Korean · Lunch · Dinner
Korean Soy-Braised Tofu
두부조림 (Dubu jorim)
Golden pan-seared tofu slices simmered in a savoury, garlicky soy and chilli glaze until they soak up every drop. A classic Korean banchan that is great with steamed rice.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 14% · Fat 54% · Protein 32%
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Ingredients
For 4 servings- 1 block (400 g)firm tofu
- 1/4 tspsalt
- 1 tbsp14 gvegetable oil
- 1/2 small, thinly sliced60 gonion
- 3 tbsp48 greduced-sodium soy sauce
- 1/2 cup120 gwater
- 1 tbsp6 gKorean chilli flakes (gochugaru)
- 3 cloves, minced9 ggarlic
- 1 tspsugar
- 2, chopped30 gspring onions
- 1, sliced15 ggreen chilli (optional)
- 1 tsp5 gtoasted sesame oil
- 1 tsptoasted sesame seeds
Steps
- 1
Drain the tofu and cut it into slices about 1 cm thick.
- 2
Lay the slices on kitchen paper, sprinkle with the salt and pat dry on both sides.
- 3
In a small bowl, stir together the soy sauce, water, gochugaru, garlic, sugar and half the spring onions to make the sauce.
- 4
Heat the vegetable oil in a large non-stick frying pan over medium-high heat.
- 5
Add the tofu in one layer and cook for 3-4 minutes per side until golden.
- 6
Scatter the sliced onion and green chilli, if using, around and over the tofu.
- 7
Pour the sauce evenly over the tofu.
- 8
Cover, reduce the heat to medium-low and simmer for 6-8 minutes, spooning the sauce over the tofu once or twice.
- 9
Uncover and simmer for 2-3 minutes more until the sauce is thick and glossy.
- 10
Turn off the heat and drizzle with the sesame oil.
- 11
Garnish with the remaining spring onions and the sesame seeds, then serve warm.
Swaps, storage and make-ahead
Swaps
- Use tamari labelled gluten-free instead of soy sauce, and check your gochugaru is labelled gluten-free too, for a gluten-free version.
- Swap the sugar for maple syrup or agave syrup to make the dish suitable for vegans who avoid refined sugar processed with bone char.
- Use extra-firm tofu if you want slices that hold their shape better and soak up the sauce without breaking.
- Reduce the gochugaru to 1 to 2 teaspoons and leave out the green chilli for a milder version.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot or serving cold as banchan. Freezing is not recommended, as it makes the tofu spongy.
Make ahead
Mix the sauce and slice the tofu up to a day ahead, keeping both covered in the fridge, then sear and simmer just before serving. You can also cook the whole dish a day in advance, since the tofu soaks up more flavour as it sits.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (175 g) | Per 100 g | |
|---|---|---|
| Calories | 216 kcal | 123 kcal |
| Protein | 19.1 g | 10.9 g |
| Carbohydrates | 8.2 g | 4.7 g |
| of which sugars | 2 g | 1.1 g |
| Fiber | 3.4 g | 1.9 g |
| Fat | 14 g | 8 g |
| of which saturated | 2.1 g | 1.2 g |
| Sodium | 547 mg | 313 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
