Korean braised tofu or dubu jorim is a really easy braised tofu dish that is quickly pan fried and than braised in a spicy, aromatic and deeply umami sauce that is so addicting it will keep you coming back for more.

The best part about this Korean tofu recipe is that it only takes 15 minutes to make in one pan. Also, this Korean braised tofu is very versatile and can be served for lunch, dinner, or as a side dish!

Ingredients

You can find all the ingredients for this Korean braised tofu, or dubu jorim recipe at your local grocery store. Full measurements and links to everything I used are listed in the recipe card below.

• Firm Tofu: use firm or medium firm tofu for the best texture that holds its shape when pan-frying and braising similar to my teriyaki tofu recipe.
• Neutral Oil: use any neutral flavored oil with a high smoke point to pan-fry the tofu such as vegetable oil, canola oil, peanut oil or avocado oil.
• Garlic and Green onion: are the main aromatic ingredients.
• Soy Sauce: is the base of the dubu jorim braising liquid. It adds a savory, salty flavor.
• Mirin: adds a complex savory, sweet flavor.
• Sugar: gently sweetens and balances out the spicy flavors.
• Water: adds more volume to the braising liquid.
• Gochugaru: or Korean red chili pepper flakes that add the heat and smoky flavor.
• Sesame Oil: adds a nice nutty, silky finish.
• Sesame Seeds: for added texture and nutty umami flavors.

Substitutions and Additions

Substitutions

• Medium tofu: you can also use medium firm tofu if you are feeling adventurous.
• Soy sauce alternatives: tamari or coconut aminos
• Mirin alternatives: sake, dry sherry, are good alternatives.
• Anchovy broth: instead of water for a deeper umami flavor.

Additions

• Gochujang: for a deeper, spicy, sweet flavor.
• Ginger: for a warm spicy, aromatic complexity.
• Diced onion: adds a sweet caramelized flavor.
• Vegetables: sliced mushrooms, carrots, zucchini, or cabbage for a more well balanced meal.

How to Make Korean Braised Tofu

Here are the step-by-step instructions for this Korean braised tofu recipe.

1. Drain the tofu, pat dry with a paper towel, and slice the tofu block in half and then into 1/2 inch thick slices. Place the tofu onto a paper towel-lined tray and gently pat dry with a paper towel.

2. In a medium mixing bowl, mix the garlic, green onion, soy sauce, mirin, sugar, water, gochugaru, sesame oil, and sesame seeds.

3. In a large skillet, heat two tablespoons of neutral cooking oil over medium-high heat until hot. Then add the tofu in a single layer and cook for 4 minutes on each side until golden brown.

4. Reduce the heat to medium-low, add the sauce, cover, and simmer for 2 minutes. Then flip the tofu and cook for an additional 2 minutes or until the sauce has reduced.

5. Garnish the Korean braised tofu with more green onion and sesame seeds, and serve immediately and enjoy!

Storage Instructions

You can store any leftover Korean braised tofu, or dubu jorim in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing the tofu because it will become more firm and potentially more chewy.

Reheat: warm the braised tofu on a skillet over medium high heat until warm or microwave covered until warm.

FAQ

What kind of tofu do I use?

There are three major types of tofu 1) soft/silken, 2) medium firm and 3) Firm or extra firm.

1. Soft or silken tofu has the most water content and is the softest, melt-in-your-Chinese silken tofu or kimchi jjigae (Kimchi stew) recipesmouth type of tofu. It is typically used in recipes such as Chinese silken tofu or kimchi jjigae (Kimchi stew).
2. Medium-firm tofu has a little more structure and less water than soft tofu. It is typically used in soups or dumplings such as hot and sour soup or kimchi mandu dumplings, where you want a little more texture and bite to the tofu.
3. Firm or extra firm tofu has the least amount of water and the most dense texture and consistency, similar to meat. This is the best type of tofu to use for this Korean braised tofu or dubu jorim recipe, or for any fried recipes, such as my salt and pepper tofu or teriyaki tofu.

Is dubu jorim spicy?

This dubu jorim recipe yields a mild to moderate amount of heat from the gochugaru chili flakes. You can make it spicier by adding more gochugaru or less by omitting some.

Do I have to pan-fry the tofu?

No, if you would like to make a healthier Korean tofu, you can omit the pan-frying part and go straight to braising. However, the tofu may not hold its structure and shape as well and may fall apart when flipped.

Korean Braised Tofu Recipe