I came back home yesterday from the cold east coast winter weather…and what a glorious day it is today here back at home. It certainly felt like spring was coming ..and my Pink Breath of Heaven plant thought so too!
So, I was visiting my sister #2 in the east coast and I took my camera with me to take pictures of our cooking. However I was not able to post since my sister’s computer was not working. Great thing about cooking in my sister’s kitchen was that she had all these fabulous pots for me to use. Me and my other sisters always tease her about how she loves to buy all these expensive pots but never gets around to really cooking in them. Not to say that she’s a bad cook, she’s a great cook but she is too busy to cook but with all the intentions to cook (when she buys a pot or a pan).
Anyway – thanks to her – in the next few posts, you will notice that my food is pictured in these exquisite Staub pots… I wish I had them… they were really nice to cook in. 🙂 Someday…
Ok. Now to business..
Dubu Jorim (두부조림) is a great Korean tofu recipe that is a very basic, common side dish found in Korean meals. It tastes great both warm and cold.
Ingredients:
- 1 pack 16 oz firm tofu
- 1/2 yellow onion sliced
- 4 tsp vegetable oil (canola or any other mild flavor oil)
- frying pan
- shallow pot to cook the tofu
- pretty dish to hold the final Tofu Jorim
Sauce
- 3 T Soy Sauce (Jin Ganjang) – Read More here about Soy Sauces
- 1 T rice wine (mirin)
- 2 T water
- 1 -2 tsp sugar (adjust to your liking)
- 1 tsp red chili powder
- 2 green onions chopped
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
Directions
1. Cut up the tofu in half and then into 1/3 inch (0.8 cm) thick slices as pictured below.
2. Heat the oil in a frying pan on medium heat.
3. When the oil is heated, lay out the cut tofu as shown and fry the tofu about 5 min. on each side until lightly browned. If you like crispy or more chewy texture, you can pan fry the tofu longer to your liking.
4. While the tofu is being cooked, make the sauce and set it aside.
5. Layer the fried tofu slices and sliced onions into a shallow pot. The pot used here is a Staub saute pan.
6. Pour the prepared soy mirin sauce mixture onto the tofu stack. Make sure the sauce is distributed evenly throughout.
7. Turn on the heat to medium and once it starts to bubble, immediately lower heat to low and simmer. Cover with a lid and simmer for 20 min. until the sauce is mostly gone. Check how it’s cooking after 10 min or so. If the heat was too high, the sauce may have already been reduced in which case you should stop cooking.
This Tofu recipe is so good that it can stand up as a stand-alone dish with just rice and perhaps some side salad or other fish dish. Any leftovers can be refrigerated for days and can be eaten cold with warm rice. Cold Dubu Jorim tastes totally different so you HAVE TO try it! Also great for lunch boxes for kids.
Enjoy eating!
Tofu Recipe with Soy Mirin Sauce (Dubu Jorim)
Ingredients
- 16 oz firm tofu
- 1/2 yellow onion sliced
- 4 tsp vegetable oil (canola or any other mild flavor oil)
Sauce
- 3 Tbsp Soy Sauce (Sempio Jin Ganjang or Kikkoman)
- 1 Tbsp rice wine (mirin)
- 2 Tbsp water
- 1 -2 tsp sugar (adjust to your liking)
- 1 tsp red chili powder
- 2 green onions chopped
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
Instructions
- Cut up the tofu in half and then into 1/3 inch (0.8 cm) thick slices
- Heat the oil in a frying pan on medium heat.
- When the oil is heated, lay out the cut tofu as shown and fry the tofu about 5 min. on each side until lightly browned.
- While the tofu is being cooked, make the sauce and set it aside.
- Layer the fried tofu slices and sliced onions into a shallow pot.
- Pour the prepared soy mirin sauce mixture onto the tofu stack. Make sure the sauce is distributed evenly throughout.
- Turn on heat to medium and wait until it starts to bubble. Immedicately reduce heat to low. Cover and simmer for 17-20 min until the sauce is mostly gone. Be sure to check after 10 min or so to see if there's enough sauce. Stop cooking if the sauce ia fully reduced.
would love to try this recipe 😁😁
I hope you try it too! Thank you
It was easy, fast and very tasty. I can make it with pantry ingredients (don’t have to make a special run to Korean Store=400 miles) I will be making this dish many times during Lent.
That’s great – I know this is what of my go-to pantry dishes.
So delicious! I use a lot of banchan options in my vegan meals.
Awesome!! Yes, there are many naturally vegan dishes in Korean food. Glad you enjoyed it.
I want to try it and add fried nappa cabbage to have some warm veg with it. Will try it Today!
Awesome, let me know how it goes!
It was just perfect. I used the pan after frying tofu and fried cabbage with onion. Then I put it all in the pot and cooked as you said. It was perfect.