Korean Braised Tofu

Tofu is the ultimate vegan dish I rely on in South Korea. Its protein profile and versatility to adapt to any dish—be it Korean or Italian—makes it a wonderful go-to ingredient in my kitchen here in Seoul. I fell in love with this dish while eating out in the many vegan kitchens we have here in Seoul. It is a classic Korean dish known by the name Dubu Jorim. Dubu means 'tofu' and Jorim refers to the specific Korean cooking technique of braising ingredients in a flavourful, reduced sauce.

I make this Korean Braised Tofu a lot in my kitchen, especially for quick dinners. It is easy, speedy, and deeply delicious. Pair it with a bowl of hot steamed rice and your dinner is ready in a jiffy!

Ingredients for Korean Braised Tofu:

Firm Tofu, cubed or sliced into thick rectangular pieces - 200 or 300 gms

Water-for boiling

Salt- to taste

Sesame oil - 1 tbsp

For Sauce:

Korean/Japanese Soy Sauce - 4 tbsp

(Note: Look for a thin, naturally brewed soy sauce like Korean Yangjo Ganjang or Kikkoman. This is different from the thick, sweet dark soy sauce commonly found in India. You can buy it directly from Amazon India by following the link here.)

Water - 4 tbsp

Gochugaru or red chilli powder/flakes - 1 tbsp (if substituting with Indian red chili powder, use 1/2 tbsp as it is much spicier!)

Sesame oil - 1 tbsp

Roasted Sesame seeds - 1 to 2 tsp

Garlic, minced - 1 tsp

Ginger, grated - 1/2 tsp (optional, but the Indian in me loves the warmth it adds!)

Jaggery powder/sugar - 2 tsp (adjust to taste)

Green onions/scallions , finely chopped - for garnish

Step-by Step Instructions:

1. Mix the Sauce: In a small bowl, whisk together all the ingredients listed under 'Sauce' except for the green onions. Set it aside.

2. Blanch the Tofu: Bring a pot of water to a boil and add a generous pinch of salt. Gently lower your tofu slabs/cubes into the water and let them simmer for 3 to 5 minutes. This process draws out excess moisture, firms up the texture for frying, and ensures the tofu isn't bland on the inside.

3. Dry: Carefully remove the tofu slabs or cubes from the water and pat them dry with a clean kitchen towel or paper towel.

4. Pan-Fry: Heat 1 tbsp of sesame oil in a flat-bottomed skillet over medium heat. Fry the tofu slabs/cubes until they turn a beautiful, light golden-brown color. Turn them gently to brown all sides evenly.

5. Braise: Pour the prepared sauce slowly over the golden tofu pieces. Lower the heat to medium-low and let it simmer for 3 to 5 minutes. Spoon the sauce over the top of the tofu as it cooks to help it absorb all those gorgeous flavors. Once the sauce reduces to your desired thickness, switch off the heat.

6. Garnish & Serve: Garnish generously with chopped green onions.

Ta-da! Your Korean Braised Tofu is ready. Serve it alongside hot, fluffy rice and enjoy! :)

Note: Please do NOT add any extra salt to the sauce, as the soy sauce provides plenty of sodium on its own!