Easy Korean Braised Tofu (Dubu Jorim)
Ingredients
1 tbsp cooking oil
1 package (1 lb) firm tofu or medium-firm
3 cloves garlic minced
1/2 onion diced
2 green onion chopped, divided
1 chili pepper chopped, optional
1/2 tsp each sesame oil and toasted sesame seeds for garnish
Sauce
4 tbsp soy sauce
1 tbsp mirin
1/2 tbsp sugar
1 tbsp Gochugaru (Korean chili flakes) or crushed red pepper to taste
1/2 cup water
Directions
Slice tofu in half then into 1/4 inch thick pieces and pat dry to remove excess moisture. Lightly season with salt and pepper and set aside.
Combine the sauce ingredients in a bowl. Add garlic, onion, white parts of green onion, and chilies if using, and mix to combine.
Heat oil in a large skillet over medium heat. Carefully add the tofu pieces and fry both sides until golden brown, for about 1-2 minutes on each side.
Pour the sauce mixture over the tofu. Reduce the heat to low, cover, and cook for about 5 minutes. Remove the cover and cook for about 2-3 minutes until the sauce is reduced.
Finish with sesame oil, toasted sesame seeds, and reserved green onion and serve with a bowl of rice or noodles. Enjoy!
Notes
If you have a lower spice tolerance, I recommend adding half the amount of chili flakes to start and adding more to taste at the end to ensure that it's catered to your preference!
Korean braised tofu can be served hot or cold, and any leftovers can be stored for up to 3-4 days in the fridge in an airtight container. Happy cooking everyone!