Esther Choi's Dubu Jorim

Directions

1. Slice tofu into 1-inch squares as evenly as possible. Lay out on a sheet pan and rub 1 tablespoon of soy sauce all over the tofu on both sides and let marinate for about 10 minutes.
2. Add ½ cup hot water to the dried shiitake mushrooms and let soak until ready to use.
3. Add onion to a cold pan with 1 tablespoon vegetable oil, bring up the heat to medium, then lower the heat and cook on low for 10 to 15 minutes, until the onions are caramelized, golden-brown, sticky, and jammy.
4. In a bowl, combine scallions, chili, garlic, ginger, gochugaru, paprika, remaining 3 tablespoons soy sauce, toasted sesame oil, sugar, mirin, and toasted sesame seeds, and set aside.
5. Squeeze out the liquid from the shiitake mushrooms, de-stem, and thinly slice. Add the mushroom liquid to the sauce for the tofu and mix well.
6. Pat down the tofu using a kitchen towel until there is no moisture left. The drier the tofu, the more crispy and brown it will get.
7. Heat the remaining tablespoons of vegetable oil on a non-stick skillet on medium-high heat. Add tofu and brown for 1–2 minutes on each side.
8. Once you flip tofu over, add a bit of caramelized onion, shiitake mushroom, and sauce on top of each piece. Lower the heat to medium, pour the remainder of the sauce over the tofu, and simmer with the lid on for about 5 minutes.
9. Take the lid off and continue to simmer until sauce is reduced and thickened, about 2–3 more minutes.
10. Serve immediately with steamed white rice.