This Braised Tofu (Dubu Jorim) recipe has a delicious crispy outer layer over a juice filled inner layer that gushes with each and very bite. The distinct sauce that serves as a warm bed for this tofu is eye catching, smells great and is gently spicy with the right amount of mouthwatering savoriness. This is not a stir-fry but a well seasoned and nicely simmered dish, that is very easy to prepare and fast to the table. This dish is great as an appetizer, protein replacement or light lunch. I love tofu and this is one of my personal favorites that I hope you enjoy also. Best served warm with your favorite (small) bowl of rice.
Watch the short video and follow the simple instructions below and repeat this rewarding experience in your home today. The flavor and texture of fresh made tofu goes great with almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking. Ohh & don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon!
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In a bowl: combine all the ingredients together and mix. Set aside until ready to use.
Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.
Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.
Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results.
Add chopped green onions and mix. Remove from heat source.
Garnish with chopped green onions.
Serve with warm rice.
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Braised Tofu (Dubu Jorim)
Ingredients
- 14-16 oz extra firm tofu
- 3 tbsp canola or vegetable oil
Sauce
- ¼ cup soy sauce
- ¼ cup water
- 1 tbsp sesame oil
- 1 tbsp mirin or shaoxing cooking wine
- 2 tsp Gochugaru flakes Korean red pepper flakes
- 2 tsp granulated sugar
- 1 tsp grated ginger
- 3 garlic cloves minced
- 1 bunch green onions chopped
Instructions
Sauce
- In a bowl: combine all the ingredients together and mix. Set aside until ready to use.
Pan Fry Tofu
- Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.
- Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.
- Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results. Add chopped green onions and mix. Remove from heat source.
Garnish with chopped green onions. Serve with warm rice.
Video
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