# Korean Braised Tofu

> Dubu jorim (두부조림)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-braised-tofu/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 20 min, cook 5 min, total 25 min
- Serves: 4

## Ingredients

### For the Tofu

- 1 block firm tofu (14-16 oz)
- 2 tbsp vegetable oil
- 2 green onion(s) (chopped)
- 1 green chili (sliced (optional))

### For the Sauce

- 4 tbsp soy sauce
- 1 tbsp garlic (minced)
- 1 tsp korean red pepper flakes (gochugaru)
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp sesame seeds
- ¼ tbsp black pepper

## Instructions

### Prepare the Tofu

1. Drain the tofu and pat completely dry with paper towels
2. Cut each block into rectangles about ½-inch thick
3. Place rectangles between fresh paper towels and press gently to remove excess moisture
4. Let sit for 10 minutes under gentle pressure
5. This step is crucial for helping the tofu absorb the braising sauce later

### Initial Frying Process

6. Heat a large, non-stick pan over medium-high heat
7. Add 2 tbsp vegetable oil and spread evenly
8. Once oil is hot (test with a drop of water - it should sizzle)
9. Carefully place tofu pieces in a single layer
10. Don't overcrowd - cook in batches if needed
11. Fry for 4-5 minutes on each side until golden brown
12. Handle pieces gently when flipping to prevent breaking
13. Remove and place on paper towels

### Prepare Braising Sauce

14. In a bowl, whisk together soy sauce, water, garlic, brown sugar, korean red pepper flakes, and sesame oil.
15. Stir until sugar completely dissolves
16. Taste and adjust seasonings if needed
17. The sauce should be balanced between salty, sweet, and spicy

### Braising Process

18. Return the pan to medium heat
19. Carefully arrange fried tofu pieces back in the pan
20. Pour the sauce evenly over the tofu
21. Let it come to a gentle simmer
22. Spoon the sauce over the tofu pieces periodically
23. Cook until sauce reduces and becomes glazy
24. Flip pieces once during braising
25. The tofu should absorb the sauce while maintaining its crispy exterior

### Final Seasoning

26. Once sauce has reduced by about 75%
27. Add sliced green onions
28. Sprinkle with toasted sesame seeds
29. Give the pan a gentle shake to distribute
30. Let cook for 1 more minute
31. The sauce should now be thick and coating the tofu

### Resting and Serving

32. Remove from heat
33. Let rest for 5 minutes
34. During this time, the tofu will continue to absorb flavors
35. Garnish with additional green onions and sesame seeds if desired
36. Sauce will continue to thicken as it cools

## Notes

## Recipe Tips

- Use extra-firm tofu

- Drain thoroughly

- Don't move tofu while frying

- Keep sauce simmering gently

- Adjust spice level

- Watch liquid reduction

#### Serving Suggestions

Serve with:

- Steamed rice

- Other banchan

- Korean soups

- In lunch boxes

- As protein main

- With fresh kimchi

#### Variations

- Extra spicy version

- Double-braised style

- Add mushrooms

- Include onions

- Different sauce combinations

- Crispy version

#### Storage

- Keeps 4-5 days refrigerated

- Store in sauce

- Reheat gently

- Can be served cold

- Don't freeze

The key to perfect dubu jorim is patience during each step and careful attention to the sauce reduction. The goal is to have tofu that's crispy on the outside, tender inside, and thoroughly flavored with the reduced sauce.

## Nutrition per serving

- Calories: 285
- Carbohydrates: 9 g
- Protein: 20 g
- Fat: 21 g
- Saturated fat: 3 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 919 mg