Braised tofu (Dubu jorim)
Pan-golden firm tofu simmered briefly in soy-garlic sauce. Chili is optional; the tofu slices remain intact and the sauce is spooned over them gently.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Firm tofu is unavailable
- Use instead
- Extra-firm tofu
- Substitute quantity
- 1 of a 300 g packReference quantity: 300 g
Use 1 cm slices, pat very dry and fry as written. It holds its shape well but is denser than firm tofu. Soft silken tofu cannot follow the same frying method.
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Essential
Use the listed water for this stage. Blanching water is drained; braising water stays in the sauce. Add only small spoonfuls of hot water if a pan dries before the food is cooked.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Use the replacement amount shown, not extra salt. Saltiness varies, so taste only after cooking. Tamari still contains soy; check the label for wheat. Dark sweet soy sauce is not an equal replacement.
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Substitute available
If Neutral cooking oil is unavailable
- Use instead
- Canola, sunflower or rice-bran oil
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Choose one unflavored oil and use the replacement amount shown. Keep the same heat and cooking steps. These replace the frying oil, not extra oil added on top.
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Optional
May be reduced or omitted entirely. Leave it out of the sauce for a mild brown-soy version. Keep soy sauce, water and cooking time unchanged. Photos show the optional red-chili version.
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Optional
May be omitted. Leave it out of the sauce mixture. The result is less sweet and the glaze lighter; do not increase soy sauce to replace it.
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Optional
May be omitted. Skip its preparation and addition; cooking time is unchanged. The garlic aroma will be lighter. Omitting raw garlic in the seasoned vegetables gives a gentler flavor for children.
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Optional
May be omitted. Skip chopping and adding it; the main ingredient and cooking time stay the same. It supplies fresh onion aroma and green flecks.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain one 300 g pack of firm tofu. Cut into 8 rectangles about 1 cm thick, then pat both broad faces dry with a clean towel. Do not use soft silken tofu for the same frying method; it falls apart.
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Step 2
Mix ½ small paper cup water, 1 tablespoon soy sauce, optional ½ teaspoon sugar and 1 teaspoon minced garlic. Add up to 1 teaspoon gochugaru if wanted. Without chili the sauce is brown and mild, rather than red. Slice the optional scallion separately.
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Step 3
Heat 1 tablespoon neutral oil in a nonstick pan over medium heat. Arrange tofu in one layer and fry without moving for about 3 minutes. Turn with a broad spatula and cook another 2 minutes, until lightly golden. Use batches if they overlap.
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Step 4
Pour the sauce around the tofu carefully. Bring to gentle bubbling, reduce to medium-low and partly cover for 3–4 minutes. Spoon some liquid over the tops once; do not stir the slices into crumbs.
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Step 5
Uncover, add optional scallion and simmer gently for 2–3 minutes until the sauce coats the tofu but still has a little liquid. If the pan starts drying, add 1 tablespoon hot water. Tofu should be heated through with intact slices, not deep-fried hard.
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Step 6
Lift onto a plate with a broad spatula and spoon over the remaining sauce. Divide into four small side portions with rice. For children omit chili completely and let the hot tofu centers cool before serving.
Finished dish
Use refrigerated leftovers within 3–4 days. Tofu and soy sauce contain soy; the sauce may also contain wheat. The photos show the optional chili version. No extra salt is needed with the listed soy sauce. Use a small paper cup of 180 ml, a level ordinary eating spoon of about 15 ml and a small teaspoon of about 5 ml. Spoon and vegetable sizes vary; package weights are useful references. A quarter carrot or half onion is approximate. Photos show the original recipe including optional ingredients; replacements can change its appearance. These are small rice-side portions, not complete meals. Use clean serving utensils and keep the remaining batch separate. Put leftovers in shallow containers and refrigerate within 2 hours, or within 1 hour above 32°C, at 4°C or colder. If serving hot, reheat only the portion needed thoroughly to 74°C. Do not leave a lunchbox unrefrigerated all day.