Korean Braised Tofu (Dubu Jorim)
Give tofu some respect
Dobu Jorim, also known as Korean Braised Tofu, is a simple tofu dish in a savory,soy-spicy sauce. This is one of those easy, one-pan meals that I love to have on hand, It’s vegetarian but so satisfying, especially when served over rice with a mix of vegetables prepped ahead.Â
Notes:
Type of Tofu: Extra-firm tofu is ideal as it holds its shape and won’t fall apart.
Drying Tofu: Removing excess moisture is key to achieving the right texture. Cut the tofu into ½-inch thick slices, then pat dry with a paper towel. For extra dryness, place a light weight over the tofu slices to press out any remaining water.
Spice Level: You can adjust the heat by varying the gochujang and chili oil based on your preference.
Work in Batches: Avoid overcrowding the pan so the tofu can crisp up nicely.
Recipe
PDF Version
Servings: 4
Ingredients:
2 packages of extra-firm tofu (28 oz)
½ cup soy sauce
½ cup water
2 Tbsp gochujang (adjust based on spice level)
1 tsp chili oil crunch
1 Tbsp sugar
2 Tbsp sesame oil
1 tsp mirin
4 garlic cloves, minced
2 stalks green onion, sliced
2 Tbsp canola oil
Sesame seeds, for garnish
Instructions:
Prepare the Tofu: Slice the tofu lengthwise into ½-inch thick pieces and pat dry with a paper towel to remove moisture.
Mix the Sauce: In a small bowl, combine ½ cup soy sauce, ½ cup water, 2 Tbsp gochujang, 1 tsp chili oil crunch, 1 Tbsp sugar, 2 Tbsp sesame oil, 1 tsp mirin, 4 minced garlic cloves, and 2 sliced green onions.
Pan-Fry the Tofu: In a large pan, heat 2 Tbsp canola oil over medium-high heat. Pan-fry the tofu slices until golden brown, about 2 minutes per side.
Pan-fried Tofu Braise the Tofu: Add the sauce mixture to the pan and braise the tofu, allowing the sauce to reduce and thicken, about 5-6 minutes.
Braised Tofu & Eggplants Serve: Garnish with sesame seeds and serve over rice. Enjoy!
Let me know if you try it out!