Dubu Jorim (Korean Braised Tofu)

dubu jorim or korean braised tofu in dark shallow bowl with napkin and cutting board underneath

5 from 3 votes

Spicy Korean Braised Tofu, or Dubu Jorim, is an easy, quick, and absolutely delicious side dish. Thick tofu slices are braised in a mouthwatering sauce that's equal parts savory, spicy, and full of umami flavor. A 15-minute recipe that's full of good-for-you, plant-based protein. Satisfying, simple, and tasty -- it's a Korean home cooking staple for a reason!

Prep Time5

Cook Time10

Course: Side, Side Dish

Cuisine: Korean

Keyword: Braised, Dubu Jorim, Korean, Spicy, Tofu, vegan

Servings: as main (4 as side)

Calories: 284kcal

Author: The Subversive Table | Lis Lam

Equipment

Non-stick skillet OR well greased cast iron pan

Ingredients

1 package firm tofu

Sauce:

2 cloves garlic (minced)
2 Tbsp soy sauce (not the low sodium kind!)
2 Tbsp Gochujang (Korean chili paste) or Gochukaru (Korean chili flakes) (both work, gochukaru preferred)
1 Tbsp sesame oil
1 Tbsp rice vinegar (regular white vinegar also works, if you don't have it)
1 Tbsp sugar
1/2 cup water

Instructions

Prep tofu. Drain and slice tofu into 1/2-inch thick slices. Pat both sides dry with a paper towel.
Brown tofu. Heat a non-stick skillet with 1-2 Tbsp neutral oil over medium heat. When the pan is hot, carefully add tofu. It will splatter so be careful! Cook until crispy and browned on one side, about 3-4 minutes. (Do not disturb! Let the tofu be!) Flip and repeat.
Make sauce. While the tofu bowns, mix together the sauce ingredients into a small bowl. When the tofu has finished frying on the second side, keep the heat on medium and spoon sauce over the tofu slices
Braise tofu and sauce together. Simmer the tofu and sauce together on medium to medium-low heat. Cook until the sauce is thick and syrupy and the tofu has absorbed all that saucy flavor, about 5-6 minutes. Lower the heat if the sauce is reducing too fast or burning. Shake the pan from time to time to prevent sticking. Feel free to add more water, 1-2 Tbsp at a time, if the sauce reduces too much. This step goes quickly so watch carefully!
Garnish and serve. Transfer to a serving platter and scrape all the pan sauce on top of the tofu. Garnish with green onion and sesame seeds. Serve with rice and kimchi. Enjoy!

Video

Notes

*Store leftovers, tightly sealed, in the fridge for 3-5 days. Reheat in the microwave, slightly covered to create steam, in 1-minute increments.

Tips:

Make it saucier. If you'd like more sauce, add more water. The liquid evaporates quickly so keep an eye on the tofu as it cooks.
Cook green onion. If you don't enjoy a strong onion flavor, do not add green onion as a garnish. Instead, add to the sauce and let it cook down with the tofu. The braising process will mellow out the onion flavor.
Adjust the spice level. Add less Gochujang or leave it out altogether. The resulting flavor will be more savory-salty with a tangy flavor from the vinegar.

Nutrition