Dubu Jorim - Korean Braised Tofu
Everyone will love this sweet, savoury and spicy Korean braised tofu! Dubu jorim is vegan and vegetarian friendly AND ready in less than 20 minutes! Serve it as a side dish or all on its own for a quick and healthy meal.
Servings 6 Sides
Calories 107kcal
Cost $5
Equipment
- 1 Large flat-bottomed fry pan, cast iron fry pan, or portable electric cooker Non-stick works best!
Ingredients
- 400 g firm tofu pressed and sliced into “steaks”
- 1 onion small, sliced into half moons
- 1 tbsp vegetable oil
- ½ sesame seeds raw or toasted for garnish
For the seasoning
- 2 spring onion / green onion chopped finely
- 2 garlic chopped finely
- 1 tbsp Korean hot pepper flakes / gochugaru
- 1 tbsp sugar sub honey
- 3 tbsp soy sauce
- 1 tbsp cooking rice wine / cooking sake
- 1 tbsp sesame oil
- ⅓ cup water
Optional
- Salt and pepper to season
Instructions
Prepare the tofu
- Press out tofu on a plate with a heavy weight (around 1 kg / 2 lbs) for 10 minutes to extract as much water as possible. Slice into steaks and pat dry with a paper towel on both sides. Optional: Sprinkle salt and pepper over the tofu steaks to your liking.400 g firm tofu, Salt and pepper
Prepare the seasoning sauce
- Add the spring onion, garlic, gochugaru, sugar, soy sauce, cooking wine, sesame oil and water into a small bowl. Mix well until combined.2 spring onion / green onion, 2 garlic, 1 tbsp Korean hot pepper flakes / gochugaru, 1 tbsp sugar, 3 tbsp soy sauce, 1 tbsp cooking rice wine / cooking sake, 1 tbsp sesame oil, ⅓ cup water
Cook the tofu
- Heat the vegetable oil in a large frying pan over medium high heat. Add the tofu steaks and fry for 2-3 minutes on one side until golden brown, then flip. Top with the sliced onion and allow to soften while you fry the other side of the tofu.400 g firm tofu, 1 tbsp vegetable oil, 1 onion
- Once cooked to your liking, pour over the seasoning sauce. Reduce to medium heat and cook until all the liquid has evaporated and the sauce is sticking to the tofu (around 2-4 minutes).
- Serve hot with rice and / or garnish with toasted sesame seeds.½ sesame seeds
Video
Notes
- Tofu - Use a non-stick pan or well-oiled cast iron skillet to stop the tofu sticking to the pan. It’s also a good idea to keep shifting the tofu pieces around in the pan to make sure they're not sticking while you cook.
- Storage - This dish will last 2-3 days in the fridge if stored in an airtight container. This makes it perfect for adding to a homemade dosirak (Korean lunch box similar to Japanese bento) for an easy pre-prepared lunch.
- Protein - Add boiled egg in with the sauce once the tofu has cooked. The flavour and heat reminds us of Indonesian sambal telur! Or you could swap the tofu for thinly sliced chicken such as boneless chicken thighs.
- Mushrooms - Add enoki mushrooms along with the onions for extra flavour and texture.
- Sauce - Use the sauce for other tofu dishes like ganmodoki tofu patties.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 530mg | Potassium: 88mg | Fiber: 2g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg