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1
Pan-Fry the Tofu Golden
6 Mins
Medium-high heat, about 190°C (375°F)
Heat the sunflower oil in a large non-stick or well-seasoned pan over medium-high heat. Lay the tofu slices in a single layer and fry for about 3 minutes a side, without moving them, until deep golden and lightly crisp at the edges. Lift them out onto a plate — they will finish in the sauce, so they do not need to cook through yet.
Do not crowd the pan: tofu steams instead of frying when the slices touch. Work in two batches if you must.
Done when: Both sides are golden brown with a lightly crisp crust; the slices hold their shape when lifted.
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2
Soften the Onion in the Same Pan
2 Mins
Medium heat, about 175°C (350°F)
Lower the heat to medium and add the sliced onion to the same pan with the leftover oil. Cook for 2 minutes, stirring, until the onion softens and turns translucent. Scrape up the browned bits from the tofu — they are flavour, not dirt.
If the pan looks dry, add a teaspoon of water rather than more oil.
Done when: Onion is soft and translucent; the pan smells sweet and savoury.
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3
Braise in the Spicy Soy Sauce
8 Mins
Gentle simmer, about 95°C (200°F)
Slide the tofu back into the pan in a single layer and pour over the mixed sauce. Bring it to a gentle simmer, then lower the heat and cook for 7 to 8 minutes, spooning the sauce over the slices as it reduces. The tofu drinks the sauce in and turns glossy brick-red. Do not flip the slices more than once — they break easily.
Spooning beats flipping: the sauce seasons the top of each slice without breaking it.
Done when: The sauce has reduced to a thin glaze that clings to the tofu; the pan is almost dry.
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4
Finish with Sesame and Spring Onion
2 Mins
Low heat, about 120°C (250°F)
Take the pan off the heat and drizzle over the sesame oil. Scatter over the spring onions and toasted sesame seeds and toss very gently once, just to coat. The residual heat wilts the spring onions slightly and wakes up the sesame aroma.
Sesame oil goes in off the heat — high heat burns it and turns it bitter.
Done when: Spring onions are just wilted, sesame seeds are scattered evenly, and the glaze shines.
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5
Rest and Serve
2 Mins
Serve warm, about 60°C (140°F)
Let the pan sit for 2 minutes so the glaze sets on the tofu, then arrange the slices on a serving plate and spoon over any sauce left in the pan. Serve warm with steamed rice — the rice is not optional, it is what the sauce is for.
Dubu jorim is also good at room temperature, which is why it keeps so well in a banchan spread.
Done when: Slices are warm through and glossy; the sauce pools slightly on the plate.
auto_awesome Finishing Touches & Plating
Serve warm or at room temperature with steamed rice and kimchi. Spoon any leftover glaze over the rice — it is the best part of the dish.
South Korea
1h 5m
