Korean · beginner
Korean Spicy Braised Tofu (Dubu Jorim)
Pan-seared tofu slices glazed in a garlicky soy and chili sauce — a satisfying vegan main or side.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Drain the tofu, pat it very dry, and slice into 1 cm thick rectangles. Sprinkle lightly with salt.
- 02
Mix the soy sauce, gochugaru, garlic, sugar, water, sesame oil and half the green onions in a bowl.
- 03
Heat the oil in a non-stick skillet over medium-high heat. Add the tofu in one layer and cook without moving for 3–4 minutes per side until golden.
- 04
Pour the sauce over the tofu. Simmer for 4–5 minutes, spooning the sauce over, until it reduces to a glaze.
- 05
Top with the remaining green onions and sesame seeds. Serve with rice.
A LITTLE KITCHEN KNOW-HOW
Pan-searing tofu
Drying tofu well and cooking it undisturbed in a hot, lightly oiled pan builds a golden crust that holds its shape and soaks up sauce.
Notes from the kitchen
- Pressing the tofu under a weighted plate for 15 minutes helps it brown better.
- Swap the soy sauce for tamari for a gluten-free version; check that your gochugaru contains only chili.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 19 g
- Carbohydrates
- 10 g
- calories
- 290 kcal
- protein
- 20 g
