Recipes

Ingredients

• 3 Tbsp. gochujang (Korean hot pepper paste)
• 2 Tbsp. soy sauce
• 1 Tbsp. chicken or vegetable bouillon paste (such as Better Than Bouillon)
• 1 Tbsp. sugar
• 2 tsp. fish sauce
• 1 14-oz. block firm tofu, drained
• 1 small white or yellow onion, cut into ½"-thick wedges
• 4 garlic cloves, coarsely chopped
• 4 Tbsp. unsalted butter, cut into pieces, divided
• 1 tsp. toasted sesame oil
• Seasoned toasted seaweed snacks and cooked rice (for serving)

Instructions

1. Whisk 3 Tbsp. gochujang (Korean hot pepper paste), 2 Tbsp. soy sauce, 1 Tbsp. chicken or vegetable bouillon paste, 1 Tbsp. sugar, 2 tsp. fish sauce, and 1 cup water in a medium high-sided skillet to combine.
2. Slice one 14-oz. block firm tofu, drained, in half lengthwise, then cut crosswise into 6 sections to create 12 squares. Arrange in pan in a single layer (you can shingle slightly if needed). Scatter 1 small white or yellow onion, cut into ½"-thick wedges, 4 garlic cloves, coarsely chopped, and 1 Tbsp. unsalted butter, cut into pieces, on top. Set pan over high heat and bring to a boil. Cook, spooning sauce over tofu occasionally, until sauce is reduced by about a third, 5–7 minutes.
3. Remove pan from heat. Add 1 tsp. toasted sesame oil and remaining 3 Tbsp. unsalted butter, cut into pieces, and stir gently and swirl pan until butter is melted and incorporated into sauce.
4. Crush seasoned toasted seaweed snacks into large shards and scatter over tofu. Serve with cooked rice alongside.