Dubu Jorim aka Spicy Braised Tofu
The versatile Korean banchan that's spicy, savory, and full of plant-based protein. Make Dubu Jorim once and it will soon become your favorite 15-minute breakfast, lunch, dinner, or snack!
Servings: 2 as main (4 as side)
- 2 cloves garlic (minced)
- 2 Tbsp soy sauce (not the low sodium kind!)
- 2 Tbsp gochukaru (Korean chili flakes)
- 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
Cut tofu into 1/2-inch thick squares. Pat both sides dry with a paper towel.
Heat a non-stick skillet (or well greased cast iron pan) with 2 Tbsp neutral oil over medium heat. When the pan is hot but not smoking, 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.
Meanwhile, mix sauce ingredients (except water) into a bowl. When the tofu has finished frying on the second side, keep the heat on medium and spoon sauce over the tofu squares. Then immediately add water into the pan.
Simmer until sauce is reduced and the tofu has absorbed all that saucy flavor, about 2-3 minutes. Shake the pan from time to time to prevent sticking and burning. 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!
Transfer to a serving platter and make sure to spoon up all the pan sauce. Garnish with green onion and sesame seeds. Serve with rice and kimchi. Enjoy!