Korean Braised Tofu (dubu-jorim)
I love banchan, or Korean side dishes. One of my favorites is definitely the spicy Korean tofu called dubu jorim, which is tofu cooked and braised in a spicy and savory sauce.
At Korean restaurants, you can always get a refill of the side dishes; I am always asking for more whenever this dish is served.
Lucky for me, Spicy Korean Tofu is very easy to make. I adapted the recipe from a Korean cookbook “Let’s Plunge Into Korean Cuisine” that I bought in Seoul last year.
The end result is amazing, and tastes just likes my favorite Korean restaurant.
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What Type of Tofu to Use?
There are many different types of tofu in the market and it can be very confusing if you are not familiar. Tofu comes in a plastic tub or package and the texture ranges from silken, soft, firm to extra firm.
Different brands have different varieties. I used firm tofu for the recipe as that’s the texture you want and they turn softer and taste amazing after braising.
How to Make Spicy Korean Tofu
First, cut the tofu into rectangle shape and prepare the sauce by mixing soy sauce, sugar, Korean chili peppers and other sauce ingredients together.
Next, pan fry the tofu until they turn brown on both sides. Add the sauce and braise the tofu. This recipe is so easy and healthy!
How Many Calories per Serving?
This recipe is only 121 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Korean Tofu
- 16 oz firm tofu
- 1 tablespoon oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 stalk green onion (stem removed and cut into small rounds)
- 2 cloves garlic (minced)
- 1 1/2 tablespoons Korean red chili power
- 1 red chili (seeded, pounded with mortar and pestle, optional)
- 1 teaspoon white sesame
- 1 tablespoon sesame oil
- 1/3 cup water
- Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
- Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
- Transfer to a serving platter and top with chopped scallions. Serve at room temperature.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this last night, very delicious and tasted just like the one from Korean restaurant. I doubled the garlic since I love garlic. Did not use a non stick pan, not sure what I was thinking…so the tofu was sticking on my stainless pan like crazy, and I switched out right away. Once they were on non stick pan, the browning was very easy and fast too.
Thank you for the delicious recipe, now I don’t need to buy them from the Korean grocery store.
This recipe was delicious and easy to make! I used coconut sugar and it came out great!