spicy-tofu-steak

Spicy tofu steak is a simple anju that thickly sears firm tofu to enhance the nutty exterior, finishing with a glaze of gochujang, soy sauce, and garlic. About 1.5 cm thick helps minimize inside crumble when flipping while keeping the interior soft. The key to this dish is managing the moisture of the tofu and the burn rate of the seasoning separately. First, remove excess moisture to make a golden surface, then briefly cook the seasoning at the end so the gochujang aroma stays and the garlic doesn’t burn. If the spiciness feels strong, it’s better to apply only part of the seasoning first to taste and adjust. Sesame seeds and finely chopped green onion are optional, but add a toasty aroma and fresh note to balance the rich seasoning. With a total cooking time of about 20 minutes, it makes a good liquor-friendly or simple side dish.