Korean-Inspired Braised Tofu (Dubu Jorim) by @fitgreenmind

25 min
Easy

2 servings

⬜

250 g

Tofu

🫒

15 ml

Oil

🥢

45 ml

Soy Sauce

🍶

15 ml

Vinegar

🍁

15 ml

Maple Syrup

🫚

5 g

Ginger

🧅

15 g

Scallion

🧄

3 g

Garlic

🌶️

0.5 g

Chili

✨

0.5 g

Five Spice

🍚

320 g

Rice

🥦

300 g

Steamed Vegetables

Preparation Steps

  1. Step 1/7

    Drain the 250 g firm tofu and slice it into even pieces, about 1 cm thick.

    firm tofu
    🔪knife
    🪵cutting board

  2. Step 2/7

    Heat 1 tbsp cooking oil in the frying pan over medium heat. Fry the tofu slices until golden brown on both sides, about 5 minutes.

    firm tofu
    cooking oil
    🍳frying pan
    🍴spatula
    🥄measuring spoons

  3. Step 3/7

    Combine 3 tbsp soy sauce, 1 tbsp vinegar, and 1 tbsp maple syrup in the mixing bowl.

    soy sauce
    vinegar
    maple syrup
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  4. Step 4/7

    Finely grate or mince the ginger and garlic. Thinly slice the scallion.

    fresh ginger
    garlic
    scallion
    🔪knife
    🪵cutting board

  5. Step 5/7

    Stir the ginger, scallion, garlic, chili, and Chinese five-spice powder into the sauce, if using.

    fresh ginger
    scallion
    garlic
    chili
    Chinese five-spice powder
    🥣mixing bowl
    🥄spoon

  6. Step 6/7

    Pour the sauce over the browned tofu. Simmer over low heat for 5 to 10 minutes until the tofu absorbs the sauce.

    firm tofu
    soy sauce
    vinegar
    maple syrup
    fresh ginger
    scallion
    garlic
    chili
    Chinese five-spice powder
    🍳frying pan
    🍴spatula

  7. Step 7/7

    Serve the braised tofu with 2 cups cooked rice and 2 cups steamed vegetables.

    cooked rice
    steamed vegetables
    🥄spoon

Composition

Ingredients

Types

Condiment, Soy, Sweetener, Vegetables, Herb, Aromatic, Spice

Ingredients

Tofu, Oil, Soy sauce, Vinegar, Maple syrup, Ginger, Scallion, Garlic, Chili, Five spice, Rice, Steamed vegetables

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based, Low Saturated Fat

Calories

390 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 49g, Fat: 15g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 380mg, Iron: 4.5mg, Potassium: 440mg, Sodium: 1500mg

Vitamins

Vitamin C: 20mg, Vitamin K: 85mcg, Folate: 85mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

knife, cutting board, frying pan, mixing bowl, spoon, measuring spoons, spatula

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean, Korean-Inspired

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crispy, Tender, Chewy, Saucy

Flavors

Savory, Sweet, Salty, Tangy, Umami, Spicy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3-4 days (Store in an airtight container,Cool before refrigerating,Store rice separately when possible), freezer : 1 month (Store in a freezer-safe airtight container,Freeze tofu and sauce separately from rice if possible,Thaw overnight in the refrigerator)