Gochujang + Nectarine = Glossy, Upgraded Weeknight Tofu

Soft centers, sauce-soaked edges—and a quick salt drill to taste the difference.

A longtime student sent me this note recently:

“Also, we just made Dobu Jorim last night. Delicious. Each of has our own little flare, right? I've been inspired to put the tofu very BRIEFLY in a pot of salted boiling water first. It seems to absorb more flavor this way. Learned this from Fuschia Dunlop tofu recipes.”

Yes and yes. That very brief boil in salted water is a tiny move with a big payout—think of it as a 60-second flash brine for the tofu. It gently firms the edges, tamps down beaniness, and helps the pieces drink the sauce. Salt in the right place, at the right time, and everything snaps into focus.

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Stone Fruit Farewell

I don’t want to write this but it’s true: stone fruit season is ending. Cry! I overbought some magnificent nectarines at my local co-op, and one has crossed into mushy territory—perfect for this week’s recipe and an easy absolution for letting it happen.

In college, I remember when my housemate Kyle whisked apricot preserves into a soy marinade and blew my mind. Fruit in a savory recipe? Allowed. Encouraged. For a long time it felt like a magic wand—today’s gochujang + nectarine riff brings that same energy to the stove top.

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Gochujang–Nectarine Lacquered Tofu

Why you’ll love it

• Flash brine = even seasoning: a 60-second salted boil that actually seasons tofu.

• Weeknight easy: stove-top, one pan, ~20 minutes.

• Teaches salt timing: you’ll taste how salt vs. “salty things” (tamari, miso) change pop and depth.

Full recipe is for paid subscribers (below). Free readers still get the swaps and a quick Salt Drill to play with at home.

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Make it your own

• Fruit: Plum, apricot, or peach works; off-season, use preserves.

• Texture: Slightly under-ripe fruit = chunkier; ripe = saucier.

• More heat: Stir in 1 tsp chili crisp with the sesame oil.

• Gluten-free: Use tamari.

• Umami: Whisk 1 Tbsp (15 g) white miso into the sauce (reduce soy slightly). Use red if you want even more depth

• Greens: Wilt in spinach or chard in the last few minutes.

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Salt Drill (1 minute, 4 bites)

What it is: A tiny tasting to show how salt timing (and “salty things” like tamari) change flavor. Same tofu, different salt moments.

Set up

• Line up 4 small bites of today’s tofu.

• Have a sip of water or a bite of plain rice between tastes.
  

Taste these, in order

1. A — Plain tofu. (No salt, no sauce.)

2. B — Salt-blanched. (Tofu that did the 60-second boil in salted water.)

3. C — From the pan. (Seasoned only by the braising sauce.)

4. D — Finished. (Same as C, plus a tiny pinch of salt on top or 1–3 drops tamari.)
   

What to notice

• Pop: Does it sparkle at the edges? (Usually D > C > B > A)

• Depth: Does the flavor feel wider, more complex? (C/D often feel “deeper” than A/B.)

• Juiciness/texture: Does it eat softer/firmer, wetter/drier? (B often tastes seasoned throughout but gentler on the surface.)

• Finish: How long does the flavor hang around? (Tamari finish = longer + umami.)

Why it works

• Early salt (B) seasons through the piece.

• Mid salt (C) marries with other tastes—umami, sweet, sour—for depth.

• Late salt (D) sits on the surface for pop; tamari adds pop + umami. BUT if the piece of tofu is already perfectly seasoned, then this step is overkill and you don’t need to add any more salt to the dish.
  

Try this everywhere: roasted veg (plain vs sauced vs a finishing pinch), soups (salt in pot vs at the bowl), grains (salt the water vs finish at the table). Train your palate once—you’ll season everything better.

Have fun!

XO

Marie

P.S. Want to go deeper on tofu texture, timing, and salt? Cook live with me this Tuesday in Tofu Transfiguration (online). I’ll show you crisp, silky, and sauce-soaked on purpose—plus Q&A.

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Virtual Class: Tofu Transfiguration

September 16th, 2025, 3:00-4:30pm, Pacific

Tofu deserves better than soggy stir-fries—and in this live workshop, I’ll show you how. From braised Korean Dubu Jorim to crispy roasted tofu and even a silken chocolate pudding, you’ll unlock tofu’s full potential across textures and flavors. Whether you’re a skeptic or a fan, you’ll walk away with new skills, recipes, and a fresh respect for this versatile ingredient.

Use code MARIE15 for 15% off (and if you are a Paid Subscriber, scroll down to the bottom for your 25% off code. Yay!)

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Check out all my upcoming classes

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Gochujang–Nectarine Lacquered Tofu