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.
Why We Love This
Korean spicy braised tofu is chewy on the inside, a little bit crispy on the outside, totally moreish and equally delicious served hot or cold!
Dubu jorim is one of our favourite Korean tofu recipes. It’s so easy and the best tofu recipe to convert people who think they hate tofu!
What is Dubu Jorim?
Dubu jorim (두부조림 = stewed or braised tofu) is a popular Korean banchan (side dish). It’s similar to gamja jorim (braised potatoes), where the tofu pieces are lightly fried until crispy, then braised in a spicy seasoning of soy sauce and gochugaru / Korean chilli noodles.The seasoning is spicy, savoury and a little bit sweet which caramelises to perfection once it cooks down in the pan. Eat it any time of the day as a side dish with rice, or as a quick dinner, lunch or snack.
How to make Spicy Korean Braised 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.
- Add the spring onion, garlic, gochugaru, sugar, soy sauce, cooking wine, sesame oil and water into a small bowl. Mix well until combined.
- 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.
- 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).
Korean Braised Tofu
- 1 block (300g) silken tofu, cubed
- 2 carrots, finely diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn kennels
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 1/4 cup water
- 4-5 chives or 1-2 spring onion, finely sliced
- 2 tsp cornstarch
- 2 tbsp water
- Oil for cooking
- S & P to taste
- In a clay pot/casserole/frying pan with a lid, sauté chives/spring onion until fragrant
- Add in diced carrots and continue to sauté until tender
- Add in frozen peas, corns and tofu
- Add in all the sauce and water and cook everything with the lid on with medium heat for around 10 minutes
- In a small bowl, mix cornstarch and water until smooth and pour the thickening starchy water over tofu
- Cook for another 2-3 minutes or until the sauce thicken up
- Season if needed and garnish with sliced chives or spring onions and serve up warm with rice
0 Comments