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This is a vegan banchan/side - or a main.
"Dubu” is Korean for “tofu”.
Generally served as a banchan (side), you can also make this as a main protein dish, which is what I did today.
Browning the tofu.
Source for this recipe:
Dubu Jorim (Braised tofu) Recipe – Korean Bapsang
Prep Time: 10 minutes.
Cook Time: 15 minutes.
Rest Time: Serve immediately warm, or let chill in fridge until desired.
Serves: If banchan, a lot of servings. As a main, about 3-4.
Cuisine: Korean.
Leftovers: Yes.
Mix the sauce together – everything EXCEPT the tofu and the cooking oil.
In a large skillet, preferably non-stick, heat the cooking oil until hot enough to sizzle with a drop of water. Gently add the tofu in one layer (if you need to cook divided batches, do that). Allow them to get lightly browned on both sides, about 3-4 minutes on medium or medium high heat per side..
While still in the skillet, spoon the sauce over the tofu / dubu, raised up individual pieces to let some sauce circulate under the pieces. Simmer this at a lower temperature (medium-low heat) for another 3-4 minutes. Flip pieces, simmer another minute or so, scooping any sauce back over the tofu.
Serve, either immediately and warm, or chill and serve later, cold. Traditionally, serve with rice, a main, and other banchan. I chose to treat this as a main for the portion I served hot, and as banchan for what turned out to be two remaining portions.
"Dubu” is Korean for “tofu”.
Generally served as a banchan (side), you can also make this as a main protein dish, which is what I did today.
Browning the tofu.
Source for this recipe:
Dubu Jorim (Braised tofu) Recipe – Korean Bapsang
Prep Time: 10 minutes.
Cook Time: 15 minutes.
Rest Time: Serve immediately warm, or let chill in fridge until desired.
Serves: If banchan, a lot of servings. As a main, about 3-4.
Cuisine: Korean.
Leftovers: Yes.
Korean Dubu Jorim
INGREDIENTS:- 1 about 16-18-oz pack firm tofu
- 1 tablespoon cooking oil
- 3 tablespoons low sodium tamari for gluten-free; or soy sauce
- 3 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon Korean red pepper flakes, preferably Gochugaru
- 1 teaspoon sesame seeds (I used 1/2 teaspoon white and 1/2 teaspoon toasted black).
- ▢1 teaspoon minced garlic
- ▢2 scallions, finely chopped
Mix the sauce together – everything EXCEPT the tofu and the cooking oil.
In a large skillet, preferably non-stick, heat the cooking oil until hot enough to sizzle with a drop of water. Gently add the tofu in one layer (if you need to cook divided batches, do that). Allow them to get lightly browned on both sides, about 3-4 minutes on medium or medium high heat per side..
While still in the skillet, spoon the sauce over the tofu / dubu, raised up individual pieces to let some sauce circulate under the pieces. Simmer this at a lower temperature (medium-low heat) for another 3-4 minutes. Flip pieces, simmer another minute or so, scooping any sauce back over the tofu.
Serve, either immediately and warm, or chill and serve later, cold. Traditionally, serve with rice, a main, and other banchan. I chose to treat this as a main for the portion I served hot, and as banchan for what turned out to be two remaining portions.
