Korean Braised Tofu (Vegan Dubu Jorim)
Crispy-edged tofu swimming in a deep, umami-packed, spicy-sweet braise? Yes, please. No marinating, no waiting—just straight to the good part. It’s fast, it’s foolproof, and it makes everything—rice, noodles, your life—better. The only real problem? Running out too soon.
Servings: 3 servings
Calories: 247kcal
Cost: $6
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
🔥 Play Hard or Go Home
Use firm or medium-firm tofu to help it hold its shape and absorb flavors without falling apart.
💦 Water You Waiting For?
After slicing, pat the tofu dry to remove excess moisture. Pressing it for 20 minutes also helps if you have time.
🍳 Sear-iously, Give It Space
Arrange tofu in a single layer without overlap. Overcrowding traps steam, preventing even browning.
Nutrition
Calories: 247kcal | Carbohydrates: 23g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 683mg | Potassium: 200mg | Fiber: 2g | Sugar: 13g | Vitamin A: 127IU | Vitamin C: 19mg | Calcium: 203mg | Iron: 2mg