Korean Spicy Braised Tofu, anyone? These are pan-fried pieces of tofu cooked down in a flavour-packed sauce.
You can cook this braised tofu up in 30 minutes or less and is good enjoyed warm or cold as banchan or side dish.
KOREAN BRAISED TOFU OR DUBU JORIM
This is one of those tofu dishes I make almost on a weekly basis. Korean Braised Tofu, or Dubu Jorim, are pan-fried pieces of tofu cooked down in a savoury, somewhat spicy (gochugaru is a bright red but is actually not as spicy as it looks), and slightly sweet sauce.
GREAT FOR MEAL-PREP AND BULK COOKING
I love making this dubs jorim or braised tofu at the start of the week and just store it in a container in the fridge to enjoy throughout the week. I also find the the longer it sits, the better it tastes as it soaks up all the flavours!
HOW TO COOK DUBU JORIM
MUSHROOMS
I cooked mine down with some fresh enoki mushrooms and lots of green onions, of course. Sometimes I like to cook it with some cabbage for that extra crunch and sometimes even with kimchi.
You can opt to skip the mushrooms or use other mushrooms! It adds a nice texture and extra flavour.
HOW TO COOK DUBU JORIM
FIRST, press the tofu for 10 minutes. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
THE BRAISING SAUCE
Mix all the sauce ingredients in a bowl and set aside.
Slice the tofu into 1/2 to 1-inch thick pieces. You can slice them into rectangular or square pieces, it’s up you!
Pan-fry the tofu until golden brown, around 4-5 minutes on each side. I cooked my tofu in two batches since my non-stick pan is a bit small. I eventually had to transfer my tofu into a larger pan.
Add in the enoki mushrooms or other mushrooms, if using.
Then over medium high heat, pour in the sauce mixture. Leave to boil and once it boils, lower the heat to medium.
Scoop the sauce from the sides to pour over the tofu and coat them in the mixture. Flip the tofu over. Leave the tofu to cook for another 3 to 4 minutes until the tofu absorbs some of the liquid and the mushrooms are cooked through.
Garnish with the green scallion and toasted sesame seeds. Serve and enjoy with a bowl of some steamed rice! You can also refrigerate this and enjoy it cold with other Korean banchan (side dishes).
VERSION OF THIS BRAISED TOFU WITHOUT THE MUSHROOMS
OTHER KOREAN RECIPES YOU MIGHT LOVE:
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Pancakes or Kimchi Jeon
- Kimchi Noodle Soup with Dumplings
HOW TO ENJOY KOREAN BRAISED TOFU
This spicy braised tofu is one of those really simple yet really satisfying tofu dishes you can enjoy warm or cold.
I personally love to make in big batches at the start of the week and keep these in the fridge for upcoming meals so I can either just reheat them or leave it out at room temperature.
It is delicious as a main with some steamed rice or noodles as a side dish along with other Korean banchan like kimchi or kongnamul.
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
You can also check out my other tofu recipes here or down below:
Check out my tips on how to store tofu!
- Hakka-Style Stuffed Tofu
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
- Orange Tofu
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
Korean Spicy Braised Tofu (Dubu Jorim)
Ingredients
- 1 block extra firm tofu , 17 oz
- 3.5 oz fresh enoki mushrooms , optional
- 1-2 tbsp neutral oil for pan frying
- 1 scallion sliced, white part separated for the sauce
Sauce
- 1/4 cup soy sauce
- 1/2 cup water
- 1 tbsp mirin or other rice wine, optional but highly recommended
- 2 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 1/2 tbsp gochugaru , Korean red pepper flakes
- 2 cloves garlic minced
- 3 tsp sugar or more, adjust according to desired sweetness
- Chopped scallions white parts (green parts for garnish)
To Serve
- Roasted sesame seeds for topping
- Steamed Rice
- Chopped scallions or green onions for topping
Instructions
- Press the tofu for 10 minutes. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
- If using, break apart the enoki mushrooms or slice the mushrooms of choice
- Thinly slice the scallion. Separate the white and green part. The white part will be for the sauce while the green part will be for garnish. Mix all the sauce ingredients in a bowl and set aside.
- Slice the tofu into 1/2 to 1-inch thick pieces. You can slice them into rectangular or square pieces, it’s up you!
- Heat a large non-stick pan over medium high heat. Add the oil.
- Once hot, place the sliced the tofu slices.
- Pan-fry the tofu until golden brown, around 4-5 minutes on each side. I cooked my tofu in two batches since my non-stick pan is a bit small. I eventually had to transfer my tofu into a larger pan.
- Add in the enoki mushrooms or other mushrooms, if using.
- Then over medium high heat, pour in the sauce mixture. Cover the pan and leave to boil. Once it boils, lower the heat to medium. You can leave the pan uncovered at this point.
- Scoop the sauce from the sides to pour over the tofu and coat them in the mixture. Flip the tofu over. Leave the tofu to cook for another 5 to 6 minutes until the sauce is reduced and the tofu absorbs some of the liquid.
- Garnish with the green scallion and toasted sesame seeds. Serve and enjoy with a bowl of some steamed rice! You can also refrigerate this and enjoy it cold with other Korean banchan (side dishes).
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This Post Has 8 Comments
Amazing ??????????
I’ve made this quite a few times because it’s that good! I eat it with soba noodles and blanched bok choy 🙂
this was good! didnt have gochugaru so used about a tbsp of gochujang and reduced soy sauce by a bit and still came out real nice
Thanks so much Gong! Gochujang is great too! ◡̈
This was absolutely delicious! I’ve tried a couple of other recipes for dubu jorim and none of them even come close to this. Served with steamed rice, kimchi and small toasted nori sheets.
Sounds like an amazming meal! And rly happy you liked it, thanks so much Carla! ◡̈
This was so good. The enoki tastes like a vegetable noodle. I added some Laoganma fried chili in oil as I didn’t have the Korean red pepper flakes. Like a hug in a dish I told my wife.
That chili oil is great addition! Thanks Marco! ◡̈