Spicy Braised Tofu, Dubu-Jorim
*I like my tofu spicy. Start with 1 1/2 tablespoons and increase to 2 if you want the heat
Servings: 2
Ingredients
- 1 (14 oz.) block firm or extra-firm tofu drained and patted dry with paper towels
- 2 tablespoons soy sauce low sodium
- 1 1/2 to 2 tablespoons Korean hot pepper flakes; gochugaru*
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons white granulated sugar
- 1/2 cup water
- 3 tablespoons vegetable oil split
- 1 small onion chopped thin
- 2 green onions chopped diagonally or diced
- 1 clove garlic minced
- 1 or 2 teaspoons sesame oil for garnish
- sesame seeds for garnish
Instructions
- Remove the tofu from the paper towels and slice into long pieces. Alternatively, you can slice into squares. Set aside. Whisk together the soy sauce, gochugaru, salt, sugar and water until combined and set aside.
- Using a non-stick pan over medium high heat, heat 2 tablespoons of the oil. Once hot, carefully add the tofu in a single layer into the pan. Let cook, undisturbed, until golden brown, for about 5 to 6 minutes; turn over and cook until golden brown on other side, about another 5 minutes. Transfer tofu to a paper towel lined plate and add the remaining 1 tablespoon of oil to the pan.
- Add the onion, some of the green onions (reserve some for garnish at the end) and the garlic. Cook, stirring often, until softened but not browned, for a few minutes. Carefully add the cooked tofu slices back into the pan.
- Pour the sauce over the tofu slices and bring to a simmer. Reduce heat to medium-low and cook, flipping tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, for about 3 to 4 minutes.
- To serve: plate the tofu, lightly drizzle with some sesame oil, garnish with the remaining green onions and sesame seeds and serve with rice! Enjoy!