Dobu-Jorim
Fried tofu that is crispy on the outside but remains soft on the inside, then cooked slowly in a thick, sweet and spicy sauce. This dish combines the warmth of Korean chili powder, the savory taste of soy sauce, sesame oil, and the freshness of sliced spring onions and onions. It's very practical, rich in vegetable protein, and is the perfect companion to enjoy with a bowl of warm white rice!
Shared by Kim
Time
25 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 1 block (about 350-400 grams) of firm white tofu, cut into squares about 1cm thick
- 1/2 onion (thinly sliced)
- 2 stalks of spring onions (slice diagonally, separate the white and green parts)
- 1 green or red chili (thinly sliced for garnish, optional)
- 1 teaspoon roasted sesame seeds (for final sprinkling)
- 2 tablespoons vegetable oil (for frying tofu)
- 1 tablespoon Gochugaru (Korean chili powder) adjust to your level of spiciness
- 3 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup, rice syrup, or granulated sugar (as a sweetener)
- 1 teaspoon sesame oil
- 2 cloves of garlic (finely chopped)
- 1/2 cup (120ml) clean water or warm vegetable stock
- 1/2 teaspoon mushroom stock powder
👩🍳 Instructions
- 1
Pat the surface of the cut tofu with kitchen paper until dry (so that it doesn't burst when fried and produces a crispy skin).
- 2
Heat 2 tablespoons of vegetable oil in a flat-bottomed skillet over medium-high heat. Arrange the tofu pieces in the pan and fry for 3-4 minutes on each side, until golden brown and crispy. Remove and drain the tofu (leave a little oil left in the pan)
- 3
While frying the tofu, mix all the hot sauce ingredients (Gochugaru, soy sauce, syrup/sugar, sesame oil, and water) In a small bowl, stir well until the sugar dissolves.
- 4
In the same pan (reduce the oil if there is too much), arrange the sliced onions and the white part of the spring onions on the bottom of the pan. Arrange the crispy fried tofu on top of the onion layer neatly
- 5
Pour the hot sauce mixture evenly over the tofu. Turn the stove to medium-low heat, and cover the pan. Let it simmer for 5-7 minutes to allow the sauce to penetrate the tofu and the onions to caramelize gently.
- 6
Remove the lid from the pan. Spoon the remaining sauce from the bottom of the pan over the tofu to thicken the sauce. Sprinkle with the green part of the spring onion, sliced chili, and toasted sesame seeds on top. Cook for another 1 minute uncovered until the sauce has reduced to your liking.
- 7
Serve Dobu-Jorim warm straight from the griddle or transfer to a beautiful serving platter. A spicy Korean dish ready to be enjoyed with warm white rice!