Contains: Soy. legumes, nightshades. Is: Vegetarian, vegan, gluten-free (if using tamari), quick and easy.
This dish is not always vegetarian, but this rendition is, and I had all the ingredients (other than the tofu which I ran off to buy, easy enough). :Dubu” is Korean for “tofu”. Anyhow, I had meant to make this in February for my “Asian Month”, but here we go, anyway.
Generally served as a banchan (side), you can also make this as a main protein dish, which is what I did today.
Gochugaru is the usual Korean red pepper used, but some days you have to go with what you can find!
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.
Korean Dubu Jorim
- 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
Cut tofu into 1/2 inch thick rectangular slices (about 1.25 cm thick). Pat dry.
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.