Braised Tofu (Dubu Jorim)
This dish works best when the tofu is allowed to sit for a few minutes after cooking, which lets the liquid penetrate the curd. It is a staple meant to be eaten alongside warm steamed rice.
Dry the tofu thoroughly.
Moisture is the enemy of a crisp crust; press the tofu between paper towels or a clean kitchen cloth for at least ten minutes before frying.
- Non-stick skillet
- Tongs
- Small mixing bowl
What goes in.
- 1 block (14 oz)extra-firm tofu, sliced into 1/2-inch thick rectangles
- 3 tbspsoy sauce
- 1 tbspgochugaru (Korean red chili flakes)
- 1 tbsptoasted sesame oil
- 1 tspsugar
- 2 stalksgreen onions, thinly sliced
- 2 clovesgarlic, minced
- 1/4 cupwater
- 2 tbspneutral oil, for frying
Establishing the Foundation
Do not crowd the pan. You need space between each piece of tofu to allow the surface moisture to evaporate so a tan, resilient crust can form.
The method.
Prep the tofu
Pat the sliced tofu dry. Heat the neutral oil in your skillet over medium-high heat.
Sear
Place tofu in the pan. Cook without moving for 3-4 minutes per side until the edges show a light brown, firm crust.
Mix the sauce
Whisk the soy sauce, gochugaru, sesame oil, sugar, minced garlic, and water in a bowl.
Braise
Pour the sauce over the tofu. Reduce heat to low. Let it bubble gently until the liquid reduces by two-thirds and clings to the tofu.
Finish
Scatter the green onions over the top during the final minute of cooking. Serve warm.
Other turns to take.
Spicy extra
Add one thinly sliced fresh red chili to the braising liquid for a sharper heat.
Sweetened
Add a teaspoon of honey or rice syrup for a glossier finish and a deeper, caramelized depth.
When it doesn't go to plan.
If the tofu sticks, it is not ready to turn; wait until it releases naturally from the pan.
Use a splatter guard if your pan is shallow, as the sauce will bubble vigorously when it hits the hot oil.
Store leftovers in an airtight container; the tofu continues to absorb the sauce while sitting, making it better the next day.
The ones that keep coming up.
Can I use silken tofu?
No. Silken tofu will fall apart during the searing and braising process. Use only extra-firm.
What if I don't have gochugaru?
You can use a pinch of cayenne or crushed red pepper flakes, though the flavor profile will shift away from the traditional earthy heat.
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