A fiery, visually stunning braised dish of firm tofu and mixed seafood lacquered in a thick, brick-red gochugaru-based sauce. The tofu is pan-fried first to achieve a golden, firm exterior before being braised in a sauce built from anchovy stock, gochugaru, soy sauce, and garlic. The shrimp and squid are added late to prevent overcooking, and the entire dish is finished with a drizzle of sesame oil and a scattering of scallions, creating a caramelized, spicy surface that contrasts with the silken interior of the tofu.
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The Tofu . Pat the tofu rectangles completely dry. Heat 3 tbsp of vegetable oil in a wide skillet over high heat. the tofu in a single layer, undisturbed, for 3 minutes per side until both faces are golden and firm. Remove and set aside.
The Sauce. In the same pan, add a splash of oil and the minced garlic for 30 seconds . Add the gochugaru and gochujang; for 1 minute to toast the chili and release its color into the oil. Add the soy sauce, sugar, and anchovy stock. Bring to a .
The . Return the tofu to the sauce in a single layer. Spoon the sauce over the tofu repeatedly. Reduce heat to medium and for 8 minutes , turning once, until the sauce reduces slightly and coats the tofu.
The Seafood. Push the tofu to the edges of the pan. Add the seafood to the center of the sauce. Cook the shrimp and squid for 2-3 minutes only, just until the shrimp turn pink and opaque. Overcooked seafood will be rubbery.
The Finish. Drizzle the sesame oil over the entire pan. Scatter the scallions on top. Serve immediately from the pan with rice, spooning the thick, spicy sauce over both the tofu and the rice.
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