Spicy Braised Tofu, Radish, and Sweet Potato
- 2 cups water
- 2 dried shiitake mushrooms
- 1 cup bite-size pieces mu (Korean radish)
- 1 cup bite-size pieces Korean or Japanese sweet potato
- 1 tablespoon gochugaru (Korean red pepper powder)
- 1 tablespoon gochujang (Korean fermented red pepper paste)
- 1 tablespoon soy sauce
- ½ (7 ounce) block firm tofu, cut into 1-inch squares
- 1 scallion, thinly sliced
- rice, for serving
- Soak shiitake mushrooms in water at room temperature until soft, about 30 minutes (up to overnight in the refrigerator). Remove mushrooms and reserve them for later use in another dish.
- Add the radish, sweet potato, and shiitake stock to a large sauté pan and bring it to a boil over high heat. Reduce heat to medium-low and cook until the radish is soft, about 15 minutes.
- Add the red pepper powder, fermented red pepper paste, and soy sauce; stir to mix. Place the tofu slices on top in one layer.
- Cover pan with a lid and bring to a boil over medium-low heat. Uncover and simmer until the seasoning is well absorbed in the ingredients and the liquid is reduced by half, about 15 minutes.
- Garnish with scallions and serve hot with rice.
You can find Korean radish mu in many Asian markets. Substitute with daikon if you have difficulty finding Korean radish.
What others are saying
Sam Dalton says:
This is probably one of the most flavorful dishes I've ever had. Definitely in the top 5, in terms of international foods. I couldn't find the radishes so we did have to use daikon, but it turned out phenomenal.
Laura Griffin says:
This spicy tofu dish was incredibly flavorful. I'm surprised at how delicious the gochujang is and I'm eager to also try it in other dishes. This is the perfect side for when you're craving Korean food.