Soy Sauce

Salt

Water

Mirin

Brown sugar

Firm Tofu

This isn't about the recipe itself, but rather a simple technique that can change the way you think about how to prepare tofu. Not only as a side dish to ramen, but also to rice or stir fry.

The main concept is stewing tofu in marinade and then frying it.

You can choose a classic soy sauce-based marinade, but you can also use miso or Korean ssamjang... Just experiment with the level of salt and try to balance the sweetnes. Important is that the level of saltiness in the marinade should be higher than in the soup, but at the same time significantly lower than in the tare. An example is tsuyu.

The procedure is simple, let the chopped slices of firm tofu cook in the marinade on a low heat for about 10 minutes. Then let the tofu macerate in the hot marinade for at least another ten minutes. But this process can be longer, it depends on the intensity of the marinade and also the desired taste. Magic is based on the osmosis process...

Then dry the tofu on the surface with a paper towel and fry it in a pan. I use peanut oil, but you can use any other vegetable or aroma oil.

The sugars that the tofu absorbed in the marinade will naturally caramelize on the surface and acquire a darker color, the tofu will get rid of excess water and become firmer when fried, but it will still retain its softness and won't be rubbery like when baking.

Red braise style Tofu

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Red braise style Tofu

Ingredients

Used in these Recipes:

More Content by Ra_Ramen

Collections with this Recipe

More Content by
Ra_Ramen