Pan-fried tofu braised in a spicy, sweet, savory sauce with garlic and scallions. This easy 20-minute Korean braised tofu is the most delicious way to enjoy tofu! A great side or main dish with rice and made of minimal ingredients.
Jump to:
Korean Braised Tofu (or "Dubu Jorim" in Korean translation) is a popular Korean side dish or "banchan". It's packed with scrumptious flavors satisfying all your tastebuds - from sweet, savory, spicy and garlicky!
This tofu dish is usually served with steamed rice with other banchans in many Korean restaurants and Korean households. I share a list of pairing suggestions below.
If you find it difficult to enjoy tofu, look no further! This is by far the most flavorful way to enjoy this meatless protein. It's my favorite way and I hope you enjoy it as much as I do.
Why you'll love this tofu recipe:
- one of the tastiest ways to enjoy tofu!
- quick and easy to prepare in little time.
- uses minimal ingredients compared to other Asian recipes.
- made in one-pan.
- a convenient side dish that can be made in advance for meal prep on busy days.
- can be enjoyed hot or cold, depending on your preference.
- you can adjust the spice level to your tolerance.
- it's vegan!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Firm or Extra-Firm Block Tofu: or substitute with medium-firm tofu. Avoid using soft tofu as it will be difficult to handle.
- Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
- Salt: to season and drain the tofu of excess moisture.
- Green Onion: for garnishing (optional).
Sauce
- Garlic Cloves
- Green Onions: or substitute with ¼ cup finely diced onions.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- White Granulated Sugar: or substitute with cane sugar, or honey.
- Sesame Oil: if you're allergic to sesame oil, please omit.
- Gochugaru: these are Korean red chili flakes available at the Korean grocery store. Or substitute with gochujang (Korean red pepper paste) or red chili flakes.
- Rice Vinegar: or substitute with apple cider vinegar, white vinegar or mirin.
- Sesame Seeds: if you're allergic to sesame seeds, omit altogether.
- Water: cold or room temperature.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Drain as much liquid from the tofu package as possible.
- Don’t slice the tofu too thinly or you won't get a meaty bite. Aim for ⅓-inch or 1-cm thick rectangles.
- Pat dry and evenly salt the tofu to remove excess water. This will help the tofu cook faster.
- Let the tofu sit in the salt for at least 10 minutes, so it can crisp up in the pan.
- Use a large non-stick pan for easy cooking and cleanup!
- Don't over fry the tofu in the pan or the tofu will taste dry.
- Give the sauce time to reduce in the pan so it can thicken.
Instructions
Below are step-by-step instructions on how to make Korean braised tofu:
- Drain the block tofu of its packaged liquids. Then slice the block tofu into 2.5-inch-long rectangles that are ⅓-inch thick.
- On a large baking sheet or plate lined with paper towel, place tofu slices flat in a single layer. Pat dry tofu with more paper towel.
- Then evenly sprinkle salt on top of the tofu. Set aside for 10 minutes to remove excess moisture.
- Meanwhile, in a small bowl, combine sauce ingredients as listed above.
- Heat vegetable oil in a large pan on medium heat. Pan fry tofu pieces on both sides until golden, about 2-4 minutes per side.
- Then pour the sauce over the tofu and cook for 3-4 minutes or until sauce has reduced. Garnish with more green onions and serve with steamed rice.
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing Korean braised tofu as this will change the texture of the tofu.
Pairing Suggestions
Korean braised tofu serves well with other Korean side dishes or banchans like:
FAQ
Korean braised tofu can be made up to 4 days in advance and stored in an airtight container in the fridge. It can be enjoyed hot or cold. To reheat, microwave or in a pan on the stovetop on medium heat until hot with a few splashes of water.
Yes, you can substitute the tofu with cooked chicken, pork shoulder, pork belly, or shrimp.
You can make Korean braised tofu less or not spicy by reducing or omitting the gochugaru (Korean red chili flakes). For a mild version, reduce it to 1 teaspoon of gochugaru.
📖 Recipe
Easy 20-min. Korean Braised Tofu (Dubu Jorim)
Ingredients
- 1 lb (block) tofu firm / extra-firm / medium-firm
- 1.5 tablespoon vegetable oil or any neutral oil
- ¾ teaspoon salt
- 1 green onion finely chopped (optional garnish)
Sauce
- 3 garlic cloves minced
- 2 green onions finely chopped
- ¼ cup regular soy sauce or light soy sauce
- 1 tablespoon white granulated sugar or cane sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru or Gochujang
- ½ tablespoon rice vinegar apple cider vinegar / white vinegar / mirin
- 1 teaspoon sesame seeds
- ⅓ cup water cold or room temperature
Instructions
- Drain the block tofu of its packaged liquids. Then slice the block tofu into 2.5-inch-long rectangles that are ⅓-inch thick.
- On a large baking sheet or plate lined with paper towel, place tofu slices flat in a single layer. Pat dry tofu with more paper towel.
- Then evenly sprinkle salt on top of the tofu. Set aside for 10 minutes to remove excess moisture.
- Meanwhile, in a small bowl, combine sauce ingredients as listed above.
- Heat vegetable oil in a large pan on medium heat. Pan fry tofu pieces on both sides until golden, about 2-4 minutes per side.
- Then pour the sauce over the tofu and cook for 3-4 minutes or until sauce has reduced. Garnish with more green onions and serve with steamed rice.
Notes
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing Korean braised tofu as this will change the texture of the tofu.
Comments
No Comments