The sizzling sound of tofu meeting the hot pan brings an instant sense of comfort and excitement. As I expertly fry each piece to a golden perfection, the aromatic blend of garlic and gochugaru fills my kitchen, making it impossible to resist. This 20-Minute Korean Braised Tofu recipe, or Dubu Jorim, transcends simple vegetarian fare, offering bold flavors that satisfy even the most discerning palate. Not only is it a quick and easy meal to whip up, but it also delightfully balances sweetness, spice, and umami, making it perfect as a standalone dish or a side. Plus, the versatility means you can easily swap in chicken or shrimp if you’re in the mood for something different! Are you ready to transform your weeknight dinners with this delightful dish?
Why is Korean Braised Tofu a Must-Try?
Quick Preparation: This dish comes together in just 20 minutes, making it perfect for busy weeknights.
Flavor Explosion: The medley of sweet, spicy, and umami flavors will awaken your taste buds.
Versatile Option: Easily swap tofu for chicken, pork, or shrimp, offering options for everyone at your table.
Nutritional Powerhouse: With around 450 calories per serving, it’s a protein-rich option that keeps you satisfied.
Comforting and Delicious: Perfect as a main dish or side, it pairs perfectly with Korean side dishes for a full experience.
Korean Braised Tofu Ingredients
• Embrace the delightful flavors of Korean Braised Tofu with these essential ingredients!
For the Tofu
- Firm/Extra-Firm Tofu – This variety provides the ideal texture for frying and braising. Substitute with cooked chicken, pork, or shrimp for a twist on the classic.
For the Cooking
- Vegetable Oil – Use a neutral oil like canola or sunflower oil for frying.
- Salt – Enhances the flavors; sea salt or kosher salt works best.
For the Sauce
- Green Onion – Finely chopped, adds aroma and a fresh garnish. Replace with chives if needed.
- Garlic – Minced for a robust and fragrant flavor.
- Gochugaru – These Korean red chili flakes infuse the dish with heat; adjust to your preference or substitute with gochujang for a different taste.
- Soy Sauce – Provides depth and umami to the sauce; opt for regular or light soy sauce.
- Sugar – A bit of white granulated sugar balances the savory notes. Cane sugar is a good alternative.
- Sesame Oil – Adds a delightful nutty flavor; avoid if you have a sesame allergy.
- Rice Vinegar – Brings acidity to the sauce; can be swapped with apple cider vinegar, white vinegar, or mirin for variations.
- Water – Helps to adjust the sauce’s consistency for perfect coating.
For Garnish
- Sesame Seeds – Optional garnish that adds texture and flavor.
Step‑by‑Step Instructions for Korean Braised Tofu
Step 1: Prepare the Tofu
Begin by draining your firm or extra-firm tofu. Slice it into 2.5-inch rectangles that are approximately ⅓-inch thick for even cooking. Lay the slices on a plate and sprinkle a pinch of salt over them, letting them sit for about 10 minutes. This step helps absorb moisture and enhances the flavors for the Korean Braised Tofu.
Step 2: Dry the Tofu
After the tofu has rested, pat the slices dry thoroughly with paper towels. This is crucial for achieving a golden crispy exterior. As you finish drying the tofu, gather your other ingredients, ensuring everything is ready to go, which will make the cooking process smoother and more enjoyable.
Step 3: Mix the Sauce
While you’re drying the tofu, it’s time to make the sauce. In a small mixing bowl, combine minced garlic, gochugaru, soy sauce, sugar, sesame oil, rice vinegar, and a little water to adjust the consistency. Whisk the mixture until well combined and set aside, allowing the flavors to meld beautifully as you prepare to fry the tofu.
Step 4: Fry the Tofu
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Once the oil is shimmering, carefully add the tofu slices in a single layer. Fry them for about 2-4 minutes on each side until they turn golden brown and crispy. This is the perfect time to enjoy the wonderful aroma of sizzling tofu that fills your kitchen.
Step 5: Braise the Tofu
Once your tofu is golden, pour the prepared sauce over the tofu in the pan. Allow the sauce to simmer gently for 3-4 minutes, occasionally spooning the sauce over the tofu to ensure even coating. As it cooks, the sauce will reduce and thicken, enveloping each piece of Korean Braised Tofu in a rich and flavorful glaze.
Step 6: Garnish and Serve
After the sauce has thickened to your liking, remove the pan from heat. Transfer the braised tofu onto a serving plate and garnish with finely chopped green onions and a sprinkle of sesame seeds for added texture and flavor. Serve immediately with steamed rice to enjoy this delightful dish at its best.
Expert Tips for Korean Braised Tofu
- Choice of Tofu: Use firm or extra-firm tofu for the best texture; silken tofu can break apart and won’t hold up during frying or braising.
- Salting Technique: Sprinkle salt on the tofu slices and let them rest for 10 minutes; this drives out excess moisture and intensifies flavor.
- Crispy Finish: Thoroughly pat dry the tofu before frying; moisture will prevent it from achieving that golden, crispy exterior you desire.
- Adjusting Spice: If you prefer a milder flavor, reduce the amount of gochugaru, or use gochujang for a different heat profile in your Korean Braised Tofu.
- Braising Tips: Spoon sauce over the tofu as it simmers; this ensures every piece absorbs maximum flavor and coats nicely.
- Serve Fresh: Korean Braised Tofu tastes best when enjoyed immediately; refrigerating can change the texture, especially for leftovers.
Make Ahead Options
Korean Braised Tofu is an excellent candidate for meal prep, making busy weeknights a breeze! You can prepare the tofu slices and marinate them in the sauce up to 24 hours in advance. Simply slice the tofu and store it in an airtight container submerged in the marinade for maximum flavor infusion. When you’re ready to enjoy your meal, pan-fry the tofu until golden, then braise it in the sauce for just a few minutes to heat through, ensuring it’s just as delicious as when freshly made. This way, you not only save time but also enjoy a flavorful dish that’s ready to impress!
How to Store and Freeze Korean Braised Tofu
Fridge: Store leftover Korean Braised Tofu in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or warm it in a pan with a splash of water.
Freezer: Avoid freezing this dish, as it can alter the texture of the tofu. If you must, freeze the sauce separately for better preservation.
Reheating: When reheating, whether in the microwave or on the stove, be gentle to maintain the tofu’s taste and texture. Keep an eye on it to prevent overcooking.
Make-Ahead: You can prepare the dish up to 4 days in advance and store it in the fridge, making weeknight dinners easy and flavorful!
What to Serve with Korean Braised Tofu
Transform your 20-minute culinary masterpiece into a memorable meal with delightful pairings that will excite your taste buds.
- Steamed Rice: The perfect canvas for soaking up the savory sauce, soft rice complements the firm texture of the tofu beautifully.
- Korean Pickled Radishes: These tangy bites offer a refreshing contrast to the rich flavors, adding a crunch that elevates every bite.
- Garlic Bok Choy: Sautéed bok choy brings a fresh, slightly bitter element that balances the sweetness of the braised tofu perfectly. Its vibrant green color also brightens your plate.
- Sesame Noodles: With their nutty flavor, these noodles make a satisfying side that adds a different texture to your meal. Toss with a bit of extra sesame oil to further enhance the flavors.
- Kimchi: This spicy fermented dish adds a bold, tangy punch that complements the savory notes of the tofu, providing a classic Korean flavor experience.
- Miso Soup: A warm bowl of miso soup, with its comforting broth, enhances the overall dining experience, adding warmth and umami alongside the tofu.
- Chilled Cucumber Salad: Crisp cucumbers dressed in a light vinaigrette provide a refreshing crunch, brightening the meal and balancing the heat from the gochugaru.
- Fruity Soju Cocktail: For a delightful drink, a fruity soju cocktail offers a lightly sweet and refreshing sip, pairing seamlessly with your savory tofu dish.
- Dulce de Leche Cheesecake: End on a sweet note with this rich and creamy dessert that contrasts beautifully with the dish’s bold flavors.
Korean Braised Tofu Variations
Feel free to explore these creative twists that will elevate your Korean Braised Tofu experience!
-
Vegetarian Protein: Swap tofu for tempeh for a nutty flavor and firmer texture that complements the dish beautifully.
Tempeh absorbs the sauce well, making every bite flavorful and satisfying. -
Chicken Delight: Replace tofu with cooked chicken breast, cubed for a heartier, non-vegetarian option.
Cook the chicken in the sauce until heated through, allowing those bold flavors to infuse. -
Pork Twist: Use thin strips of pork shoulder to introduce a rich flavor that pairs nicely with the sweet and spicy glaze.
The combination of pork and the sauce creates a mouthwatering dish that will impress your family. -
Shrimp Upgrade: For a seafood treat, substitute the tofu with succulent shrimp.
Cook briefly in the sauce until they just turn pink for a quick yet elegant meal. -
Heat Adjuster: If you’re looking to dial down the heat, reduce gochugaru or switch to mild red pepper flakes.
This allows you to enjoy the dish without overwhelming spice while keeping its delicious essence. -
Umami Boost: Add a splash of mushroom soy sauce instead of regular soy sauce for extra depth.
The enhanced umami flavor will make this dish even more irresistible and satisfying. -
Veggie Addition: Stir in some colorful bell peppers or carrots for added texture and nutrition.
Not only do they add a beautiful pop of color, but they also provide a delightful crunch. -
Savory Marinade: Marinate your tofu in soy sauce, garlic, and ginger before braising for a flavor-packed boost.
This extra step allows the tofu to soak up all those wonderful spices, making every bite memorable.
Now, with these variations, you can enjoy your Korean Braised Tofu in countless ways! And if you’re feeling adventurous, consider mixing and matching with delectable side dishes like Korean fried chicken for a full experience!
Korean Braised Tofu Recipe FAQs
What type of tofu should I use for Korean Braised Tofu?
I recommend using firm or extra-firm tofu for this dish as they hold their shape well during frying and braising. Silken tofu can break apart and won’t achieve that delightful crispy finish, which is crucial for a satisfying texture.
How should I store leftover Korean Braised Tofu?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheating is easy—just microwave or warm it in a pan with a splash of water to keep the flavors vibrant.
Can I freeze Korean Braised Tofu?
It’s best to avoid freezing this dish since the tofu’s texture may change once thawed. However, if you really want to, you could freeze the sauce separately for up to 3 months and add fresh tofu when you’re ready to enjoy it.
What should I do if my tofu isn’t crispy?
Ensure that your tofu is well-drained and thoroughly patted dry before frying. If you find that your tofu isn’t achieving a crispy exterior, try increasing the heat slightly and make sure not to overcrowd the pan, as this can cause steaming rather than frying.
Are there any dietary considerations for Korean Braised Tofu?
Absolutely! This dish is vegetarian if you stick with tofu. If you’re serving them to guests, be mindful of sesame allergies when using sesame oil and seeds. Also, those watching their sodium intake can use low-sodium soy sauce to maintain flavor without excess salt.
Can I adjust the spiciness in my Korean Braised Tofu?
Very much so! If you prefer a milder taste, reduce the amount of gochugaru or omit it altogether. For a different heat profile, you can substitute it with gochujang, adjusting to your taste. Remember, balancing flavors is all about your personal preferences!
Korean Braised Tofu: 20-Minute Savor That Will Wow You
Ingredients
Equipment
Method
- Prepare the Tofu: Drain and slice the tofu into 2.5-inch rectangles, sprinkle with salt, and let sit for about 10 minutes.
- Dry the Tofu: Pat the tofu slices dry with paper towels to achieve a crispy exterior.
- Mix the Sauce: Combine garlic, gochugaru, soy sauce, sugar, sesame oil, rice vinegar, and water in a bowl.
- Fry the Tofu: Heat vegetable oil in a pan and fry the tofu slices for 2-4 minutes on each side until golden.
- Braise the Tofu: Pour the sauce over the fried tofu and simmer gently for 3-4 minutes until thickened.
- Garnish and Serve: Transfer to a plate, garnish with green onions and sesame seeds, and serve with rice.
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