Spicy Braised Tofu (Dubu Jorim)韩式辣炖豆腐

Method做法

1. Pour some oil into a nonstick skillet. Lay the tofu in a single layer and let it sit — don't keep nudging it.

   不粘锅里倒油，豆腐单层铺进去，先别老翻动。

   Medium · 4–5 min中火 · 4–5分钟

   The lower faces are golden and release with a spatula.底面金黄，铲得起。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Flip the tofu gently and cook 4 minutes more, then move it to a plate. In the same skillet, soften the onion and garlic for 3 minutes.

   轻轻翻面再煎4分钟，然后把豆腐盛到盘子里。就用这口锅把洋葱和蒜炒3分钟至软。

   Medium · 7 min中火 · 7分钟

   Onion softens; garlic does not blacken.洋葱软，蒜不黑。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Put the tofu back in, pour in the sauce, and add the white scallion parts. Simmer gently, spooning sauce over the slabs instead of stirring roughly.

   豆腐放回锅里，倒进酱汁，加葱白。轻轻炖着，用勺子把汁浇在豆腐片上，别使劲搅。

   Medium-low · 5–7 min中小火 · 5–7分钟

   Sauce lightly coats the tofu; some liquid remains.汁薄裹豆腐，仍留少量汤汁。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Turn off the heat and finish with sesame oil, sesame seeds, and the green scallion parts. Serve with rice and a vegetable side.

   关火，淋香油，撒芝麻和葱绿。配米饭和一道蔬菜上桌。

   No heat · 1 min不开火 · 1分钟

   Tofu is hot through and intact, not mashed.豆腐内部热透，仍保持完整，没有搅碎成泥。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。