Dubu-Jorim: Korean Braised Tofu

Firm, golden tofu slices glazed in an intense, syrupy red sauce. The Gochugaru chili brings a smoky heat that balances perfectly with the saltiness of the soy sauce.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 334
• Protein: 22 g
• Carbs: 13 g
• Fat: 22 g

Ingredients

• 500 g firm tofu ( sliced )
• 3 tbsp Korean soy sauce
• 1 tbsp gochugaru
• 2 piece Garlic ( minced )
• 1 tbsp White sugar
• 100 ml Mineral water
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 tbsp Sunflower oil
• 1 tbsp Sesame oil ( for finishing )
• 1 tsp Sesame seed ( toasted )

Instructions

1. Tofu preparation

   Carefully pat the tofu dry with a clean cloth to remove moisture. Cut into one-centimeter thick rectangles. Dry tofu ensures better browning.

2. Pan-searing

   Heat sunflower oil in a pan. Sear the tofu slices until a firm, light golden crust forms on each side.

3. Seasoning preparation

   In a bowl, mix soy sauce, gochugaru, minced garlic, sugar, and water. The mixture should be homogeneous and deep red.

4. Simmering and glazing

   Pour the sauce over the tofu in the pan. Reduce over medium heat until the liquid coats the spoon and glazes every piece. Add sliced scallions at the end.

Chef's tips

• Don't flip the tofu too early; wait until it releases naturally from the pan to ensure a perfect crust.
• If the sauce reduces too quickly, add a splash of water to maintain the glazed finish.
• Add sesame oil off the heat to preserve its delicate, volatile aroma.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Best enjoyed cold or lukewarm.