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.
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.
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Spicy Korean Tofu Recipe
Spicy Korean Tofu - quick and easy Korean braised tofu with chili powder, garlic, soy sauce, sugar and sesame oil. This Korean side dish (banchan) is healthy and delicious.
- 1 box 16 oz firm tofu
- 1 tablespoon oil
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.