Braised Tofu and Radish

serves 2-3


8 oz firm tofu, slice into 1/2" thick

1 tablespoon canola oil

8 oz (230g) radish, slice into 1/4" thick

1 small onion, sliced

3 oz (80g) shrimp, peeled and cut into chunks

1 tablespoon Korean soy sauce for soup

2 tablespoon soy sauce

1 tablespoon Korean chili flakes

1 tablespoon oyster sauce

2 cloves garlic, chopped

4 tablespoon water

1 teaspoon sesame oil

dashes of black pepper

1 green chili, sliced, optional


  1. Heat oil in the skillet over medium heat.
  2. Press each tofu slice with paper towel and add to the hot skillet. Sear for 5 minutes on each side until golden crust forms. Remove the tofu from the skillet.
  3. Add the radish and onion on the bottom of shallow pan or skillet and place tofu on top. Scatter the shrimps over.
  4. In a small mixing bowl combine the rest of the ingredients except the green chili.  Drizzle the sauce over the tofu mixture in the pan. Cover with a lid and bring to a gentle boil, then simmer for 10-15 minutes over low heat.
  5. Add the green chili, if using, and simmer for another 2-3 minutes. When the radish is nice and tender, it is done.
  6. Drizzle the sauce over to tofu and radish when you serve. Serve warm with rice.