Korean · Dinner
Spicy Soy-Glazed Braised Tofu
Dubu Jorim Braised Tofu
Korean pan-fried firm tofu slabs braised in a soy-garlic-gochugaru glaze with onion and scallion, served over short-grain rice with a small kimchi side and toasted sesame.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
18gProtein
24gFat
62gCarbs
8gSugar
3gFiber
1120mgSodium
0mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Slice tofu into 1cm slabs and pat dry. Thinly slice onion and scallions. Finely grate garlic. Whisk together soy sauce, gochugaru, brown sugar, mirin, black pepper, and 1/4 cup water.
2
Boil
Combine rice with 1/4 cup water in a saucepan, bring to a boil over high heat, cover, and cook on lowest heat 12 minutes until tender. Rest covered off heat 5 minutes.
3
Sear
Heat neutral oil in a wide skillet over medium-high. Season tofu slabs with salt, pan-fry 3 minutes per side until deep golden and crisp at edges. Transfer to a plate.
4
Saute
Lower heat to medium, stir-fry onion and garlic in residual oil 2–3 minutes until just translucent. Pour in the whisked soy mixture, bring to a simmer.
5
Braise
Return tofu to pan in a single layer, spoon sauce over, and braise 4–5 minutes on medium-low until tofu absorbs the glaze. Raise heat to medium-high and reduce 2 minutes until sauce coats the back of a spoon.
6
Glaze
Drizzle sesame oil over the braised tofu, scatter scallions and sesame seeds. Fluff the rice and plate the tofu over it, setting kimchi alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) firm tofu
- 170g (6 oz) short-grain white rice
- 200g (7 oz) yellow onion
- 2 scallions
- 60ml (1/4 cup) soy sauce
- 20g gochugaru
- 20g (4 tsp) light brown sugar
- 20ml (4 tsp) mirin
- 20ml (4 tsp) toasted sesame oil
- 40ml (2.7 tbsp) neutral oil
- 8 garlic cloves
- 480ml (2 cups) water
- 120g (4.2 oz) aged kimchi
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper