Tofu Duruchigi (Spicy Braised Tofu & Pork)

How to make it

Amounts in the steps are for 2 servings.

1. 1

   Wrap the tofu in paper towels to draw out the moisture, then cut into bite-size pieces. Prepare the Cheongyang chili, onion and green onion.

2. 2

   Mix all the seasoning ingredients into a sauce.

3. 3

   Heat the oil in a pan over low heat and fry the green onion first to make scallion oil. When fragrant, add the ground pork and fry well over medium heat to cook off any odor.

4. 4

   In another pan, or on one side of the same pan, fry the tofu in oil until lightly golden on both sides. The point is to firm up just the surface (so it doesn't break apart).

5. 5

   Pour 600 ml of water into a pot or deep pan and add the fried pork and the fried tofu. Add all the prepared sauce and stir.

6. 6

   Bring to a boil over medium heat, then lower to a simmer and cook for 15–20 minutes.

7. 7

   Add the onion and Cheongyang chili and cook 2–3 minutes more to keep the vegetables crisp. Taste and adjust with soy sauce or fish sauce if needed.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.