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4.8 from 84 votes

Spicy Braised Tofu (Dubu Jorim)

Spicy braised tofu that's packed with flavors!

Servings: 2
Course: Side Dish , Others
Cuisine: Vegetarian

Ingredients

  • 1 package tofu 15 to 16 ounces
  • 1 scallion
  • 1/4 medium onion
  • 2 to 3 mushroom caps - optional
  • 1 small green or red chili pepper - optional
Braising liquid
  • 2 tablespoons Gochugaru Korean red chili pepper flakes (use less for a milder dish)
  • 1 teaspoon Gochujang Korean red chili pepper paste
  • 2 tablespoons soy sauce
  • 2 teaspoons liquid from salted shrimp or use 1 more tablespoon soy sauce
  • 1 tablespoon corn syrup or Korean oligodang or 1/2 tablespoon sugar
  • 1 tablespoon garlic
  • 1 cup water or anchovy broth or dashima broth - see note
Other ingredients
  • 2 tablespoons perilla oil or sesame oil
  • 1 tablespoon ground perilla seeds or sesame seeds use more to taste

Instructions

    Cup of Yum
  1. Cut the tofu into 1/2-inch thick slices. You can further cut the slices in half crosswise if you like smaller slices. Slice the onion, scallion, and the optional mushrooms and chili pepper.
  2. Combine all of the braising liquid except the perilla oil (or sesame oil).
  3. Spread the onion slices at the bottom of a small pot. Arrange the tofu on top, and then pour the braising liquid over. Bring it to a boil, and then reduce the heat to medium. Cook for about 5 minutes.
  4. Add the remaining vegetables, and drizzle the perilla oil (or sesame oil) over. Continue to boil for 5 more minutes. Sprinkle with the perilla or sesame seeds.

Notes

  • You can make dashima broth by boiling a small (2-inch) piece of dried kelp in 1-1/4 cup water for 5 minutes.