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Got 30 minutes? Perfect. That’s all you need to make the best tofu of your life. This Dubu Jorim recipe is a KBBQ classic: golden, Korean braised tofu in a thick, spicy, garlicky sauce. No marinating, no deep fryer—just one-pan tofu magic.
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Dubu Jorim (두부조림) literally means “braised tofu” in Korean, and it’s an absolute staple. The real magic happens when pan-fried tofu soaks up a rich, gochujang-laced soy based sauce that brings the perfect balance of heat, garlic, sweetness, and umami. It’s sticky, saucy, and totally irresistible—no wonder you’ll find it everywhere, from Korean lunchboxes (dosirak) to banchan spreads loaded with side dishes.
But don’t think of it as just another side; this tofu can easily take center-stage, especially when served over vegan kimchi fried rice alongside vegan bulgogi and oi muchim (Korean cucumber salad).
No wild and scary tricks here—just a seriously-foolproof way to make tofu that slaps. If you've been burned by bland tofu before, consider this its redemption arc. Grab your skillet—let’s make this happen!
Jump to:
🥰 Why you’ll adore this Korean braised tofu recipe
✅ Tested and Approved Worldwide: Like all the vegan recipes I share, after tweaking and perfecting it, I shared it with a massive crew of hundreds of recipe testers who replicated it successfully all around the world.
🧄 Gochujang + Ginger = Flavor Bomb: The combo of gochujang’s fermented heat with fresh ginger’s warm spice creates a deeply rich, complex taste. It’s the kind of balance that makes you wonder why you ever settled for plain tofu in the first place.
⏱️ One Pan, 30 Minutes: No complicated techniques, no hours spent in the kitchen—just crisp up the tofu, simmer it in the savory sauce, and boom, dinner’s done. Perfect for a quick weeknight meal that still feels special.
✊ Vegan AF & GF: Like all of my vegan Korean recipes, this one has no fish sauce, no anchovies, no sneaky animal ingredients. Just pure, umami-packed goodness without cholesterol or avoidable harm to animals and the environment.
🥢 Vegan Korean Braised Tofu Ingredients
What tofu to use for dubu jorim
Medium-firm tofu is the ideal choice for this recipe because it holds its shape while absorbing the sauce’s bold flavors. In a pinch, you can absolutely get away with using extra firm tofu, but after a ton of testing, I really liked the outcome with medium-firm more.
If you prefer an even chewier texture, you can use pressed, frozen soft tofu, like I do in my tofu karaage and vegan tofu katsu recipe.
Toasted Sesame Oil
Chamgireum (참기름) is a powerhouse of nutty flavor and a key component of Korean cooking. It enhances the tofu’s richness and adds depth to the flavorful sauce. Don’t swap it for regular sesame oil—it’s gotta have the deep-roasted flavor to give this dish that signature Korean vibe.
Red Onions
Red onions bring a mild sweetness and vibrant color, helping to balance the heat from the gochujang paste. When cooked, they soften and develop a slightly caramelized depth that enhances the sauce.
Shallots are an excellent substitute, adding a more delicate, slightly garlicky flavor—I use them all the time for sambal dabu dabu, and sambal matah. Yellow onions also work if that’s what you have on hand.
Ginger (Saenggang, 생강)
Ginger brings a warm, slightly citrusy bite that cuts through the richness and deepens the sauce’s flavor. Some families bond over game nights—mine over ginger. Ever since our first sip of bandrek, Indonesia’s cozy, spice-infused tea, we’ve been hooked—so there’s never a ginger shortage in our house. But if you’re out of fresh ginger? No worries—swap in ½ teaspoon ground ginger per 1 teaspoon fresh. Still, fresh is where it’s at.
Tamari
Tamari is a gluten-free soy sauce that provides deep, umami-rich saltiness. It’s less salty and slightly thicker than regular soy sauce, making it perfect for a rich, clingy sauce. If gluten isn’t a concern, Korean soy sauce (ganjang, 간장) also works, or you can use coconut aminos, shoyu or whatever you’ve got on hand.
Orange Juice
Fresh orange juice balances the salt and spice with a natural sweetness and acidity, giving the sauce a bright, citrusy depth. It also plays well with the warmth of the ginger. If you want to switch things up, yuzu is an amazing alternative—I use it in my wakame salad, and it adds a uniquely floral vibe that works beautifully in this dish too.
Gochujang (고추장)
This fermented red chili paste makes Korean food Korean. It’s sweet, savory, spicy, and umami-packed all at once—key to Dubu Jorim’s signature heat and depth. If you don’t have gochujang, you can make this with sriracha or sambal oelek instead
Brown Sugar (or Coconut Sugar)
A little sweetness balances the spice and umami, rounding out the flavors of the sauce. Brown sugar brings a subtle caramel-like depth, but if you prefer a less refined option, coconut sugar or palm sugar work just as well.
I love using these natural sweeteners in desserts like Buko Pandan Salad or even in a rich, coconut-based Ca Ri Chay, and they shine just as much in a bold, spice-forward dish like this one, adding a hint of warmth that ties everything together.
Cornstarch
Cornstarch thickens the sauce, helping it coat the tofu for maximum flavor. If you don’t have cornstarch, potato starch or arrowroot powder can work as an alternative.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Mushroom Dubu Jorim
Step up the umami factor by adding sliced shiitake or oyster mushrooms (which I used in my vegan shawarma), or lions mane (which makes the most steak-like vegan fajitas) to the braising sauce. The mushrooms absorb the savory flavors, complementing the tofu's texture and enriching this delicious side dish.
Perilla Dubu Jorim
Use sliced fresh perilla leaves and crushed perilla seeds into the sauce for an earthy, nutty depth. Perilla, a staple in Korean cuisine, imparts a unique flavor that levels up the spicy braised tofu experience.
Cold Korean Braised Tofu
After braising, chill the tofu and serve it cold as a refreshing side dish. This method allows the tofu to further marinate in the sauce, intensifying the flavors. Cold Dubu Jorim is especially popular during warmer months and goes great with somen salad and a crisp cucumber salad such as sunomono.
📖 How to make Korean braised tofu
Nail this popular Korean side dish on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
To-fu Fighters:
Briefly press the tofu to get rid of excess moisture, then cut it into ½-inch (1.25 cm) thick tofu slices.
Step Two
Fire Truck? More Like Fryer Tuck:
Heat toasted sesame oil in a large skillet or pan over medium heat. Arrange the sliced tofu in a single layer and cook for 3–4 minutes per side until golden brown.
Step Three
You Need A Time Out, Mr:
Remove the pan fried tofu from the skillet and set aside.
Step Four
Scents and Sensibility:
In the same skillet, add the red onions, scallion (spring onion), garlic, and ginger. Cook for 4 minutes over medium heat, stirring frequently, until fragrant and slightly softened.
✅ If the pan looks dry, add a small amount of additional oil before you add the aromatics.
Step Five
Tamari Never Dies:
Meanwhile, whisk together the tamari, orange juice, gochujang, brown sugar, toasted sesame seeds, and cornstarch in a small bowl until smooth.
Step Six
Sim Simmer, Who’s Got the Keys to my Bimmer:
Pour the sauce mixture into the skillet and bring it to a gentle simmer.
Step Seven
50 Shades of Glaze:
Return the tofu to the pan, flipping the pieces to fully coat them in the sauce. Let it cook for 3-4 minutes over medium heat until the sauce thickens and caramelizes around the tofu.
Step Eight
Scallion Dion:
Transfer to a serving dish and top with extra toasted sesame seeds and thinly sliced scallions (green onions).
💡 Serving Ideas
Dubu Jorim is a Korean banchan (term for Korean side dishes) essential, but it can easily double as a main dish. Here’s how to turn it into a complete meal.
For a classic bowl, serve it over steaming rice with a side of vegan kimchi or vegan radish kimchi—the bright, fermented flavors contrast beautifully with the rich, spicy tofu. Craving cozy comfort? Use it in place of plain tofu to make an even-more-leveled up sundubu jigae. Garnish it with Korean scallion salad in place of boring ol’ plain sliced green onions, why dontcha?
Dubu Jorim also makes a killer pairing with vegan Korean fried chicken—the crunch of crispy seitan against deep, umami-rich tofu is pure satisfaction. This tofu makes a game-changing filler in my vegan banh mi recipe—it soaks into crusty bread while still holding its texture, packing in all the spicy, garlicky goodness. Or toss it over Vietnamese stir-fried noodles and let that savory-sweet sauce drip onto every strand.
And if dessert is on the menu? Twisted Korean donuts dusted in cinnamon sugar are a no-brainer.
👉 Top tips
- Choose the Right Tofu: Opt for firm or medium-firm tofu to ensure it holds up during cooking and absorbs the flavors without falling apart.
- Dry Tofu Thoroughly: After slicing, pat the tofu dry with paper towel to remove excess moisture. Pressing it for as much as 20 minutes doesn't hurt either if you have time for it. Less water in the tofu means it will pan fry up more crispy, and make less of a splattery mess while doing so.
- Avoid Overcrowding the Pan: Place tofu slices in a single layer without overlapping. Overcrowding can lead to steaming rather than searing, resulting in less even browning.
🤷♀️ Recipe FAQs
Traditionally, Dubu Jorim carries a mild to moderate spiciness, primarily from ingredients like gochugaru (Korean red pepper flakes) or gochujang (Korean red chili paste). However, the heat level can be adjusted to your preference by modifying the amount of these spicy components or omitting them entirely for a milder version.
I find that gochujang is sweeter and saltier rather than just straight fire like chili garlic sauce or shatta.
Dubu Jorim is commonly enjoyed as part of a spread of banchan alongside steamed rice and other main dishes. Its savory and slightly spicy profile complements various Korean meals. Additionally, it can be served over rice or noodles as a main course, offering a satisfying plant-based option.
To make Dubu Jorim gluten-free, use tamari or a gluten-free soy sauce alternative in place of regular soy sauce. Always check labels, especially with the gochujang which often contains wheat.
Dubu Jorim keeps well and tastes even better after the flavors have had time to develop. Whether you're saving leftovers for later or making a batch ahead of time, here’s how to store and reheat it properly.
❄️ Refrigerating Dubu Jorim:
Let the tofu cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days. The tofu will continue to absorb the delicious sauce, making it even more flavorful over time.
🔥 Stovetop Reheating:
Place the tofu and sauce in a pan over low to medium-high heat. Add a splash of water if the sauce has thickened too much in the fridge. Heat for about 5 minutes, flipping the tofu occasionally, until everything is warmed through.
⚡️ Microwave Reheating:
Transfer a portion to a microwave-safe dish and cover loosely with a plate or reusable cover. Heat in thirty-second intervals, stirring or flipping the tofu between each, until warmed through. Add a splash of water if needed to loosen the sauce.
Dubu Jorim is also delicious cold, straight from the fridge, making it an easy, flavorful addition to rice bowls or salads.
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Korean Braised Tofu (Vegan Dubu Jorim)
Equipment
- tofu press optional
Ingredients
- 14 oz. medium-firm tofu
- 4 teaspoons toasted sesame oil
- ⅓ cup red onions minced
- 1 scallion minced
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons tamari
- ⅓ cup orange juice
- 3 tablespoons gochujang
- 2 tablespoons brown sugar or coconut sugar
- 2 teaspoons toasted sesame seeds
- 1 ½ teaspoons cornstarch
To Garnish:
- Toasted sesame seeds
- Thinly sliced scallions
Instructions
- Press the tofu for 15 minutes to remove excess moisture. Cut into ½-inch (1.25 cm) thick slices.
- Heat the toasted sesame oil over medium heat in a large skillet. Add the tofu slices in a single layer and cook for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the red onions, scallion, garlic, and ginger. Cook over medium heat for 4 minutes, stirring frequently, until fragrant.
- In a small bowl, whisk together the tamari, orange juice, gochujang, brown sugar, toasted sesame seeds, and cornstarch until smooth. Pour the mixture into the skillet and bring to a simmer.
- Return the tofu to the skillet, coating each piece in the sauce. Simmer for 3–4 minutes, flipping the tofu occasionally, until the sauce thickens.
- Transfer to a serving dish and garnish with toasted sesame seeds and thinly sliced scallions. Serve hot over steamed rice or noodles.
Notes
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Carol says
We really liked this. Super easy and just enough heat. I probably near tripled the ginger and garlic because my old brain misread and used shallots instead of red onion. Give it a try!
Lisa says
Excellent flavors! The orange and gochujang are perfect together. I cut down the gochujang to 2 tablespoons and the heat was perfect. I love a tofu dish that doesn't require marinating in advance. Pro tip: serve with Trader Joe's Taiwanese green onion pancakes to scoop up the extra sauce! 🤌🏼