Korean Spicy Braised Tofu (Dubu Jorim)
Pan-seared tofu slices glazed in a garlicky soy and chili sauce — a satisfying vegan main or side.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Technique to learn
Pan-searing tofu
Drying tofu well and cooking it undisturbed in a hot, lightly oiled pan builds a golden crust that holds its shape and soaks up sauce.
Instructions
Step 1: Drain the tofu, pat it very dry, and slice into 1 cm thick rectangles. Sprinkle lightly with salt.
Step 2: Mix the soy sauce, gochugaru, garlic, sugar, water, sesame oil and half the green onions in a bowl.
Step 3: Heat the oil in a non-stick skillet over medium-high heat. Add the tofu in one layer and cook without moving for 3–4 minutes per side until golden.
Step 4: Pour the sauce over the tofu. Simmer for 4–5 minutes, spooning the sauce over, until it reduces to a glaze.
Step 5: Top with the remaining green onions and sesame seeds. Serve with rice.
Cooking tips
- Pressing the tofu under a weighted plate for 15 minutes helps it brown better.
- Swap the soy sauce for tamari for a gluten-free version; check that your gochugaru contains only chili.
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