Spicy Tofu Jorim Recipes

KOREAN SPICY BRAISED TOFU (DUBU JORIM)

Steps:

• Press the tofu for 10 minutes. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
• If using, break apart the enoki mushrooms or slice the mushrooms of choice
• Thinly slice the scallion. Separate the white and green part. The white part will be for the sauce while the green part will be for garnish. Mix all the sauce ingredients in a bowl and set aside.
• Slice the tofu into 1/2 to 1-inch thick pieces. You can slice them into rectangular or square pieces, it's up you!
• Heat a large non-stick pan over medium high heat. Add the oil.
• Once hot, place the sliced the tofu slices.
• Pan-fry the tofu until golden brown, around 4-5 minutes on each side. I cooked my tofu in two batches since my non-stick pan is a bit small. I eventually had to transfer my tofu into a larger pan.
• Add in the enoki mushrooms or other mushrooms, if using.
• Then over medium high heat, pour in the sauce mixture. Cover the pan and leave to boil. Once it boils, lower the heat to medium. You can leave the pan uncovered at this point.
• Scoop the sauce from the sides to pour over the tofu and coat them in the mixture. Flip the tofu over. Leave the tofu to cook for another 5 to 6 minutes until the sauce is reduced and the tofu absorbs some of the liquid.
• Garnish with the green scallion and toasted sesame seeds. Serve and enjoy with a bowl of some steamed rice! You can also refrigerate this and enjoy it cold with other Korean banchan (side dishes).

SPICY TOFU JORIM

Steps:

• Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
• Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
• Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
• Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
• Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.

DOOBOO JORIM (BRAISED TOFU)

Steps:

• In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.
• Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).
• In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
• Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.
• Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.

SUPER SIMPLE SPICY FRIED TOFU

Steps:

• Drain tofu, rinse, and pat dry. Cut into squares.
• Heat sesame oil in a wok over medium heat. Add onion and cook for 2 minutes. Add red pepper and stir-fry for 2 minutes. Stir in tofu and cook for 2 minutes. Stir in brown sugar, soy sauce, and chili-garlic sauce. Mix together and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with green onions before serving.