Dubu Jorim

Golden, firm tofu slices soaked in a dark, glossy red sauce. The chili provides a tingling heat while the soy sauce adds a deep salty punch.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 323
• Protein: 22 g
• Carbs: 10 g
• Fat: 22 g

Ingredients

• 500 g firm tofu ( cut into rectangles )
• 2 tbsp Sunflower oil
• 3 tbsp Korean soy sauce
• 1 tbsp gochugaru
• 2 piece Garlic ( minced )
• 1 tsp Brown sugar
• 100 ml Mineral water
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Sesame oil
• 1 tsp sesame seeds

Instructions

1. Prepare the tofu

   Cut the tofu into one-centimeter thick rectangles. Pat each piece thoroughly with a dry cloth: the tofu must be perfectly dry on the surface to sear properly instead of boiling in the oil.

2. Prepare the braising base

   In a bowl, mix the Korean soy sauce, gochugaru, minced garlic, brown sugar, and mineral water. Stir until the sugar is dissolved and the sauce takes on an intense red color.

3. Sear the tofu

   Heat the sunflower oil in a large skillet. Place the tofu slices without overlapping. Let them brown for about 3 to 4 minutes per side until a firm, reddish crust forms under the spatula.

4. Final braising

   Pour the sauce over the golden tofu. Reduce the heat and simmer. When the sauce generously coats each piece and becomes syrupy, add the sliced green onion, sesame oil, and sesame seeds.

Chef's tips

• The secret is in pressing the tofu: if too much water remains, it will never develop that protective crust that absorbs the sauce.
• Don't flip the tofu too early. Wait until it releases naturally from the pan, signaling that the Maillard reaction is complete.

Storage

Keeps for 3 days in the refrigerator. The tofu will continue to absorb the sauce, making it even more intense the next day.