Korean Braised Tofu Recipe
A quick and flavourful Korean Braised Tofu Recipe (Dubu Jorim) featuring crispy pan-seared tofu simmered in a savory, slightly sweet, and spicy soy-based sauce—perfect as a healthy, protein-rich meal or side dish.
Ingredients
For the Tofu:
- 400 –500g firm or extra-firm tofu
- 1 –2 tablespoons vegetable or neutral oil
For the Braising Sauce:
- 3 tablespoons soy sauce
- 2 –3 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon minced garlic
- 1 teaspoon gochugaru Korean chili flakes
- 1 teaspoon sesame seeds
- 2 green onions chopped
Optional Add-ins:
- Sliced onions
- Mushrooms
- Fresh chili slices
Instructions
Step 1: Prepare the Tofu
- Remove tofu from packaging and pat dry thoroughly using paper towels. Slice into ½-inch thick rectangular pieces.
- (Optional: Press tofu for 10–15 minutes for better texture.)
Step 2: Make the Sauce
- In a bowl, combine soy sauce, water, sesame oil, sugar, garlic, gochugaru, sesame seeds, and green onions. Mix well and set aside.
Step 3: Pan-Fry the Tofu
- Heat oil in a non-stick pan over medium heat. Add tofu slices in a single layer and cook for 3–4 minutes per side until golden brown and slightly crispy.
Step 4: Braise the Tofu
- Reduce heat slightly and pour the prepared sauce over the tofu. Simmer for 5–10 minutes, flipping occasionally, until the sauce thickens and coats the tofu evenly.
Step 5: Finish and Serve
- Garnish with extra sesame seeds and green onions. Serve hot or at room temperature with rice.
Notes
- Pro Tips:
Use firm tofu to prevent breaking during cooking.
Always dry tofu well to achieve a crispy texture.
Do not overcrowd the pan—cook in batches if needed. - Storage:
Refrigerate in an airtight container for up to 3–4 days.
Reheat gently on stovetop or microwave. - Variations:
Spicy version: Add gochujang or extra chili flakes
Mild version: Reduce chili and increase sweetness
Vegetable version: Add onions, mushrooms, or zucchini