Dubu Jorim (Braised Tofu in Sweet Soy-Garlic Sauce)

Method

1. 1

   Press the tofu between paper towels for 10 minutes to push out excess water, then slice into slabs about 1cm thick.

   💡 Dry tofu sears; wet tofu spatters and steams instead of browning.

2. 2

   Heat the oil in a skillet over medium-high heat and fry the tofu slabs until golden on both sides, about 3 minutes per side.

3. 3

   Whisk the soy sauce, sugar, gochugaru, garlic and water together to make the sauce.

4. 4

   Pour the sauce over the seared tofu, bring to a simmer, and spoon it over the slabs as it reduces and thickens, about 5 minutes.

   💡 Tilt the pan and baste rather than flipping — the seared crust stays intact that way.

5. 5

   Remove from the heat once the sauce clings glossy to the tofu.

6. 6

   Scatter with spring onion and sesame seeds, and serve warm or at room temperature as a side.