Korean Spicy Braised Tofu (Dubu Jorim)

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!

🥘 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.

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.

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

Fresh Hot Bites!

⭐ Comments