A traditional Korean marinade does a pretty darn good job turning a simple block of tofu into a very delicious meal. It won’t even seem like you’re actually eating tofu!
The tofu is first seared on both sides to solidify the outside before it’s braised in the marinade creating a soft inside. It’s a one-skillet recipe so it’s pretty darn easy to make as well (not to mention easy clean up!).
It can be served either warm or cold, and the best way to eat it in my opinion is over a bowl of warm or cold rice. If you’re lucky enough to have any leftovers it tastes even better the next day.
Recipe adapted from Korean Bapsang. (with just a few small adjustments).
Korean Braised Tofu (Dubu Jorim 두부조림)
A simple block of tofu is given a boost of life when braised to a crispy outside and soft inside with a traditional Korean marinade. Delicious over a bowl of rice.
Ingredients
- 600g medium-firm tofu
- 1 tablespoon vegetable oil
- FOR THE SAUCE
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons water
- 2 tablespoons sesame oil
- 2 teaspoons sugar
- 1 teaspoon gochugaru (Korean red pepper flakes) *optional
- 2 teaspoons white roasted sesame seeds
- 2 garlic cloves, finely minced
- 2 scallions, finely chopped
- 1 pinch salt
- OPTIONAL GARNISH:
- 1 tablespoon black sesame seeds
- 1 scallion, finely chopped
Directions
- Step 1 Make the sauce. Combine all the sauce ingredients together in a bowl. Stir to combine and set aside on counter while you prepare the tofu. (Gochugaru can be found in most Asian markets. If you can’t find it though, no problem. It tastes just as good without it. If you like it spicy then add a teaspoon (or 2 teaspoons for an extra kick.).
- Step 2 Take the tofu block(s) out of the package and gently rinse under water. With a double-lined paper towel gently pat the tofu block dry. Cut the tofu block into approximately 1/2-inch thick pieces.
- Step 3 Set a large non-stick skillet on your counter. Add vegetable oil and spread out so oil is evenly distributed on pan surface. Place the tofu pieces on the skillet in a single layer. In case you were wondering, yes, you do this step without heat because it helps eliminate hot oil splatter which usually happens when you add wet tofu to hot oil.
- Step 4 Once your skillet is prepared with 1 layer of tofu, move it over to the stove and turn on heat to medium-high. Cook each side until light-golden brown (about 5 minutes per side). When flipping the tofu pieces do this carefully to ensure the tofu keeps its shape. The tofu will release some liquid. This is ok. Leave this liquid in the skillet as it is needed to braise the tofu.
- Step 5 Give your sauce a quick last stir and add it into the skillet. Spread it out, spoon some sauce over the top of the tofu, slightly lift tofu pieces to get some sauce under them. Then cover with lid (if your skillet doesn’t come with a lid then use any other lid from a different pot that covers your skillet) and braise for about 5-7 minutes. Halfway through open lid, spoon some sauce over the top of each tofu, a little under each, then cover again and finish braising.
- Step 6 Garnish with black sesame seeds and chopped scallions. (optional)
- Step 7 Serve warm or cold. It’s amazingly delicious the next day cold over a bowl of rice.