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!
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!
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🥘 Ingredients
- 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.
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.
Saute shallots & garlic until they begin to soften.
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.
Add tofu back in & cook for about 10 minutes or until tofu absorbs the liquid. Flip halfway through.
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!
⏲️ 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
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.
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!
Korean Spicy Braised Tofu (Dubu Jorim)
Watch How to Make It!
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!
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
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.
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.
Now come on - Grab a seat & let's eat!
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