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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.