Description

This easy and flavorful Korean Braised Tofu (Dubu Jorim) recipe offers tender tofu slices pan-fried to a golden crisp and simmered in a savory, slightly sweet, and spicy sauce made with soy sauce, garlic, gochugaru, and sesame oil. Ready in just 20 minutes, it’s a perfect plant-based dish to enjoy as a main or a side, complete with a garnish of green onions and sesame seeds.

Ingredients

Scale

Tofu

1 lb block tofu (firm, extra-firm, or medium-firm)
3/4 tsp salt
1.5 tbsp vegetable oil (or any neutral oil)

Sauce

3 garlic cloves, minced
2 green onions, finely chopped
1/4 cup soy sauce (regular or light)
1 tbsp white granulated sugar (or cane sugar)
1 tbsp sesame oil
1 tbsp gochugaru (or Gochujang)
1/2 tbsp rice vinegar (apple cider vinegar, white vinegar, or mirin)
1/3 cup water (cold or room temperature)
1 tsp sesame seeds

Garnish (optional)

1 green onion, finely chopped

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Instructions

Prepare tofu: Drain the block of tofu to remove its packaged liquids, then slice it into 2.5-inch-long rectangles about 1/3-inch thick.
Dry tofu: Lay the tofu slices flat in a single layer on a large baking sheet or plate lined with paper towels. Pat dry the tofu with additional paper towels and evenly sprinkle salt over the slices. Let them sit for 10 minutes to help remove excess moisture.
Make the sauce: While the tofu is resting, combine the minced garlic, chopped green onions, soy sauce, sugar, sesame oil, gochugaru, rice vinegar, and water in a small bowl. Mix well to blend the flavors.
Pan-fry tofu: Heat the vegetable oil in a large pan over medium heat. Add the tofu slices carefully and pan-fry each side for 2 to 4 minutes until they turn golden brown and crisp.
Braise tofu: Pour the prepared sauce evenly over the tofu in the pan. Let it cook for 3 to 4 minutes, allowing the sauce to reduce and coat the tofu slices thoroughly.
Garnish and serve: Sprinkle sesame seeds and additional chopped green onions on top. Serve the braised tofu hot with steamed rice for a delicious and satisfying meal.

Notes

Use firm or extra-firm tofu to maintain texture during cooking.
Patting the tofu dry and salting it helps achieve a better sear and removes excess moisture.
Adjust gochugaru or Gochujang quantity to control spiciness according to your taste.
Serve immediately to enjoy the tofu crispy on the outside yet tender within.
This dish pairs well with steamed rice and simple Korean side dishes like kimchi.