's an excellent recipe for busy weeknights or even camping, ideal for when you want to prepare a healthy and delicious meal quickly and conveniently.
🛒 Ingredient Tips
The key ingredient for this recipe is 'firm tofu.' Soft or silken tofu tends to fall apart during cooking, so be sure to choose firm tofu.
For a richer, deeper flavor, select tofu made from 100% domestic soybeans.
When choosing large green onions, opt for those with more of the white stalk than green leaves for a sweeter taste and richer aroma.
For chives and Cheongyang chili peppers, choose those that are not withered and have vibrant colors to ensure freshness and a crisp texture.
🔄 Substitution Guide
If you wish to use other ingredients instead of tofu, try eggplant or zucchini, which have similar textures.
Slice eggplant or zucchini thickly like tofu, score them, and cook with the same sauce for a different flavor.
However, eggplant and zucchini contain more moisture than tofu, so it's best to reduce the microwave cooking time by 1-2 minutes.
If maesilaek (매실액) is unavailable, you can substitute 1 tbsp of sugar or oligo syrup, though the unique aroma and umami of maesilaek might be slightly lacking.
If you dislike spicy food, you can omit the Cheongyang chili pepper (청양고추) or replace it with shishito peppers (꽈리고추) for a milder heat.
🥘 Ingredients
👨🍳 Cooking Points
The most important cooking point is how you score the tofu.
You should only cut two-thirds of the tofu's thickness, with 1 cm (0.4 inch) intervals, to prevent the tofu from breaking apart and to allow the sauce to penetrate well.
Be careful not to cut too deep, or it might crumble.
The second key point is to 'let it steam for 3 minutes with residual heat' after microwaving.
This process ensures the tofu is perfectly cooked through and becomes tender both inside and out.
Lastly, adding maesilaek (매실액) to the sauce is crucial.
It mellows the saltiness of the soy sauce and adds umami, so make sure to include it.
👨🍳 Directions
Place the tofu on paper towels and press firmly from above for 2 minutes to remove excess moisture.
Place the drained tofu on a cutting board and score it only two-thirds of its thickness, making cuts approximately 1 cm (0.4 inch) apart.
Lightly sprinkle salt over the entire scored tofu until just a hint of white powder is visible.
Drizzle with sesame oil to coat the tofu. Top with 1 large green onion, sliced diagonally, then gently push 0.5 tbsp of minced garlic into the scores.
Place the tofu in a microwave-safe dish, cover with two layers of plastic wrap, then poke 4-5 holes in the wrap with chopsticks.
Microwave for 8 minutes (up to 10 minutes if your microwave has lower wattage).
Without removing it immediately from the microwave, let it steam for 3 minutes using the residual heat.
(Make the sauce) Finely chop a small bunch of chives and 1 Cheongyang chili pepper (청양고추).
(Make the sauce) In a bowl, combine 3 tbsp soy sauce, 1 tbsp gochugaru (고춧가루), 1 tbsp sesame oil, 0.5 tbsp minced garlic, and 1 tbsp maesilaek (매실액). Mix well.
(Make the sauce) Lightly crush the toasted sesame seeds and add them to the sauce. Add the chopped chives and Cheongyang chili pepper, then gently mix with your fingertips just three times.
Remove the steamed tofu, gently pat dry any accumulated moisture at the bottom of the dish with a paper towel. On a cutting board, slice the tofu into thick 1.5 cm (0.6 inch) pieces and arrange on a plate.
Spoon the prepared sauce over the sliced tofu and enjoy.
💡 Tips
Always use firm tofu (for pan-frying) instead of soft or silken tofu, as softer varieties may break apart during cooking.
When scoring the tofu, make sure to cut only two-thirds of its thickness. This prevents the tofu from breaking apart during cooking and helps it absorb the seasoning well.
When microwaving, covering with two layers of plastic wrap and poking 4-5 holes prevents steam from escaping and also stops the plastic wrap from bursting due to pressure buildup.
Allowing it to steam for 3 minutes with residual heat after microwaving ensures the tofu is cooked through perfectly and becomes tender both inside and out.
Adding maesilaek (매실액) mellows the sharp saltiness of the soy sauce and helps bind the flavors of the sauce together.
Uncrushed sesame seeds don't contribute much flavor. Lightly crushing them releases their fragrant oils, spreading throughout the sauce and boosting the flavor tenfold.
Mix the sauce gently with your fingertips just three times to preserve the aroma of the chives.
Slicing the tofu too thin will compromise its texture. Cutting it into thick 1.5 cm (0.6 inch) pieces ensures a firm exterior and a moist, tender interior.
Serving with kimchi (김치), whether aged (muk-eun-ji, 묵은지) or fresh, supplements the meal with vitamin C, probiotics, and dietary fiber, promoting nutritional balance and aiding digestion.
📦 Storage & Reuse
The finished braised tofu can be stored in an airtight container in the refrigerator for 2-3 days.
Freezing is not recommended as it can alter the tofu's texture.
Any leftover sauce can be refrigerated and used for bibimbap (비빔밥) or other seasoned vegetable dishes.
To reheat, microwave for about 1 minute or warm on a pan over low heat.
If you have leftover braised tofu, mashing it and stir-frying it with rice to make tofu bibimbap is also a great idea.
🥢 Who This Is For
This microwave braised tofu is especially recommended for busy professionals and beginner cooks.
Since it's cooked solely in the microwave without a frying pan, you can easily prepare a meal without worrying about washing up.
It's excellent when you need a hearty side dish for rice or even a simple snack to pair with drinks.
Serve it with warm rice, miyeokguk (미역국, seaweed soup), or gyeranjjim (계란찜, steamed egg) to complete a perfect Korean meal.
🔥 Nutrition Info
One serving of this microwave braised tofu (based on 170g of tofu) is estimated to be approximately 250-300 kcal.
It contains about 18-22g of protein, 12-15g of fat, and 15-20g of carbohydrates.
Tofu is rich in plant-based protein, which aids in muscle maintenance and growth.
It also contains calcium and iron, beneficial for bone health and preventing anemia.
Large green onions, chives, and Cheongyang chili peppers add vitamin C and dietary fiber, contributing to immune system strengthening and gut health.
As a relatively low-calorie, high-protein food, it's an excellent addition to a healthy diet.
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