If you’ve ever fallen into the trap of thinking tofu is bland, and boring, this Korean braised tofu recipe is here to change your mind.
I first saw Dubu Jorim in a Korean home cooking Vlog, as an everyday vegetarian banchan (side dishes). And every since the recipe intrigued me. Later I discovered, that it is one of the most beloved Korean side dishes served with main meals.
It features thick slices of tofu that are pan-seared until golden and crisp on the outside, then simmered in a deeply savoury, slightly sweet, and pleasantly spicy garlic-soy reduction. The inside stays incredibly silky, while the exterior drinks up all that vibrant sauce.
Braised Tofu is a good dish to include in your plant protein eating roaster as it comes together in just 20 minutes and relies on basic pantry staples.
Happy Cooking!
– Hina
Jump to:
Ingredients You’ll Need
- Extra Firm Tofu as soft or silken tofu will fall apart.
- Potato or Corn Starch to dust the tofu.
- Sesame or Peanut Oil to fry the tofu and to combine into the sauce.
The Ultimate Umami Braising Sauce:
- Soy sauce regular or naturally brewed.
- Gochugaru (Korean red chili flakes)—these give the signature smoky heat without being overwhelming.
- Sugar or Plum Sauce balances the saltiness of the soy sauce.
- Vegetable Stock/dashima broth for extra depth
- Garlic, Green Onion, and Toasted Sesame Seeds.
How To Make Braised Tofu
The Secret is -> Two-Step Technique
Many beginner recipes skip right to braising the tofu raw. Don’t do that!
- The Sear: Frying the tofu in a little oil creates a sturdy, textured “crust” that locks in the internal moisture and holds the sauce beautifully.
- The Braise: Simmering the seared tofu directly in the sauce allows the liquid to reduce, turning it into a rich glaze that clings to every bite.
1. Prep the Tofu:
- Remove the tofu from its packaging.
- Slice the block lengthwise down the middle, then cut crosswise into half-inch thick rectangular slabs.
- Line a plate with paper towels, lay the slices down, and gently pat the tops dry.
- Sprinkle little potato or corn starch, salt, and pepper over the tofu cubes. Not too much, just a light dusting.
Pro Tip: Removing excess surface water prevents popping oil when you fry it.
2. Whisk the Sauce Base:
- In a small bowl, combine the soy sauce, water, gochugaru, minced garlic, sugar, green onion, pepper, chilli, and toasted sesame oil. Stir well until the sugar completely dissolves. Taste and adjust the seasoning accordingly.
- Drop most of the chopped green onions right into the sauce, saving a handful for the final plate.
3. Pan-Sear Until Crispy:
- Heat oil in a wide, skillet over medium-high heat. Carefully arrange the tofu slabs in a single layer.
- Fry for 2 to 3 minutes per side until they develop a beautiful, pale golden-brown crust.
4. Braise and Glaze:
- Turn the heat down to medium-low. Pour the prepared sauce evenly over the tofu pieces.
- Use a spoon to ladle the sauce and green onions back over the top of the slabs.
- Cover the skillet with a lid and let it simmer for about 2 to 3 minutes, allowing the tofu to absorb the liquid. Remove the lid for the final minute to let the sauce reduce into a glossy glaze.
Watch Braised Tofu Video
Serving Suggestion
Braised Tofu is an incredibly versatile dish. It is traditionally served warm alongside a bowl of freshly steamed short-grain rice, stew, and an array of other banchan (side dishes) like kimchi, stir fried greens, soy eggs, Korean salad, and so on.
However, it is just as delicious straight out of the fridge! As it sits, the flavours continue to marry, making cold Korean braised tofu a fantastic meal-prep option or quick weekday meals. Store it in an airtight container in the refrigerator for up to 4 days.
Love Tofu? Then try these dishes – Chinese Silken Tofu, spicy Mapo Tofu, Teriyaki Tofu, or the Tofu Peanut Butter Ramen.
Korean Braised Tofu Recipe
- Stir Fry Pan or Skillet
Ingredients
- 200 gram firm tofu
- 1 tablespoon corn starch or potato starch
- 4 tablespoon sesame oil (divided)
Ingredients For Braising Sauce:
- 1 tablespoon light soy sauce
- ½ tablespoon minced garlic
- 1 tablespoon Korean red chilli flakes (gochugaru)
- ¼ Cup vegetable stock or broth (get recipe)
- 1 teaspoon sugar or plum sauce
- salt to tastes
- 2 sprig green onion, finely chopped
- 1 tablespoon white sesame seeds
Instructions
- Slice the block lengthwise down the middle, then cut crosswise into half-inch thick rectangular slabs. Line a plate with paper towels, lay the slices down, and gently pat the tops dry.
- Sprinkle little potato or corn starch, salt, and pepper over the tofu cubes. Not too much, just a light dusting.
- Heat oil in a wide, skillet over medium-high heat. Carefully arrange the tofu slabs in a single layer. Fry for 2 to 3 minutes per side until they develop a beautiful, pale golden-brown crust.
- In a small bowl, combine the soy sauce, water, gochugaru, minced garlic, sugar, green onion, pepper, chilli, and toasted sesame oil. Stir well until the sugar completely dissolves. Taste and adjust the seasoning accordingly.
- Turn the heat down to medium-low. Pour the prepared sauce evenly over the tofu pieces. Use a spoon to ladle the sauce and green onions back over the top of the slabs.
- Cover the skillet with a lid and let it simmer for about 2 to 3 minutes, allowing the tofu to absorb the liquid. Remove the lid for the final minute to let the sauce reduce into a glossy glaze.
- Sprinkle remaining green onion and sesame seeds.
- Serve Korean Braised Tofu with rice or as a side dish.
Recipe Notes:
- A Note on Gochugaru: If you don’t have Korean red pepper flakes, avoid substituting them with standard cayenne pepper, which is significantly hotter and lacks the signature sweet, smoky aroma. Instead, use a milder red chili flake or Kashmiri Chilli Powder from India.
- Removing excess surface water and moisture from tofy prevents popping oil when you fry it.
Leave Your Rating & Comment