Dubu Jorim (Spicy Braised Tofu)
This dish is too easy to make for how delicious it is. Personally I am not a huge fan of tofu, yet I just can’t get enough of dubu jorim! It’s one of those side dishes (aka banchan) you can eat with just a bowl of rice as a simple meal or even on top of a salad if you wish. I had to pop a couple of these pieces into my mouth when taking photos of this dish because they were so good!
Prep time: 20 minutes
Serves : 3
18 oz package of tofu (1 lb. block)
2 small green onions, finely chopped (1/4 cup)
2 korean peppers, finely chopped (1/4 cup)
1/4 of a small onion, thinly sliced (1/4 cup)
2 garlic cloves minced
1 tablespoon gochugaru
1/4 cup reduced sodium soy sauce
1/2 cup water
2 tsp sugar
1 tsp sesame oil
2 tablespoons vegetable oil
How to make it:
Prepare your sauce by combining green onions, peppers, onion, garlic, gochugaru, soy sauce, water, sugar and sesame oil in medium bowl. Stir well and set aside.
Heat a large skillet over medium heat. Add in 2 tablespoons of vegetable oil.
Meanwhile, cut tofu block in half and then slice into 1/2 inch thick squares. Cut the tofu over a paper towel lined cutting board to draw out any excess moisture. Pat dry gently with additional paper towels to minimize grease splattering when you fry them.
4. Once your skillet is fully heated and your oil is shimmery, gently place tofu pieces into pan and fry each side for about 5 minutes or until edges are crispy and golden. Be patient, the tofu will lift off easily from the pan once it has developed a crispy exterior. Moving it around prematurely may cause yoru tofu to break.
5. Once both sides are crispy, evenly ladle in all your sauce over tofu. Bring the sauce to a gentle simmer then lower heat down to low.
6. Gently simmer tofu over low heat for about 10 minutes, partially covered with a lid, and until the sauce has reduced down and has been all soaked up by the tofu. Garnish with pepper slices or sesame seeds if you wish. Serve warm. Tofu will keep in the refrigerator for up to 2 to 3 days.