Prep 15 mins
Cook 25 mins
Dubu jorim (braised tofu) is one of the few dishes that puts tofu as the central ingredient in Korean cooking. It is a great source of protein (as most vegetarians already know), low in saturated fat, and provides of host of minerals and vitamins that make it a sought-after ingredient in Korea and abroad. Tofu (aka dubu) is a staple in Korea and is a regular ingredient in Korean cooking. Not only that, but it's really one of the most healthy and diverse ingredients that can make a dish outstanding in terms of texture and flavor profiles.
- 1 (14 -16 ounce) package firm tofu
- 1⁄2 cup soy sauce
- 1⁄4 cup water
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes (gochugaru)
- 1 -1 1⁄2 tablespoon brown sugar
- 1 scallion, finely diced
- For frying:
- Cut the tofu block into 1/2-inch thick square pieces. Pat dry with a paper towel and try to remove excess water.
- For boiling or steaming:.
- Keep tofu block in tact until cooked. Simply boil or steam for about 5-7 minutes and then cut into 1/2-inch thick square pieces.
- Heat 1 tbsp oil in a large non-stick skillet, carefully add the tofu pieces and sear over medium heat until golden brown, 5 minutes each side.
- Meanwhile, prepare the sauce by mixing remaining ingredients together in a large pot that will fit tofu pieces. Add the fried tofu pieces and braise them for about 10-15 minutes on high heat or until most of the sauce has evaporated. Flip tofu pieces halfway to coat halfway during the braise.
- Plate tofu pieces and garnish with scallion strips and sesame seeds. If boiling or steaming the tofu, pour sauce mixture over cooked tofu pieces and then garnish. Enjoy.