Korean Braised Tofu

Dubu jorim is a quiet, everyday Korean side that works perfectly as a main with rice. You brown the tofu first for texture, then let it sit in a shallow braise until it has drunk the sauce. It costs very little and tastes like it took real effort.

1. 1

   Pat the tofu slabs very dry and season them lightly with salt.

   For this step

   • 400 g firm tofu
2. 2

   Heat the neutral oil in a wide frying pan and brown the tofu for 3 to 4 minutes a side until a golden skin forms. Do not move it around.

   For this step

   • 400 g firm tofu
   • 2 tbsp neutral oil
3. 3

   Mix the soy sauce, gochugaru, garlic, sugar, sesame oil and ½ cup of water.

   For this step

   • 3 tbsp light soy sauce
   • 1 tbsp gochugaru (Korean chilli flakes)
   • 3 cloves garlic
   • 2 tsp (8 g) caster sugar
   • 2 tsp toasted sesame oil
4. 4

   Pour the sauce around the tofu, bring it to a simmer and let it bubble for 8 minutes, spooning the liquid over the slabs every couple of minutes.

   For this step

   • 400 g firm tofu
   • 3 tbsp light soy sauce
5. 5

   When the sauce has reduced to a thick glaze, scatter over the spring onion and serve with rice.

   For this step

   • 3 tbsp light soy sauce
   • 2 spring onions

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