Easy and delicious Korean Braised Tofu recipe (Dubu Jorim 두부조림)

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative, while cottage cheese is more affordable and creamy.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms are similar in flavor, while button mushrooms are more widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola oil is less expensive.

carrot

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini adds moisture and nutrients, while cabbage is often cheaper and adds crunch.

Wash off the sliminess from the extra firm tofu and wrap it in paper towels to press.

Use weights like bananas or other pans to press the tofu and draw out excess water.

Once pressed, slice the tofu into pieces about 3/4 of an inch thick.

Prepare the braising liquid by mixing water, rice vinegar, soy sauce, mirin, sugar, gochugaru, sesame oil, garlic, and the white parts of green onions in a bowl.

Heat a wok over medium heat and add vegetable oil until shimmering.

Add the tofu slices to the wok and cook until the sides are golden brown, flipping to cook evenly.

Remove excess oil with a paper towel after cooking the tofu in batches.

Once the tofu is browned, add the braising liquid to the wok and cover it to simmer for a few minutes.

After simmering, uncover the wok to allow the sauce to reduce, then mix in the green parts of the green onions.

Serve immediately or store for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens