If you’re craving a dish that’s bursting with bold flavors yet comes together in no time, you’re going to love this Easy 20-Minute Korean Braised Tofu (Dubu Jorim) Recipe. It’s the perfect match of crispy pan-fried tofu soaking up a sweet, savory, and slightly spicy sauce that will have your taste buds dancing. Whether you’re a tofu lover or new to Korean cooking, this vibrant dish offers the kind of comfort and simplicity that makes weeknight dinners feel extra special.

A white bowl with blue vertical stripes on the inside is filled with a layer of white rice at the bottom. On top are two layers of marinated tofu slices covered in a thick dark red sauce mixed with chopped green onions and bits of garlic. The tofu has a slightly crispy texture, and the sauce looks spicy and oily. In the background, there is a small clear white bowl filled with chopped green onions, placed on a white marbled surface, with wooden chopsticks nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are refreshingly straightforward but pack a punch in taste and texture. Each one plays an essential role, from the firm tofu giving hearty bite to the fragrant sesame oil and garlic that create that classic Korean aroma.

1 lb (block) tofu (firm / extra-firm / medium-firm): The star of the dish, firm tofu holds its shape beautifully during frying and braising.
1.5 tbsp vegetable oil (or any neutral oil): For crisping up the tofu with a golden crust without interfering with flavor.
3/4 tsp salt: Helps draw out excess moisture from tofu and seasons it well.
3 garlic cloves (minced): Adds a pungent, savory depth that complements the sauce perfectly.
2 green onions (finely chopped): Bright and fresh, they bring a lovely crunch and color contrast.
1/4 cup regular soy sauce (or light soy sauce): Delivers the essential umami backbone of this dish.
1 tbsp white granulated sugar (or cane sugar): Balances the saltiness with a hint of sweetness.
1 tbsp sesame oil: Imparts that unmistakable nutty aroma that is key to Korean cuisine.
1 tbsp gochugaru (or Gochujang): Brings the perfect mild heat and vibrant red color.
1/2 tbsp rice vinegar (apple cider vinegar / white vinegar / mirin): Adds a subtle tang to brighten up the sauce.
1 tsp sesame seeds: For a gentle crunch and toasty flavor in the final garnish.
1/3 cup water (cold or room temperature): Helps the sauce reduce evenly without burning.
1 green onion (finely chopped, optional garnish): For adding fresh color and a mild oniony bite when serving.

How to Make Easy 20-Minute Korean Braised Tofu (Dubu Jorim) Recipe

Step 1: Prepare the Tofu

Start by draining the tofu block to get rid of excess liquid. Slice it into rectangles about 2.5 inches long and 1/3 inch thick—this size ensures even cooking and perfect bite-size pieces. Lay the slices flat on a plate or baking sheet lined with paper towels, then pat the tofu slices dry on top with another paper towel. Sprinkle salt evenly, which helps remove any remaining moisture and seasons the tofu gently. Let the slices rest for about 10 minutes during this process.

Step 2: Make the Sauce

While the tofu is resting, gather the sauce ingredients: minced garlic, chopped green onions, soy sauce, sugar, sesame oil, gochugaru, rice vinegar, sesame seeds, and water. Combine everything in a small bowl and stir until the sugar dissolves and the flavors meld nicely into a rich, spicy, and slightly sweet sauce.

Step 3: Pan-Fry the Tofu

Heat vegetable oil in a large skillet over medium heat. Carefully place the tofu slices in the pan in a single layer, allowing them to fry undisturbed for 2 to 4 minutes until golden brown and crispy on the bottom. Flip the slices with a spatula and fry the other side for the same amount of time. This crispy exterior is what makes this Easy 20-Minute Korean Braised Tofu (Dubu Jorim) Recipe so addictive.

Step 4: Braise the Tofu in Sauce

Once the tofu is crispy on both sides, pour your prepared sauce mixture over the tofu in the pan. Allow it to simmer and coat the tofu slices for 3 to 4 minutes so the sauce thickens slightly and the tofu soaks up all that incredible flavor. This step gives the dish its signature glossy finish and delicious depth.

Step 5: Garnish and Serve

Turn off the heat, sprinkle some extra chopped green onions for a pop of freshness and a pinch more sesame seeds if you like. The tofu is now vibrant, flavorful, and ready to enjoy!

How to Serve Easy 20-Minute Korean Braised Tofu (Dubu Jorim) Recipe

A close-up of a rectangular piece of tofu covered in a shiny red sauce with visible sesame seeds and chopped green onions on top, held by dark wooden chopsticks. The tofu looks tender with a slightly crispy edge and has a glossy texture from the sauce. Below it, a white plate carries another similar tofu piece resting on a white marbled surface, slightly blurred to keep the focus on the front tofu. The scene is bright with natural light, giving the sauce a rich and appetizing color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with freshly chopped green onions and toasted sesame seeds doesn’t just add gorgeous color—it also lifts the flavor with a gentle crunch and freshness. If you want an extra kick, a little more gochugaru sprinkled on top works perfectly.

Side Dishes

This dish is a natural companion to steamed white rice, which allows the bold sauce to shine. You can also serve it alongside sautéed spinach, kimchi, or a light cucumber salad to balance the savory richness with some refreshing textures.

Creative Ways to Present

For a fun twist, try stacking the tofu slices in a pyramid shape or serve them on a bed of sautéed noodles for a noodle bowl vibe. You can drizzle some extra sauce over everything for that restaurant-quality look and flavor boost.

Make Ahead and Storage

Storing Leftovers

Leftover Korean braised tofu keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen after a day, making it even better the next day!

Freezing

While you can freeze the tofu, the texture changes slightly when thawed. For best results, reheat it fresh, but if you must freeze, wrap tightly and consume within one month.

Reheating

To reheat, simply warm the tofu gently in a pan over low heat with a splash of water or sauce to prevent drying out. Avoid microwaving if you want to keep the crispy texture intact.

FAQs

Can I use soft tofu for this recipe?

Soft tofu is not recommended because it’s delicate and won’t hold its shape well during pan-frying. Firm, extra-firm, or medium-firm tofu works best to achieve that crispy, golden crust.

What if I don’t have gochugaru or gochujang?

If you don’t have Korean chili flakes or paste, you can substitute with a small amount of red chili powder or a touch of Sriracha, but the flavor profile will be different. Gochugaru adds a unique smoky, fruity heat!

Can I make this vegan?

Absolutely! This recipe is already vegan-friendly as is, just be sure your soy sauce is gluten-free if you are avoiding gluten.

Is this dish spicy?

It’s mildly spicy thanks to the gochugaru, but you can adjust the heat level by adding more or less according to your preference.

How can I make the tofu crispier?

Patting the tofu dry and salting it beforehand is key. Also, make sure your oil is hot enough before frying and don’t overcrowd the pan. Using a neutral oil with a high smoke point helps create a crispy surface without burning.

Final Thoughts

If you’re looking for a dish that’s delicious, quick, and packed with authentic Korean flavors, this Easy 20-Minute Korean Braised Tofu (Dubu Jorim) Recipe should be at the top of your list. It’s a fantastic way to enjoy tofu in a simple yet flavorful way that will delight your family and friends. Trust me, once you try it, this tofu will become a cherished go-to in your kitchen rotation.

Easy 20-Minute Korean Braised Tofu (Dubu Jorim) Recipe