The first place my husband and I traveled to (together) was Korea. It was in the peak of the MERS outbreak back in 2015, literally, red alert when we were packing our bags for our flight. I was about to travel with a guy, I’ve only been dating for six months, and he’s taking me to a foreign country in the middle of an epidemic. How romantic. Let alone, my parents were the old-fashioned Filipinos protective of their only daughter; my husband and I still laugh about how he was able to pull off asking for their permission to take me on a trip a few months prior. Needless to say, that trip was worth it. We stayed in this beautiful loft with a view in the theatre district of Seoul. There was so many great coffee shops to chose from every morning. And in the evening, we bonded with our cousins, who traveled with us, over spicy chicken and beer downstairs from our loft (I wasn’t vegan then). I threw up after chugging a bottle of Korean beer thinking I could hang, I couldn’t. Never again.
And with that, Korea has a piece of my heart. The rich culture, the folklores in palaces we visited, the hospitality, and the most especially the food. I loved the fact that there were so many hole in the wall places to eat quality food for less than $10. I remember looking forward to all the side dishes they serve. Koreans would say, “it is bad business if a restaurant does not give you free side vegetables.” And thank goodness for that, I did not feel heavy or groggy throughout the trip.
DUBU JORIM
Dubu Jorim (두부조림) is a spicy braised tofu dish simmered in a simple soy-based sauce. This dish, is often prepared with medium or firm tofu, so that the flavors of the broth are absorbed well, and it is served as a side or paired with rice. It is a super easy to make and requires about 35 minutes of cooking or less. Personally, I love this tofu dish with a side of kimchi and some greens. It is also one of my lazy weeknight meals.
This dish is packed with savory and spicy flavors, with an added hint of sweetness and tanginess.
KEY INGREDIENTS YOU WILL NEED
Majority of the dry ingredients, you will probably already have at home. However, there are a few may sound new (or require a trip to the Asian grocery stores).
- Gochugaru – Korean Red Pepper Flakes. Usually appears vibrant red, often used in making kimchi. Not to be mistaken by regular red pepper flakes, these are not the same. It will also give the dish the distinct red hue.
- Gochujang – Korean red pepper paste. Usually not required but it gives an added depth of flavor, in terms of spiciness.
- Sesame seed oil – for an added nutty flavor and give it that distinct Asian taste, also popular in Korean dishes.
- Vegan Kimchi – Not required but pairs well as a side dish to go with Dubu Jorim. Just be sure to check for any seafood ingredients in traditional kimchi (normally has anchovies) if you are buying from the store. If you are struggling to find kimchi, make some! Click here to make my recipe.
TOP TIPS MAKING THIS DISH
- Use vegetable broth as opposed to water for braising the tofu. While it is not traditional, it adds a richness of flavor.
- Use medium firm or firm tofu so that the flavors absorb better. I personally like to use firm as it can pan fry better without breaking. Be sure to press the liquids out of the tofu before cooking so that you can avoid it from falling apart.
- Adjust your spice level. I like spicy food. Adjust to taste and lessen the pepper ingredients if necessary.
- This dish is meal prep friendly! Save some for later and store in an airtight container in the fridge for up to four days.
Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Follow me on Instagram and don’t forget to tag me when you create recipes!
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Vegan Dubu Jorim (Spicy Korean Braised Tofu)
Equipment
- sauté pan with lid
- small mixing bowl or sauce bowl
- cutting board & sharp knife
Ingredients
FOR THE SAUCE
- ¾ cup vegetable broth see notes
- 2 tbsp low sodium soy sauce or tamari for gluten free
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or any sweetener
- 1½ tbsp gochugaru Korean red chili flakes
- 1 tbsp gochujang Korean red pepper paste
- 1 tsp sesame seed oil
FOR THE DRY INGREDIENTS
- 1 block (14oz) firm tofu pat dry and cut into slices
- ½ medium (½ cup) yellow or white onions finely sliced
- 4 cloves (1 tbsp) garlic minced
- 2 stalks (1 tbsp) green onions finely sliced
- salt & pepper to taste
- semame seeds for garnish
- vegan kimchi to serve
- cooking oil for frying
Instructions
FOR THE SAUCE
- Using a small sauce bowl, whisk all ingredients together and thoroughly until well combined. Set aside.
FOR THE TOFU
- Preheat a sauté pan on medium heat and coat with 1-2 tbsp of cooking oil.
- Carefully press out excess liquid from tofu and pat dry in wet areas. Slice into ¼ inch thick squares. Season lightly with a bit of salt & pepper on each side.
- Once pan is heated, place tofu and allow it to cook on each side until it turns light golden brown. You don't need to make the tofu crispy, just enough to give it some color.
- When tofu is golden brown on each side, temporarily remove from the pan. Then, sauté onions and garlic until fragrant, or when onions start sweat. Add the tofu back into pan and stir.
- Lower down the heat to medium low and allow the ingredients to sit in the pan as it cools in temperature. Then, gradually add half of the sauce with the ingredients. stir and make sure tofu are in a single layer to absorb the liquids. Leave it alone to simmer for about 4-6 minutes or until liquids have slightly reduced.
- Once liquids have slightly reduced, set your stove to low. Add the remaining sauce. And let it sit until tofu absorbs majority of the color from the sauce or liquid has reduced majority of the amount. This should take between 5-10 minutes depending on your stove top. Occasionally stir in between. Place a lid on top of the pan as it simmers.
- Turn off heat once majority of the liquids have been absorbed. Toss in green onions and garnish with sesame seeds. Best served with a side of kimchi and rice. ¾
Notes
- Vegetable broth – I use the Better Than Bouillon Vegetable Paste for a deeper flavor ( 2 tsp vegetable paste + 3/4 cup water). If you don’t have vegetable paste, you can just use regular vegetable broth. If you plan to use just water, you’ll need to add 1 teaspoon of soy sauce to match the savoriness of the sauce.
- Adjust your spice level – I find my spice level to be around 1-2 tablespoons gochugaru and added gochujang for an added kick. You can always lessen both amounts to your liking. I don’t recommend skipping these ingredients as it is what gives the vibrant red color and its flavor.
- Vegan Kimchi – Cannot find vegan kimchi anywhere due to fish ingredients? You can make my vegan kimchi recipe here! Though if you plan pairing kimchi with this dish, be sure to plan in advance as it can take up to 7 days to ferment (depending how sour you like it).
