Main course Korean
Dubu-jorim — spicy braised tofu with sesame
Vegan
Editorially prepared
Browned tofu in a spicy gochugaru sauce with garlic, onion and sesame. Made the day before and served cold, it has a moist centre and a well-seasoned surface. Fresh spring onions are added just before serving.
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Ingredients
4 servings · metric units
Allow two pieces of tofu per person. Fry larger quantities in batches without overlapping the pieces; each extra batch adds about 15 minutes of frying. Reduce the sauce according to its consistency rather than increasing the time proportionally. Use several shallow containers for cooling.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of gochugaru, Korean chilli flakesmild chilli flakes
If gochugaru is unavailable, use mild chilli flakes. Start with less and taste the sauce as it reduces: other chillies may be much hotter, less fruity and give a less intense red colour.
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Optional ingredients and substitutions
You’ll need
Non-stick frying pan, approximately 28 cm · One hob ring · Wide spatula and spoon · Knife, chopping board and clean tea towel or kitchen paper · Scales, measuring jug and measuring spoons · Small bowl for the sauce · Plate for holding the fried tofu · Shallow lidded container and a small container for the spring onions · Fridge · Serving platter
Method
0/9 stepsPrepare the tofu and vegetables
Drain the tofu and dry the block thoroughly. Cut it into eight similar rectangles about 1–1.5 cm thick, then pat the cut surfaces dry. Peel and finely chop the onion and garlic. Wash, dry and chop the spring onions. Reserve half the spring onions, choosing mostly green pieces, in a covered container in the fridge; the remainder will be fried. Allow about 12 minutes for preparation.
Prepare the tofu and vegetables Mix the sauce
Mix the soy sauce, gochugaru, sugar and water in a small bowl. Stir until the sugar dissolves and the chilli flakes are evenly moistened.
Mix the sauce Brown the tofu
Pour the rapeseed oil into the pan and heat over a medium-high heat for about 2 minutes, until fluid and lightly shimmering but not smoking. Add the tofu in a single layer. Fry the first side for 6–8 minutes from placing it in the pan, until golden and easy to lift. Turn the pieces and fry the second side for another 6–8 minutes from turning. Watch the browning and lower the heat if the edges darken quickly. If the tofu is still pale, fry a little longer, checking each minute. Transfer to a plate, leaving the oil in the pan.
Brown the tofu Cook the onion and garlic
Reduce the heat to medium. Add the onion and the half of the spring onions set aside for frying to the oil left in the pan. Cook, stirring, for about 4 minutes from adding them, until the onion softens and starts turning golden at the edges. If it is still firm, cook a little longer. Add the garlic and stir for 30–60 seconds, just until fragrant; do not let it brown.
Cook the onion and garlic Reduce the sauce
Stir the sauce in its bowl and pour it into the pan. Bring to a gentle simmer, allowing about a minute. From that point, cook uncovered for about 4 minutes, stirring, until slightly thickened but still flowing freely from a spoon. If it remains watery, cook a little longer; do not reduce it to a dry paste.
04:00Reduce the sauce Braise the tofu and add sesame
Return the browned tofu to the sauce in a single layer and bring back to a gentle simmer. Braise uncovered for about 3 minutes from when bubbling resumes, spooning sauce over the top and carefully turning the pieces once. The tofu should be hot in the centre and evenly coated, with some moist onion and liquid remaining in the pan. If the sauce dries out before the tofu is hot, add a splash of water and braise a little longer. Remove from the heat, drizzle with the sesame oil and sprinkle with the toasted sesame seeds.
03:00Braise the tofu and add sesame Cool briefly
Transfer the tofu and all the sauce to a shallow container, preferably in a single layer. Leave with the lid ajar for about 20 minutes from transferring, until it stops giving off heavy steam. Do not wait for it to become completely cold on the worktop; it will finish cooling in the fridge.
20:00Cool briefly Chill overnight
Close the container and refrigerate at 4°C or below, no later than 2 hours after finishing cooking. Leave overnight, allowing about 12 hours from placing it in the fridge. Before serving, the tofu and sauce must be completely cold, including in the centre. If they are not, continue chilling.
Chill overnight Serve cold with spring onions
Arrange the cold tofu on a platter, allowing two pieces per person. Spoon all the sauce, onion and sesame seeds from the container over the tofu. Scatter over the remaining reserved spring onions and serve cold straight away.
Serve cold with spring onions
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Tips
- Dry the tofu thoroughly on the outside, but do not press it under a weight for a long time. A dry surface browns more easily while the centre stays moist.
- Do not force stuck tofu off the pan. Wait briefly for a browned crust to form, then loosen it with a wide spatula.
- Leave a little moist sauce between the pieces. Reducing until the pan is completely dry will make the chilled tofu less succulent.
- You can also serve the tofu warm immediately after braising, topped with the reserved spring onions. For this version, omit cooling and the overnight rest; preparation and serving take about 55 minutes.
Storage
Keep the tofu and sauce in a sealed, shallow container in the fridge at 4°C or below. Refrigerate within 2 hours of finishing cooking and eat within 48 hours. Store the spring onion garnish separately. Take out only the portion you intend to serve.
Timing
Hands-on: 53 min · Cooking: 31 min · Resting: 12 hr 20 min
The total allows for tasks done in parallel. The individual times can overlap.
