Dinner · 20 min · korean

Dubu Jorim

Weeknight-friendly Korean cooking: Dubu Jorim comes together in 20 minutes with firm tofu, soy sauce, and not much else. The macros do the talking: 16g protein, 16g carbs, and 18g fat in every 280-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 14-oz blocks Firm tofu
• 1/4 cup Soy sauce
• 1 cup Water
• 1 tbsp Sugar
• 2 tbsp Gochugaru
• 3 cloves Garlic
• 1/2 Yellow onion
• 3 Scallions
• 1 tbsp Sesame oil
• 1 tsp Sesame seeds

Steps

1. Press the tofu 15 minutes between towels, then slice into 1/2-inch slabs — pressed tofu drinks up the braising sauce instead of diluting it.
2. Sear the slabs in a hot oiled skillet 2-3 minutes per side until deeply golden; the crust gives the sauce something to cling to.
3. Whisk the soy sauce, water, sugar, gochugaru, and garlic, and pour it around (not over) the tofu so the crisp tops stay crisp.
4. Simmer 8-10 minutes, spooning the sauce over the tofu now and then, until the liquid reduces to a glossy glaze.
5. Finish with scallions, sesame oil, and sesame seeds, and serve over rice with the pan sauce spooned generously on top.

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