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Vegetarian, East Asian

Spicy Korean Braised Tofu with Rice

Spicy Korean braised tofu with rice, or dubu jorim, is a vegetarian dish for 4 people, ready in 35 minutes, rated easy, at €1.90 per serving. Firm tofu slices are pan fried until golden, then braised in a soy sauce spiked with garlic and Korean chili flakes. The key is basting the tofu often so the sauce reduces into a glossy glaze.

Tonight, golden tofu slices braised in a spicy soy sauce, dubu jorim, sliding over white rice.

Spicy Korean Braised Tofu with Rice
Total time
35 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Spicy Korean braised tofu, known as dubu jorim, isn't the bland tofu you might expect. Pan fried first, it develops a light crust before braising in a soy sauce seasoned with Korean chili flakes, which reduces into a shiny glaze coating each slice. Inside it stays tender, with that gentle heat typical of Korean cooking, nothing close to a flavorless dish.

This is a weeknight dish that comes together in 35 minutes, perfect when you want a vegetarian meal that still delivers real flavor. It works just as well for a solo dinner as for sharing, with white rice balancing the salty, spicy sauce. Mon Chou suggests it as a change from your usual rotation, especially if you like food with a little kick without going overboard.

The ingredients

4 people

Pantry

  • Firm tofu 500 g
  • Soy sauceoften in the pantry 4 tbsp
  • Korean chili flakes or mild chili powder 1 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Sesame seeds 1 tsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Scallions 2

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Cut the tofu into 1 cm slices, pat them dry and season lightly with salt. 5 min

    Pat them very dry, they shouldn't splatter in the pan.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Start the rice while you're pan frying the tofu.

  3. Brown the tofu slices in oil for 3 minutes per side, then transfer them to a wide skillet. 8 min

    Don't crowd them, they shouldn't overlap.

  4. Mix the soy sauce, chili flakes, sugar, minced garlic, sesame oil and 10 cl of water, then pour over the tofu along with the sliced onion.

    Taste it, the sauce should be on the salty side since it will reduce.

  5. Simmer covered, basting occasionally, then sprinkle with scallions and sesame seeds and serve with the rice. 10 min

    Uncover at the end so the sauce reduces and coats the tofu.

Our tips to get it right

  • Pick firm tofu and press it lightly before patting it dry, it will brown better and soak up more sauce.
  • Use a wide skillet rather than a saucepan for braising, the tofu needs to sit in a single layer to cook evenly.
  • Adjust the amount of Korean chili flakes to your spice tolerance, this recipe stays fairly mild with just one tablespoon.

The variations

  • Swap the firm tofu for sliced tempeh for a heartier texture and a slightly stronger flavor.
  • For a spicier version, stir a teaspoon of gochujang into the sauce along with the other ingredients.
  • For kids, cut the chili flakes in half and add a tablespoon of honey to soften the sauce.

What to serve it with

  • Steamed white rice
  • Steamed or sauteed vegetables
  • Green tea or sparkling water

Storage

Braised tofu keeps for 2 to 3 days in the fridge in a sealed container. Reheat it gently in a skillet or microwave with a splash of water to loosen the sauce. Freezing isn't recommended, tofu changes texture once thawed.

Questions about this dish

Can I substitute the Korean chili flakes?

Yes, mild paprika or regular chili flakes work, though the flavor will be less smoky. Adjust the amount based on how hot your substitute is.

Can this dish be made ahead?

Yes, you can mix the sauce and slice the tofu a few hours ahead. Do the actual braising right before serving so the tofu stays hot and the sauce glossy.

Does the tofu need to be pressed first?

Draining and patting it dry well is enough for this recipe, no need for a long press. The main thing is that it shouldn't release water while frying.

Can I use a different type of rice?

Yes, short grain or basmati rice both work well, whatever you have on hand. Short grain rice sticks slightly more, which helps it soak up the sauce.

How long does it take to make a spicy Korean braised tofu with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spicy Korean braised tofu with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spicy Korean braised tofu with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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