Korean Spicy Braised Tofu (Dubu Jorim)

Picking up marinated tofu with chopsticks on a bed of rice and spinach.

5 from 1 vote

Korean Spicy Braised Tofu (Dubu Jorim)

Convert hardcore carnivores with a cheap and healthy meal that'll make them forget about the meat! This Korean Spicy Braised Tofu, or Dubu Jorim, is packed with mouthwatering flavor using only a handful of ingredients. It's the perfect busy weeknight (aka last-minute!) dinner that'll confidently satisfy meat and veggie lovers alike!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Main Course

Cuisine: Asian, Korean

Servings: servings

Calories: 188kcal

Author: Mikha S.

Ingredients

Sauce

5 tablespoons low-sodium soy sauce
2 tablespoons gochugaru Korean chili flakes
2 tablespoons honey
1/2 cup water

Ingredients

16 oz firm tofu pat dry & cut in 1/2-inch thick slices
2 shallots finely chopped
5 garlic cloves minced
1 1/2 teaspoon sesame oil
2 green onions thinly sliced
1 teaspoon sesame seeds

Instructions

Combine sauce ingredients then set aside.
Heat a large skillet on medium-high heat. Add about a tablespoon of oil, then the tofu. Sear tofu slices until they’re golden and crispy, working in batches if needed so the pan isn't overcrowded. Remove tofu and place on a paper towel-lined plate or wire rack.
Reduce heat to medium then add shallots to the pan. Cook until they begin to turn golden. Toss in the garlic and saute for a couple more seconds, or until fragrant.
Pour in the sauce then add the tofu back in. Cook for about 10 minutes, or until the sauce is absorbed into the tofu, flipping occasionally.
Turn off heat, drizzle on sesame oil, and top with green onions and sesame seeds. Serve with hot fluffy rice or noodles. Enjoy!

Video

Notes

Key Tips:
- Getting Easy Golden Perfection: Moisture is the enemy of getting the beautiful golden color! So make sure the liquid from the tofu is drained and/or pat dry well, otherwise, your tofu will steam instead of getting golden and crispy when pan-frying.
- Effortless Draining: To easily dry out the tofu, I like to slice my tofu first, then lay them between two cutting boards lined with paper towels. I find that slicing it first drains more liquid evenly than trying to press the whole block. Let that sit while preparing the rest of the ingredients to save time!
Storage & Reheating: Store any leftovers in the fridge for up to 3 days (it tastes even better the next day after soaking up more of that sauce!). You can enjoy the Korean tofu cold or reheat it in the microwave until warm.

Nutrition