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Janelle Carss

Dubu Jorim (Korean Spicy Braised Tofu)

This easy Korean spicy braised tofu (Dubu Jorim) is pan-fried until golden, then simmered in a savoury, tangy, sweet and spicy gochugaru sauce. A delicious vegan Korean-inspired dish ready in just 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 to 4 servings
Course: Main Course, Side Dish
Cuisine: Korean-Inspired
Ingredients Method Video

Ingredients
  

  • 1 350g block extra firm tofu, patted dry
  • 1-2 tbsp neutral oil for pan frying
  • 2 large green onions, diced, white and dark green parts separated
Sauce
  • 2 tbsp low-sodium soy sauce, or tamari if gluten-free
  • ½ cup water
  • 1 tbsp mirin, optional
  • 2 tsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tsp sesame seeds, plus extra for garnish
  • 2 cloves garlic, minced
  • 1 tbsp agave nectar, or maple syrup
  • salt, to taste if needed
  • extra chopped green onions, for garnish

Method
 

  1. Drain your tofu and pat it dry with a clean kitchen towel or paper towels. Slice it into approximately ¼ to ½-inch thick pieces.
    You don't need to press the tofu for this recipe, but removing excess moisture will help it develop a beautiful golden crust when pan-fried.
  2. Heat the neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and pan-fry until deeply golden on both sides, approximately 3–4 minutes per side.
    Work in batches if needed to avoid overcrowding the pan. Transfer the tofu to a plate and set aside.
  3. While the tofu is cooking, whisk together the soy sauce, water, mirin, sesame oil, rice vinegar, gochugaru, sesame seeds, minced garlic, and agave in a small bowl. Stir in the dark green parts of the green onion, reserving some for garnish.
  4. Using the same skillet, add the white parts of your sliced green onions and sauté briefly until fragrant and lightly golden.
    Pour the prepared sauce into the skillet and bring it to a gentle simmer. Allow it to cook for a couple of minutes until it begins to reduce and thicken slightly.
  5. Add the pan-fried tofu back into the skillet, gently turning the pieces to coat them in the sauce. Simmer for another 2–3 minutes, allowing the tofu to soak up all those delicious flavours.
    Taste and adjust the seasoning with additional salt, sweetness, or gochugaru as desired.
  6. Remove from the heat and garnish with the green parts of the sliced scallions and additional toasted sesame seeds.
    Serve immediately over steamed rice, spooning any leftover sauce over the top. A little extra drizzle of toasted sesame oil is never a bad idea.

Video