If there’s one dish that proves tofu can be anything but bland, it’s Dubu Jorim—Korean Braised Tofu. It’s savory, punchy, spicy, and just a bit sweet, all soaked into golden slices of pan-fried tofu. A simple, satisfying dish that holds its own as a main or slides effortlessly into a banchan spread.
Banchan are small side dishes served along with cooked rice in Korean cuisine.
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Korean “Dubu Jorim” literally means “Braised Tofu”!
Dubu (두부) means tofu, and jorim (조림) refers to a style of cooking where ingredients are simmered in a seasoned broth or sauce. In this case, firm tofu is first pan-fried to develop a crispy exterior, then simmered in a sauce made of soy sauce, garlic, sesame oil, gochugaru (Korean red chilli flakes), and a touch of sweetness—usually from sugar or mirin. It’s a beautiful balance of heat, umami, and aroma, best served with a bowl of hot rice to soak up every drop.
If you enjoy easy side dishes like this recipe, check out Korean Cucumber Salad, Vietnamese Tofu with Tomato Sauce! For a quick tofu recipe, try the Pan-Fried Tofu by Broke Bank Vegan.
Reasons to love this Korean-style Tofu
- Quick & Easy: From fridge to table in under 30 minutes.
- Plant-based Goodness: A great vegan option packed with protein.
- Great for meal prep: Quick comfort lunch box on any day.
- Versatile: Eat it warm as a main or cold as part of a banchan spread.
Ingredients
- Firm or extra-firm tofu
- Yellow onion
- Garlic
- Scallion
- Soy sauce
- Water
- Sugar
- Sesame oil
- Sesame seeds
- Gochugaru (Korean red pepper flakes)
See recipe card for quantity.
Let's make the Korean Braised Tofu!
- Prep the tofu:
Drain and pat the tofu dry with a clean towel. Slice into rectangular or square pieces. - Pan-fry:
Heat a tablespoon of neutral oil in a non-stick or cast iron pan over medium heat. Fry the tofu slices until golden and crispy on both sides, about 3–4 minutes per side. - Make the braising sauce:
In a small bowl, combine soy sauce, sesame oil, sugar (or maple syrup), half of the sesame seeds, gochugaru, minced garlic, and the white part of the scallion. - Simmer:
Lower the heat and pour the mixture into the pan together with the onion slices and give it a mix to evenly coat all the tofu pieces with the sauce.
Garnish & serve:
Sprinkle the green part of the scallion and leftover sesame seeds. Serve hot, warm, or even cold from the fridge.
Bonus storage tip: this recipe keeps well for 3-4 days in the fridge.
Substitution and Variations
- Tofu Varieties: While this recipe calls for a block of tofu, you can experiment with different types of tofu to suit your preference. Firm tofu works well for braising as it holds its shape, but you can also try extra firm tofu for a chewier texture or silken tofu for a smoother mouthfeel.
- Protein Alternatives: If you prefer a non-tofu option, you can substitute the tofu with seitan, tempeh, or even thinly sliced vegetables like eggplant or mushrooms. Adjust the cooking time accordingly based on the protein you choose.
- Sauce Customization: The sauce in this recipe forms the heart of the dish, but you can customize it to your liking. Feel free to adjust the sweetness, saltiness, or umami levels to match your taste preferences.
- Vegetable Additions: Enhance the nutritional value and flavor profile by adding vegetables to the dish. Sliced bell peppers, carrots, zucchini, or leafy greens like spinach or bok choy can be included during the braising process. Just ensure that the vegetables are cooked to your desired tenderness.
Comfort in a pan, Perfect over rice
Dubu Jorim is the kind of dish that quietly wins you over. There’s no fuss, no hard-to-find ingredients—just bold flavor from basic pantry staples. It’s tofu, re-imagined, and it might just become a staple in your kitchen too.
This Korean Braised Tofu is proof that plant-based eating can be bold, beautiful, and utterly crave-able. It's pantry-friendly, adaptable, and endlessly satisfying—whether you're cooking for one or feeding a crowd.
Let me know if you try it—I'd love to hear your tweaks and favorite variations!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Korean Braised Tofu (Dubu Jorim)
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
If there’s one dish that proves tofu can be anything but bland, it’s Dubu Jorim—Korean Braised Tofu. It’s savory, punchy, spicy, and just a bit sweet, all soaked into golden slices of pan-fried tofu. A simple, satisfying dish that holds its own as a main or slides effortlessly into a banchan spread.
Ingredients
- 1 block of firm tofu (450g)
- 1 scallion, chopped and separated the white from the green part
- ¼ yellow onion, thinly slices
- Oil for frying
Sauce:
- 3 tbsp soy sauce
- ½ cup of water
- 1 tbsp sesame oil
- 1 tbsp gochugaru (Korean red pepper flakes)
- 3 cloves garlic, finely minced
- ½ tbsp sugar
- 2 tsp sesame seeds
Instructions
- Pat dry the tofu using paper towels.
- Cut the tofu into rectangular pieces.
- Fry the tofu in oil until golden brown on both sides.
- In a bowl, combine soy sauce, water, sesame oil, gochugaru, sugar, half of the sesame seeds, minced garlic, and the white part of the scallion.
- Pour the mixture into the pan with the fried tofu and give it a mix to evenly coat all the tofu pieces with the sauce.
- Close the lid and simmer for 5-6 minutes or until the sauce has reduced by half.
- Garnish with the green part of the scallion and leftover sesame seeds.
- Transfer to a plate and enjoy as a side dish with rice or noodles.
Notes
Tofu Varieties: Firm tofu works well for braising as it holds its shape, but you can also try extra firm tofu for a chewier texture or silken tofu for a smoother mouthfeel.
Protein Alternatives: If you prefer a non-tofu option, you can substitute the tofu with seitan, tempeh, or even thinly sliced vegetables like eggplant or mushrooms.
Sauce Customization: Feel free to adjust the sweetness, saltiness, or umami levels to match your taste preferences.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: stovetop
- Cuisine: Korean
Carrie says
I made this for my husband and son, and it is a huge hit! My husband's family is from south Vietnam, and we now live in a US town with very few Vietnamese food options. We are always very happy to find a recipe that tastes like home. Thank you!
mls says
This is delicious and easy to make, we loved it! Followed the recipe and instructions, great job writing this, it came out amazing! We used tamari because we're gluten-free, and we have Lakehouse Farms Organic Gochugaru. We had leftover jasmine rice, so mixed that in near the end and let it warm and absorb the flavors. Sooooo good 🙂
We like heat level too, it's no excessively nor painfully spicy. We think Korean peppers are what gives the flavor unique to Korean food - definitely get this pepper, do not substitute with another kind of pepper, it makes this dish delicious. Well it'll still be tasty though might not remind you of the great food at the Korean family restaurant.
This is also good topped with finely chopped cabbage, diced cucumber - nice cooling effect with the spiciness for those who want less spice.
Thank you Veggie Anh for sharing this!
Veggie Anh says
Thank you so much for your review!