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    Home » Recipes » Vegetarian

    Korean Spicy Braised Tofu (Dubu Jorim)

    Published: Oct 11, 2022 by Mikha S. · This post may contain affiliate links

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    Convert carnivores with the easiest last-minute dinner that'll make your family forget about the meat! This simple Korean Spicy Braised Tofu, or Dubu Jorim, is packed with irresistible flavors and an easy way to eat healthy, even when you just don't have time!

    Plate of Korean braised tofu on a plate of rice and steamed spinach.

    For busy weeknights, it's tough to beat something quick and easy - bonus points if it's healthy too! This Korean Braised Tofu dish checks all the boxes AND (believe it or not) is the tofu dish my carnivore-loving husband can't stop raving about. He even said this Korean tofu is his new favorite dish - ever!

    *MIND BLOWN*

    Yep, good thing it only takes a few minutes to make! P.S. if you need more cheap and healthy recipes to convert non-tofu believers, make sure to check out my Eggplant Tofu Stir-Fry and Kimchi Soup too!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Directions
    • 👩🏽‍🍳 Key Tips
    • ⏲️ Storage & Reheating
    • 💭 FAQ's
    • 🥗 More Easy Recipes You'll Love!
    • Korean Spicy Braised Tofu (Dubu Jorim)
    • ⭐ Comments

    🥘 Ingredients

    Ingredients to make Korean braised tofu in individual bowls on a white marble table.
    • Firm Tofu: The tofu acts like a sponge absorbing all of the mouthwatering flavors! I recommend using firm tofu since it holds up well while frying. Silken or soft tofu will easily fall apart.
    • Gochugaru: Korean chili flakes are coarse and pretty mild. You can easily find them at local Asian or Korean markets, or on Amazon.
    • Low-Sodium Soy Sauce: I'm using low-sodium soy sauce (my favorite brand is Lee Kum Kee), however, if you use regular soy sauce, you may need to add a splash more water if it's too salty.
    • Sesame Oil: A little goes a long way for a deep nutty flavor.
    • Sesame Seeds: I'm using toasted sesame seeds (instead of raw) for a deeper flavor. If you have untoasted sesame seeds, I highly recommend taking a couple of seconds to dry toast them for a richer nutty flavor!
    • Honey: I prefer using honey, however, agave works also.

    🔪 Directions

    Making the Braising Sauce

    In a small mixing bowl, combine the low-sodium soy sauce, gochugaru (Korean chili flakes), honey, and water. Set it aside.

    Fry the Tofu

    Before turning on the stove, make sure your tofu is pat dry well! This will help the tofu get that beautiful golden color and further dehydrate it so it'll be easier for the tofu to soak up that delicious braising sauce!

    Heat a large pan or skillet on medium-high with a little oil. Add the tofu in, working in batches if needed so the pan isn't overcrowded. Cook for about 5 minutes, or until seared and crisp, flipping halfway through.

    Transfer the tofu to a paper towel-lined plate and set aside.

    Pan of golden crispy tofu fried in a black pan.

    Braise the Tofu to Perfection

    In the same pan, reduce the heat to medium and add a bit more oil. Saute the shallots and garlic until tender then pour in that delicious braising sauce! Bring to a simmer then add the tofu back in.

    Garlic and shallots sauted in a black pan.

    Saute shallots & garlic until they begin to soften.

    Braising sauce for the Korean tofu simmering in the pan.

    Pour in braising sauce & bring to a simmer.

    Cook for about 10 minutes, or until the tofu has absorbed the liquid, flipping halfway through. Turn off the heat, drizzle on sesame oil and sprinkle on toasted sesame seeds and green onions.

    Slices of tofu braising and bubbling n the sauce.

    Add tofu back in & cook for about 10 minutes or until tofu absorbs the liquid. Flip halfway through.

    Chopsticks lifting a slice of cooked braised tofu.

    Turn off the heat, and drizzle sesame oil, sesame seeds, and green onions. Enjoy!

    Serve Korean Braised Tofu

    This easy Korean tofu dish is delicious with hot steamy rice, fresh or steamed veggies, and/or noodles. Enjoy it warm or cold - either way, your tummy will be SO happy!

    👩🏽‍🍳 Key Tips

    • Getting Easy Golden Perfection: Moisture is the enemy to 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 and won't get much color.
    • 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 sauce to save time!
    Chopsticks picking up a slice of braised tofu from the serving plate.

    ⏲️ Storage & Reheating

    Keep any leftover Dubu Jorim in an airtight container in the fridge for up to 3 days. The tofu becomes even more flavorful the longer it soaks up all of that yummy sauce (if your tofu doesn't get devoured by then)!

    You can enjoy the Korean tofu recipe cold or reheat it in the microwave until warm.

    💭 FAQ's

    What is Dubu Jorim?

    Dubu Jorim is a traditional Korean side dish, or banchan. “Jorim” in Korean means braised with minimal liquid. This Korean braised tofu is smothered in a spicy and garlicky sauce that is quickly absorbed into the tofu. 

    You can enjoy this popular Korean tofu dish warm or cold with rice, veggies, or noodles.

    What is braised tofu?

    Tofu is pan-fried until golden and crispy, then simmered in a delicious sauce to soak up all of that sweet and savory liquid goodness!

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

    Korean Spicy Braised Tofu (Dubu Jorim)

    Author: Mikha S.
    Course: Appetizer, Main Course
    Cuisine: Asian, Korean
    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!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!

    Watch How to Make It!

    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 servings
    Calories: 188 kcal

    Ingredients
      

    Sauce

    • 5 tablespoons low-sodium soy sauce
    • 2 tablespoons gochugaru Korean chili flakes
    • 2 tablespoons honey
    • ½ cup water

    Ingredients

    • 16 oz firm tofu pat dry & cut in ½-inch thick slices
    • 2 shallots finely chopped
    • 5 garlic cloves minced
    • 1 ½ 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!
    Last Step: Please tap to leave a rating & comment sharing how you liked the recipe! This helps us create high-quality content for you & a food-loving community where we can all learn from each other 🙂

    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

    Serving: 104gCalories: 188kcalCarbohydrates: 19gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 795mgPotassium: 238mgFiber: 3gSugar: 11gVitamin A: 1247IUVitamin C: 4mgCalcium: 191mgIron: 3mg

    Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

    Mikha using chopsticks to eat a bowl of noodles.

    HEY, I'M MIKHA!

    ...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.

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