Dubu Jorim (Braised Tofu)

The Subversive Table | Lis Lam's avatar
The Subversive Table | Lis Lam

Ingredients

  • 1
    package (454g/16 oz) Firm or Extra-firm Tofu
    drained
  • 1
    Tbsp Sesame Oil
  • 2
    Tbsp Soy sauce
  • 4
    cloves Garlic
    minced
  • 1/2
    cup Water
  • 1
    Tbsp Granulated White Sugar
  • 2
    Tbsp Gochukaru (halve if you prefer less spicy)
  • 1
    Tbsp Rice Vinegar (or distilled white vinegar or apple vinegar)
  • 1
    Green onion
    finely chopped, optional

Instructions

1
Slice FIRM tofu into thick 1/2 inch slices 1 package (454g/16 oz) Firm or Extra-firm Tofu (drained)
2
Pat dry with paper towel on both sides
3
In a small bowl, add the sauce ingredients and stir together 2 Tbsp Soy sauce 2 Tbsp Gochukaru (halve if you prefer less spicy) 1 Tbsp Granulated White Sugar 1 Tbsp Rice Vinegar (or distilled white vinegar or apple vinegar) 1 Tbsp Sesame Oil 1/2 cup Water
4
In a non-stick skillet, add tofu slices with a little oil over medium heat until browned and crispy on both sides
5
Spoon sauce over the tofu and cook until the tofu has absorbed the liquid and the sauce is thick and somewhat reduced, about 3-4 minutes
6
Sprinkle over green onion, if using 1 Green onion (finely chopped, optional)
7
Transfer to a plate, making sure to spoon the sauce over tbr tofu slices and enjoy with rice and side dishes of choice
The Subversive Table | Lis Lam's avatar
Slice FIRM tofu into thick 1/2 inch slices 1 package (454g/16 oz) Firm or Extra-firm Tofu (drained)