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5 from 1 vote

Vegan Dubu Jorim (Spicy Korean Braised Tofu)

Course Dinner, Lunch, Side Dish
Cuisine Asian, Korean
Keyword Asian Cuisine, Asian Recipe, Asian Vegan Food, Korean Food, Spicy Braised Tofu, Spicy Tofu, Vegan Korean Food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author The Earth Kitchen

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

  1. 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. 
  2. 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. 
  3. 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).