Dubu Jorim Spicy Braised Tofu

Press the tofu block for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels or a clean cloth and placing a heavy object on top. Once pressed, slice the tofu into 1/2-inch thick, rectangular pieces.

In a medium bowl, combine the soy sauce, gochugaru, minced garlic, minced ginger, sesame oil, sugar or maple syrup, and water or vegetable broth. Whisk well until all ingredients are thoroughly mixed and the sugar has dissolved. Set aside.

Heat cooking oil in a large non-stick pan or skillet over medium-high heat. Carefully place the tofu slices in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and slightly crispy. Remove the tofu from the pan and set aside on a plate.

Reduce the heat to medium. Pour the prepared braising sauce into the same pan. Bring the sauce to a gentle simmer, stirring occasionally. Allow it to cook for 2-3 minutes until it starts to thicken slightly.

Carefully return the pan-fried tofu slices to the simmering sauce, arranging them in a single layer. Spoon the sauce over the tofu to ensure each piece is coated. Let the tofu braise in the sauce for 10-15 minutes, turning occasionally, until the sauce has reduced and thickened to your desired consistency and the tofu has absorbed the flavors.

Once the Dubu Jorim is ready, transfer it to a serving dish. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately with a bowl of warm rice and other Korean side dishes.