Dubu Jorim (Braised Tofu)

The Subversive Table | Lis Lam
Ingredients
- 1package (454g/16 oz) Firm or Extra-firm Tofudrained
- 1Tbsp Sesame Oil
- 2Tbsp Soy sauce
- 4cloves Garlicminced
- 1/2cup Water
- 1Tbsp Granulated White Sugar
- 2Tbsp Gochukaru (halve if you prefer less spicy)
- 1Tbsp Rice Vinegar (or distilled white vinegar or apple vinegar)
- 1Green onionfinely 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 cloves Garlic (minced)
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
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Slice FIRM tofu into thick 1/2 inch slices 1 package (454g/16 oz) Firm or Extra-firm Tofu (drained)