Dubu Jorim Korean Braised Tofu (Print Version)
# Ingredients:
→ Sauce
01 -
3 tablespoons soy sauce
02 -
0.5 tablespoon honey
03 -
0.5 to 1 tablespoon gochugaru (Korean red pepper flakes)
04 -
120 millilitres water
05 -
2 garlic cloves, minced
06 -
1 green onion, sliced
→ Main Components
07 -
400 grams firm tofu, cut into thick slices and patted dry
08 -
1 tablespoon vegetable oil
09 -
1 teaspoon toasted sesame oil
10 -
sesame seeds, for garnish
# Instructions:
01 -
In a bowl, combine soy sauce, honey, gochugaru, water, minced garlic, and sliced green onion. Whisk thoroughly to blend the flavours, then set aside.
02 -
Preheat vegetable oil in a non-stick pan over medium heat. Arrange tofu slices in a single layer and cook until the underside is golden brown. Carefully flip and pan-fry the other side until evenly coloured.
03 -
Pour prepared sauce over the tofu in the pan. Allow the tofu to simmer as the sauce reduces, occasionally spooning braising liquid over each slice until most of the liquid is absorbed.
04 -
Drizzle toasted sesame oil over the tofu and gently flip slices to distribute evenly.
05 -
Transfer braised tofu to a serving plate and garnish generously with sesame seeds.
# Notes:
01 -
Adjust the level of gochugaru to suit your spice preference—use less for mild heat, more for intense spiciness.
02 -
Non-stick pans are highly recommended for frying tofu to prevent breaking and sticking.
03 -
For a vegan adaptation, substitute honey with your preferred plant-based sweetener.
04 -
To ensure gluten-free preparation, choose a certified gluten-free soy sauce.