Home-Style Braised Tofu

Steps

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1. 1
   Add 2 kombu-bonito broth packets to 1200 ml of water and bring to a boil over medium heat. Plain water can be used as a substitute if broth packets are unavailable.
   ▶ ≈0:15
2. 2
   Once boiling, reduce to low heat and maintain a gentle simmer for 5 to 6 minutes.
   ▶ ≈0:30
3. 3
   Meanwhile, prepare the sauce by combining a splash each of mirin, sake, and soy sauce with 1 teaspoon of sugar, stirring until blended.
   ▶ ≈2:40
4. 4
   Prepare the aromatics: bias-cut 2 to 3 scallions and separate the white and green parts; mince 2 to 3 garlic cloves; keep 1 chili pepper whole (recommended); trim and cut enoki mushrooms into thirds.
   ▶ ≈1:26
5. 5
   Rinse the fried tofu under hot water to remove excess surface oil, then drain thoroughly.
   ▶ ≈2:06
6. 6
   Remove the broth packet from the stock and set aside. Heat the pan over medium heat, add olive oil, then add the chili, scallion whites, and minced garlic to the pan. Sauté until fragrant.
   ▶ ≈2:57
7. 7
   Add the tofu to the pan and sear briefly on the surface (since it is already fried).
   ▶ ≈3:14
8. 8
   Pour the prepared sauce into the pan to bloom the aromatics. Turn the tofu to coat all sides evenly and continue cooking until the sauce thickens and begins to bubble.
   ▶ ≈3:31
9. 9
   Add approximately 1000 ml of hot kombu-bonito broth and bring to a boil, then add the enoki mushrooms.
   ▶ ≈3:55
10. 10
    Maintain a rolling boil and let the mushrooms simmer gently. They will naturally release body into the broth. If you prefer a thicker consistency, prepare a cornstarch slurry and add it gradually.
    ▶ ≈4:11
11. 11
    Finish by stirring in the scallion greens and serve over rice.
    ▶ ≈4:57