Savory Korean Braised Tofu (Dubu Jorim) with Sesame Spinach
Looking for a hearty and satisfying dish that's packed with flavor? This Korean Braised Tofu, or Dubu Jorim, is just what you need. It's a delightful combination of tender tofu soaked in a savory sauce paired with sesame-flavored spinach, making it a perfect side or main dish. The tofu is pan-fried until golden, then simmered in a rich, umami-packed sauce that balances sweet and salty notes, while the spinach adds a fresh, nutty contrast. Ready in about 40 minutes, this vegan recipe brings authentic Korean flavors to your table with minimal effort.
Ingredients
- 1 block firm tofu, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes), optional
- 1 tablespoon vegetable oil for frying
- 2 cups fresh spinach
- 1 tablespoon sesame seeds, toasted
- Salt to taste
Instructions
- Prep the Tofu: Drain and press the tofu to remove excess moisture. Slice into rectangular pieces.
- Make the Braising Sauce: In a small bowl, mix together soy sauce, sesame oil, sugar, minced garlic, and gochugaru (if using).
- Cook the Tofu: In a skillet, heat vegetable oil over medium heat. Add the tofu slices and fry until golden brown on both sides, about 3-4 minutes per side.
- Add the Sauce: Once the tofu is browned, pour the braising sauce over the tofu. Cover and let simmer for 10-15 minutes, allowing the tofu to absorb the flavors.
- Prepare the Spinach: While the tofu is simmering, blanch the spinach in boiling water for about 1 minute. Drain and rinse under cold water. Squeeze out excess water and mix with sesame seeds and a pinch of salt.
- Serve: Plate the braised tofu alongside the sesame spinach, drizzling any remaining sauce over the tofu. Enjoy this delicious Korean dish hot.
Cook’s tips
- Press the tofu for at least 15 minutes to remove excess water; this helps it crisp up and absorb more sauce.
- Use a non-stick skillet or well-seasoned pan to prevent the tofu from sticking during frying.
- Toast the sesame seeds in a dry pan over medium heat until fragrant, about 2-3 minutes, to enhance their nutty flavor.
- If you prefer a thicker sauce, simmer uncovered for the last 5 minutes to reduce it slightly.
- Adjust the gochugaru to your spice preference; start with 1/2 teaspoon if you're sensitive to heat.
Substitutions
- Use extra-firm tofu instead of firm for a denser texture.
- Substitute soy sauce with tamari or coconut aminos for a gluten-free or soy-free option.
- Replace sugar with maple syrup or agave nectar for a natural sweetener.
- If gochugaru is unavailable, use 1/2 teaspoon of crushed red pepper flakes mixed with a pinch of smoked paprika.
- Swap spinach for baby bok choy or kale, blanching them similarly.
Storage & reheating
Store leftover braised tofu and spinach separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave; the tofu will absorb more sauce as it sits, so add a little extra soy sauce or water if needed.
Frequently asked questions
Can I make this dish ahead of time?
Yes, you can prepare the braised tofu and spinach up to 2 days in advance. Store them separately and reheat gently. The flavors will deepen overnight, making it even more delicious.
Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of regular soy sauce. Also ensure your gochugaru is gluten-free (most are, but check the label).
What can I serve with Dubu Jorim?
It's excellent over steamed rice, alongside kimchi, or as a side to other Korean dishes like japchae or bulgogi (if not vegan). For a simple meal, serve with a bowl of rice and a side of pickled vegetables.
How do I press tofu without a tofu press?
Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and put a heavy object (like a cast-iron skillet or a stack of books) on top. Let it sit for 15-20 minutes to drain excess moisture.
