Side Dishes

Braised Tofu & Konjac with Yuzu

Name: Braised Tofu & Konjac with Yuzu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Konjac; 100 g Tofu; 20 g Eggplant; 20 g Korean zucchini; 15 g Shishito peppers (kkwari-gochu); 10 g Olive oil; a few drops Vinegar; 6 g Potato starch; 3 g Low-sodium soy sauce; 165 g Water; 2 g Minced garlic; 10 g Yuzu marmalade (yuja-cheong); 10 g Chili oil

두부곤약조림

Cubes of seared tofu and konjac braised with eggplant, zucchini and shishito peppers in a light yuzu-chili oil glaze. Low-sodium soy sauce and yuzu balance the flavor, eggplant and zucchini are high in potassium, and konjac and seared tofu absorb less sauce.

📝 Step-by-Step Instructions

Cut the konjac and tofu into 1 cm cubes, the eggplant and zucchini a little smaller, and thinly slice the shishito peppers.

Braised Tofu & Konjac with Yuzu — step 1

Boil the konjac in water with a drop or two of vinegar to remove its smell, then cool in cold water.

Braised Tofu & Konjac with Yuzu — step 2

Lightly sear the tofu in a pan with the olive oil.

Braised Tofu & Konjac with Yuzu — step 3

Heat the braising sauce in a pan over low heat, stirring. When combined, add the konjac, tofu, eggplant and zucchini and braise.

Braised Tofu & Konjac with Yuzu — step 4

When the sauce has reduced by more than half, add the shishito peppers and braise a little longer.

Braised Tofu & Konjac with Yuzu — step 5

📊 Nutrition Facts (per serving)

183.4Calories (kcal)

4.61 gCarbs

3.15 gProtein

3.13 gFat

97.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.