Korean Spicy Braised Tofu (Dubu Jorim)

Dubu Jorim or Korean Braised Tofu in a wok

5 from 10 votes

Pan-fried pieces of tofu cooked down in a flavour-packed sauce. This is one of those really simple yet really satisfying tofu dishes you can enjoy as a main with some rice or as a side dish along with other Korean banchan.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main Course, Side Dish

Cuisine Korean

Servings

Calories 218 kcal

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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