What the heck is this?
Dubu Jorim is the bold, flavorful Korean tofu dish that proves tofu is anything but boring. “Dubu” means tofu, “jorim” means braised, and together they make a punchy, protein-packed dish of pan-fried tofu slices braised in a spicy, garlicky soy-based sauce. The tofu gets golden and crispy on the outside, tender in the middle, and absolutely drenched in flavor. It’s quick, it’s fiery (or not, if you dial it down), and it’s perfect over a bowl of hot rice with some kimchi on the side.
Why You’ll Love This Recipe
It’s a fast, flavorful way to turn tofu into something craveable—even for tofu skeptics. Everything happens in one skillet, it’s ready in under 30 minutes, and it works as a main or side dish. Plus, it’s naturally vegan, high in protein, and loaded with umami from the combo of soy sauce, garlic, sesame oil, and gochugaru (Korean red pepper flakes). It’s healthy, satisfying, and weeknight-easy.
The Good Stuff You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and cut into ½-inch slices
- 1 tablespoon neutral oil (like canola or grapeseed)
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon mirin (or sub ½ tbsp sugar + ½ tbsp rice vinegar)
- 2 teaspoons sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes; use less for milder)
- 2–3 garlic cloves, minced
- 2 scallions, chopped
- ½ teaspoon toasted sesame seeds (for garnish)
Let’s Do This
- Prep your tofu: First, press the tofu for at least 15 minutes to remove excess water (wrap in paper towels, place a plate or pan on top, and chill). Slice into ½-inch thick pieces.
- Pan-fry the tofu: Heat oil in a nonstick skillet over medium-high heat. Add tofu slices in a single layer and cook 3–4 minutes per side, until golden and crisp. Don’t overcrowd the pan—work in batches if needed.
- Mix the braising sauce: In a small bowl, combine soy sauce, water, mirin, sesame oil, gochugaru, and minced garlic. Stir it up until the gochugaru blooms in the liquid.
- Braise the tofu: Once all tofu is crispy, return to the pan (or keep it in there if you didn’t need to batch-cook). Pour the sauce evenly over the tofu. Lower the heat to medium and simmer for 5–6 minutes, flipping the tofu halfway through so both sides soak up that spicy-salty magic.
- Finish and serve: Top with chopped scallions and toasted sesame seeds. Serve hot or at room temp with steamed rice, kimchi, and maybe some sautéed greens.
Serving Suggestions
Dubu Jorim is made for a Korean-style meal spread—serve it with rice, kimchi, and a couple of veggie banchan. Or eat it solo as a satisfying lunch, piled on a grain bowl, or stuffed in a wrap with shredded cabbage and sriracha mayo.
Switch It Up
- Add thinly sliced onions or julienned carrots to the pan before braising for a little veg boost.
- Want it saucier? Double the braising liquid and pour it over your rice.
- For a heartier twist, toss in mushrooms or cooked spinach during the last minute of simmering.
- Craving crunch? Add a few chopped roasted peanuts or crispy garlic chips on top.
Make-Ahead Tips
This tofu tastes just as good cold or reheated—store it in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave with a splash of water to loosen the sauce. Great for meal prep lunches or bento boxes.
Questions People Actually Ask
Can I make this without gochugaru? Yup—use a pinch of crushed red pepper flakes, chili oil, or just leave it out if you’re spice-sensitive.
Is this dish vegan? Totally, as long as your mirin and soy sauce are plant-based (most are).
Can I use firm tofu instead of extra-firm? You can, but make sure it’s well-pressed to avoid sogginess.
What if I don’t have mirin? Sub with a little sugar and rice vinegar, or use a splash of maple syrup and lime juice in a pinch.
Dubu Jorim (Korean Braised Tofu): The Spicy-Savory Star of Meatless Mondays
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Description
Dubu Jorim is the bold, flavorful Korean tofu dish that proves tofu is anything but boring. “Dubu” means tofu, “jorim” means braised, and together they make a punchy, protein-packed dish of pan-fried tofu slices braised in a spicy, garlicky soy-based sauce. The tofu gets golden and crispy on the outside, tender in the middle, and absolutely drenched in flavor. It’s quick, it’s fiery (or not, if you dial it down), and it’s perfect over a bowl of hot rice with some kimchi on the side.
Ingredients
1 block (14 oz) extra-firm tofu, pressed and cut into ½-inch slices
1 tablespoon neutral oil (like canola or grapeseed)
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon mirin (or sub ½ tbsp sugar + ½ tbsp rice vinegar)
2 teaspoons sesame oil
1 tablespoon gochugaru (Korean red pepper flakes; use less for milder)
2–3 garlic cloves, minced
2 scallions, chopped
½ teaspoon toasted sesame seeds (for garnish)
Instructions
Prep your tofu: First, press the tofu for at least 15 minutes to remove excess water (wrap in paper towels, place a plate or pan on top, and chill). Slice into ½-inch thick pieces.
Pan-fry the tofu: Heat oil in a nonstick skillet over medium-high heat. Add tofu slices in a single layer and cook 3–4 minutes per side, until golden and crisp. Don’t overcrowd the pan—work in batches if needed.
Mix the braising sauce: In a small bowl, combine soy sauce, water, mirin, sesame oil, gochugaru, and minced garlic. Stir it up until the gochugaru blooms in the liquid.
Braise the tofu: Once all tofu is crispy, return to the pan (or keep it in there if you didn’t need to batch-cook). Pour the sauce evenly over the tofu. Lower the heat to medium and simmer for 5–6 minutes, flipping the tofu halfway through so both sides soak up that spicy-salty magic.
Finish and serve: Top with chopped scallions and toasted sesame seeds. Serve hot or at room temp with steamed rice, kimchi, and maybe some sautéed greens.
Notes
Add thinly sliced onions or julienned carrots to the pan before braising for a little veg boost.
Want it saucier? Double the braising liquid and pour it over your rice.
For a heartier twist, toss in mushrooms or cooked spinach during the last minute of simmering.
Craving crunch? Add a few chopped roasted peanuts or crispy garlic chips on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~280 kcal per serving
- Fat: ~17g
- Carbohydrates: ~10g
- Protein: ~17g