“I never think twice about stocking up on a few packages of firm tofu,” says Christina Chaey. “On the night when I don’t want to spend more than 20 minutes on dinner, I whip up this riff on dubu jorim, a popular Korean side dish, and call it dinner. I pan-fry thick tofu slices in a skillet until golden, then quickly braise them in a salty-sweet-spicy soy sauce mixture until they’re steeped with flavor, ready for a simple side of rice and sautéed greens.”
Recipe information
Yield
2 Servings
Ingredients
1
3
3
1
¾
1
2
1
1
Preparation
Step 1
Wrap tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and slice in half lengthwise, then cut crosswise into 6 sections to create 12 squares.
Step 2
Whisk soy sauce, mirin, sesame oil, gochugaru, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
Step 3
Trim dark green top from scallion and thinly slice; set aside. Thinly slice remaining white and pale green parts of scallion. Heat 1 Tbsp. grapeseed oil in a nonstick skillet over medium-high. Carefully add tofu in a single layer and lightly season with salt. Cook, undisturbed, until golden brown, about 5 minutes; turn over and cook until golden brown on other side, about 5 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
Step 4
Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium. Cook scallion white and pale green parts, garlic, and ginger, stirring, until softened but not browned, about 1 minute.
Step 5
Return tofu to skillet. Pour in reserved sauce and bring to a simmer. Reduce heat to medium-low and cook, turning tofu once or twice and occasionally spooning sauce over, until sauce is reduced by about half, about 4 minutes.
Step 6
Transfer tofu to a large plate, spoon sauce over, and sprinkle with sesame seeds and reserved scallion top. Serve with rice alongside.
Leave a Review
Reviews (104)
Back to TopI’ve made this recipe a few times and must have misread gochujang instead of gochugaru . I even went to the store yesterday to restock gochujang sonI could make it last night. But this time I read the recipe carefully nd realized it calls for gochugaru and actually followed the recipe this time.. what a disappointment! Not terrible, but not half as good as I remembered. Definitely going to use gochujang if I make this again.
Anonymous
Ossining NY
3/6/2024
This was the perfect quick meal. I use Lucky Foods gochujang, which is seasoned and makes everything taste like tteokbokki. So I actually prefer the recipe as is. I use BA recommended Hodo extra-firm tofu. My tofu did not get tough. Maybe check what brand you're using. I was in a hurry so put it over instant ramen and was out the door! Make extra sauce so you have enough for your rice.
Lorelei
Durham, NC
2/23/2023
Thank you seechaey and reviewers! Following other comments I used gochujang paste, made double the sauce and Stir fried bok choy after tofu to serve alongside. Awesome, one of the most perfect tofu dishes I've ever made myself.
LkM
10/26/2022
wow are you all doing the same recipe I just did? It's fine- we ate it all, but it's pretty boring. I think the person who actually did gochujang instead of gochugaru maybe has it right. I have both, but followed the recipe and it's not spicy at all-- as a vague idea, this is fine, but much pumping up is required.
KV
Los Angeles
2/7/2022
I skimmed this recipe and misread gochugaru as gochujang which I ended up using instead since gochugaru is not a pantry staple in our home. The sauce was really yummy - heat was just right. Used firm tofu which I don't think needed to be fried (a little tough) and instead of bok choi (which is in the photo but strangely left out of the recipe) used gai lan. I'll definitely do it again with whatever greens I happen to have.
Konahuanui
Honolulu
1/12/2022
i double the sauce, triple the garlic, and serve it with bok choy, cauliflower rice and a side of kimchi. i have it almost weekly and i always look forward to it.
moonbeam
santa cruz, ca
1/9/2022
I followed recipe exactly except I didn't have any grape seed oil or tofu and I could not go to the grocery store because of covid.mSo I substituted with butter and ground beef. Excellent recipe.
Bob Trash
Virginia
1/3/2022