This Korean braised tofu recipe is a vegan, gluten-free, high-protein meal with crispy tofu simmered in a flavorful, sweet and savoury sesame and soy-based sauce with chili flakes for extra spice!
- 1 block extra firm tofu (16–18 ounces)
- 2 tsp toasted sesame oil
- 2 tbsp gluten free soy sauce/tamari
- 2 tsp sesame oil
- 1 tsp coconut sugar
- 2 tsp gochugaru (Korean red pepper flakes)
- 1 tsp minced garlic
- 2 scallions, finely sliced
- 1/3–1/2 cup water
- salt and pepper to taste
- sesame seeds
- Gently press your tofu with a kitchen towel to remove excess moisture. No need to press for long, just pat dry. Slice into 1/4″ inch slices.
- In a pan, fry your tofu slices with sesame oil until lightly golden on both sides.
- In a small bowl whisk together all sauce ingredients then add to the pan. Cook on low heat until the sauce starts to bubble and thicken and the tofu absorbs some of the sauce.
- To serve, garnish with any remaining sauce from the pan, sprinkle with extra toasted sesame seeds and sliced scallions. Enjoy hot or cold!
- Spice Level: Depending on your spice preference, you can make this braised tofu mild or hot. Simply adjust the gochugaru (red pepper flakes) for more or less spice.
- Tofu: It’s important to use extra firm or high protein tofu so that it holds together when you give it a quick pan fry.
- Serve this dubu jorim warm or cold with white rice. Garnish with remaining sauce, scallions or green onions, and toasted sesame seeds.
- This Korean tofu banchan makes a wonderful side dish to accompany any meal or works really well as an appetizer.
- Store leftover spicy braised tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat in the pan with a little sesame oil or serve cold with sauce and garnish.
Keywords: Korean tofu, braised tofu, spicy braised tofu, vegan, gluten-free