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Braised Tofu and Radish, the Korean tofu dish

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March 5, 2012

Braised Tofu and Radish, the Korean tofu dish

I love tofu and I hope you do, too.

This has to be one of my favorite tofu dish.
Partnered with mellow radish and a little bit of chopped shrimp, I don't need anything else on my table to finish out a bowl of rice if I have this.

With a good source of soy protein, calcium, and vitamins from the radish, you have quite a nutritious dish that screams to be Korean.

This is slightly spicy but not overly so. Adjust the amount of chili flakes depending on the spiciness your tongue can handle.


8 oz firm tofu, slice into 1/2" thick
1 tablespoon canola oil
8 oz (230g) radish, slice into 1/4" thick
1 small onion, sliced
3 oz (80g) shrimp, peeled and cut into chunks
1 tablespoon Korean soy sauce for soup
2 tablespoon soy sauce
1 tablespoon Korean chili flakes
1 tablespoon oyster sauce
2 cloves garlic, chopped
4 tablespoon water
1 teaspoon sesame oil
dashes of black pepper

Cut tofu into 1/2" thick slices. 
Heat oil in the non-stick surfaced skillet over medium heat.

 Press each slice with a paper towel to absorb some water.

 Sear the tofu slices for 5 minutes on each side. You will get golden crusts like these.

 Meanwhile, slice the radish (preferably Korean, but daikon radish will do the job) into 1/4" thick.

Slice an onion, too.

In a shallow pot or a skillet, spread onion and radish on the bottom and place tofu slices on top.

Cut shrimps into small chunks, or use tiny whole shrimps.

Throw them on top.  Do you see some wicked orangesh-shells? 
They are shrimp heads. You don't need to add them.

When I buy whole shelled shrimps, I save the heads and shells in the freezer to make stock with or to boost the flavor in some dishes.

 Here are the real staff that makes this dish rise above. Left to right...
Korean soy sauce for soup, soy sauce, oyster sauce, sesame oil, pepper, and minced garlic.

 Mix them all together, and add a little water.

 Drizzle over everything.

 Cover with a lid and bring to boil, then simmer for 10-15 minutes.

Almost ready.

I like to add some sliced green chili, but you don't need to. Continue to cook for another 2-3 minutes.
You can remove the shrimp heads, if using, at this point.

When radishes are chopstick tender, then it is done. (Poke radish with a chopstick to test)

The sauce tastes divine, so drizzle it over the tofu when you serve.

The best part of food blogging?
You get to eat what you created.
I am eating tofu radish surprise,
and it is p-r-e-t-t-y good.

Need a printable recipe? Click here.

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At March 5, 2012 at 8:58 AM , Anonymous kitchenriffs said...

Gosh, that's a pretty dish!  I like both tofu and radishes, and don't use either one enough (particularly radishes - why do I usually think of them only in salads?).  I'd definitely use the chili!  I love spicy.  Thanks for another great recipe.

At March 5, 2012 at 8:58 AM , Anonymous Erica Sommermann said...

ah, tofu and radish, two things i absolutely love.  hope to make this sometime soon!  :)

At March 5, 2012 at 11:44 AM , Anonymous kyle bea said...

Yum ! this looks great

At March 5, 2012 at 4:03 PM , Anonymous beyondkimchee said...

 I love radishes in all sort of dishes. Radishes are quite versatile in Korean cuisines. We eat them as raw in salad or in kimchi, we use them in soups and stews, we pan-fry them as side dishes. It is one of those super vegetables.

At March 5, 2012 at 4:03 PM , Anonymous beyondkimchee said...

 Yes, Erica. I bet you will like the flavor.

At March 5, 2012 at 7:03 PM , Anonymous Hyosun Ro said...

Looks delicious! I like your addition of shrimp to the dish.

At March 6, 2012 at 6:00 PM , Anonymous Florisse Scouten said... husband and I would absolutely love this tofu dish! Mouthwatering!!!

At March 7, 2012 at 1:23 AM , Anonymous CT said...

really..nice blog and welcome to my blog

At March 7, 2012 at 6:20 PM , Anonymous Jeremy Bates said...

What an excellent recipe with wonderful images to boot. One thing I have noticed about Korean food during my many and varied travels, is the colorful presentation.

I am mindful of Chef Gordon Ramsay and the way he always insists on a proper presentation of a dish. Koreans seem to do this automatically because of the vegetables and care for their respective dishes.

Great job on this blog. I will be checking back here and again for other recipes.

At March 8, 2012 at 12:56 AM , Anonymous beyondkimchee said...

 Thanks Jeremy. I never thought of the colorfulness of Korean food. By saying that, you are right, Korean food is very colorful not only the dish itself but the culture of how we eat with so many side dishes on the table.
Thanks for your precious comment.

At March 14, 2012 at 4:21 AM , Anonymous @FeelingFood said...

My son has given up red meat for Lent, so I'm currently cooking with lots of tofu and this looks like an incredible dish. I love tofu too and look forward to making this delicious sounding recipe. Your photos are beautiful!

At March 14, 2012 at 6:42 AM , Anonymous beyondkimchee said...

Thank you. Tofu is incredible food and when you cook it right, it surely is enjoyable.

At March 14, 2012 at 8:08 AM , Anonymous Fsd said...

Please write an article about this:


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