At first glance, this classic Korean dish, dubu jorim (braised tofu), might seem out of reach if you live far from an Asian supermarket. Thankfully, that's not the case. Fast, easy, and composed of easy-to-source ingredients, it's a must-try option that may even convert the tofu-ambivalent.
This weeknight- and wallet-friendly dish has a simple yet powerful, tongue-tantalizing sauce. And while it's typically served as part of a large banchan spread, it's equally at home as a main course supported by a hearty vegetable side. So what are you waiting for?
If you can't locate Korean red pepper flakes, then substitute standard crushed red pepper flakes. For a milder version of the dish, start with 1/2 teaspoon rather than 1 teaspoon red pepper flakes.
1 (14- to 18-oz.) package firm tofu
1 teaspoon garlic, minced
1/4 cup scallion, thinly sliced
2 teaspoons sesame seeds, toasted and lightly crushed in a mortar and pestle or spice grinder
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon coarse Korean hot red pepper flakes
1/2 teaspoon granulated sugar
- Rinse the tofu, place the whole block in a medium saucepan, and cover with cool water. Bring to a simmer, cover the pot, and reduce the heat to the lowest setting to keep the tofu warm until serving time.
- While the tofu is poaching, prep the sauce. Work the garlic into a paste by sprinkling it with a pinch of coarse salt and mashing it with the side of a heavy knife until it breaks down. Mix together the garlic paste, scallion, sesame seeds, soy sauce, sesame oil, pepper flakes, and sugar.
- Carefully remove the tofu with a large spatula to a pile of paper towels to drain. Pat it dry, plate it, and drizzle/spoon over the sauce. Serve with any extra sauce.
- Tofu, Main Dishes
- Other Asian
- 2 servings