Tofu seems to be one of those polarizing ingredients—you either hate it or you love it. (For the record, I’m definitely a fan. 😉) Prepared right, this East Asian staple is a fantastic vessel to absorb any flavor you like, and this dish is a perfect example!
Dubu Jorim is a classic style of Korean side dish, or banchan. It’s common to see this as one of several side dishes at Korean barbecue restaurants, but it’s just as easy to enjoy this as a vegetarian entree on top of rice. (As a bonus, you can enjoy this dish whether it’s hot or cold!) Pair it with Hobak Namul, and you have a full meal!
Dubu Jorim (Korean Spicy Braised Tofu)
16 oz firm tofu
1 TBSP oil
3 TBSP low-sodium soy sauce
2 TBSP water
2 tsp honey
2 tsp sesame oil
2 cloves garlic, minced
1 tsp gochugaru
1 tsp gochujang
1 tsp sesame seeds
Cut the tofu into 1/2” slices, then pat dry with a paper towel. Put a large sauté pan on medium heat, and pour in the oil. Arrange the tofu slices in a flat layer in the pan, and sear for about 4 minutes on each side, until lightly golden brown.
Stir together the remaining ingredients in a bowl, and carefully pour the sauce over the tofu. Reduce the heat to medium-low; simmer for 5-6 minutes, flipping the tofu halfway through and occasionally spooning the sauce on top. Garnish as desired, and serve with rice. Refrigerate any leftovers.
Serves about 4.
Hapanese Cuisine 