Soy-Braised Tofu

Banchan favorite among Koreans. You can boost the spiciness with even more gochugaru, or red chile flakes, if you are so inclined. The sweet spot for this dish is the day after you make it: It is even better after the tofu absorbs the sauce. The trick is not to make the dish too salty, because you’re reducing the soy sauce: Don’t add any more salt or soy sauce to taste until the sauce has finished cooking.