Description
Korean Braised Tofu, also known as Dubu Jorim, is a flavorful and spicy vegan Korean dish featuring firm tofu slices braised in a savory sauce made with soy sauce, gochugaru, garlic, and sesame oil. This quick stovetop recipe yields golden-brown tofu infused with a deliciously balanced blend of spicy, sweet, and tangy flavors, perfect for serving with steamed rice and kimchi.
Ingredients
Scale
Tofu
- 1 (14-ounce) block firm tofu (pressed and cut into ½-inch thick slices)
Sauce and Seasonings
- 1 tablespoon vegetable oil
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 3 garlic cloves (minced)
- 2 green onions (chopped)
- 1 teaspoon toasted sesame seeds
- Optional: sliced red chili or more gochugaru for extra heat
Instructions
- Press the tofu: Press the tofu for at least 15 minutes to remove excess moisture, then slice into rectangles about ½-inch thick to ensure even cooking and maximum flavor absorption.
- Brown the tofu: Heat the vegetable oil in a large nonstick skillet over medium heat. Add the tofu slices and cook until golden brown on both sides, approximately 3 to 4 minutes per side, creating a crispy exterior while keeping the inside tender.
- Prepare the braising sauce: In a small bowl, combine soy sauce, water, gochugaru, sesame oil, sugar, rice vinegar, and minced garlic thoroughly to form the flavorful braising sauce.
- Braise the tofu: Pour the sauce evenly over the browned tofu in the skillet. Reduce the heat to low and let it simmer for 5 to 7 minutes, occasionally spooning the sauce over the tofu to evenly coat and infuse deep flavor.
- Garnish and serve: Remove from heat, garnish with chopped green onions and toasted sesame seeds. Serve immediately, ideally with steamed rice and kimchi for a complete traditional Korean meal.
Notes
- Serve with steamed rice and kimchi to complete the Korean meal experience.
- For a milder flavor, reduce the amount of gochugaru or substitute it with mild chili flakes.
- For a gluten-free version, substitute low-sodium soy sauce with tamari sauce.
- Pressing the tofu properly is essential to achieving the right texture and flavor absorption.
