Korean BBQ Braised Tofu (Dubu Jorim)

Sweet, Spicy, and Utterly Addictive — Proof That Tofu Has Main Character Energy.

There’s something spellbinding about the way Korean flavours come together—sweet, spicy, umami-packed, and deeply comforting. Dubu Jorim (두부조림), or braised tofu, is a staple in Korean cuisine, often served as a humble side dish, but let’s be honest: this tofu steals the spotlight.

This dish is what is known as "rice thief". This term refers to a side dish that tastes good and goes so well with rice that it makes you eat a bowl of rice in the blink of an eye, making you feel like your rice has been stolen without you knowing.

The tofu is lightly crisped before being simmered in a delectable sauce influenced by Korean BBQ, incorporating gochujang, garlic, soy sauce, and toasted sesame oil. With its bold flavours and ease of preparation, we anticipate this becoming our new favorite mid-week dish. It's rich, spicy, subtly sweet, and irresistibly addictive.

If you love tofu but want to take it to the next level, this is your spellbook-worthy recipe.

Ingredients

For the Tofu

• 400g firm tofu, pressed and sliced into ½-inch rectangles

• 1 tbsp neutral oil (avocado or vegetable oil)

• 1 tsp cornstarch (optional, for extra crispiness)

For the Korean BBQ Braising Sauce

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp gochujang (Korean red pepper paste—adjust for heat!)

• 1 tbsp gochugaru (Korean red pepper flakes, optional for spice witches 🔥)

• 1 tbsp agave, maple syrup, or brown sugar

• 1 tbsp rice vinegar (adds a touch of tang)

• 1 tbsp toasted sesame oil (for that nutty magic)

• 2 cloves garlic, minced

• 1 tsp grated ginger (warming, grounding, delicious)

• ¼ cup water or vegetable broth

• 1 tbsp toasted sesame seeds

• 2 stalks green onions, sliced

Method

1. Press your tofu if required (if you're lazy like me I used super firm tofu)

2. Heat oil in a pan over medium-high heat. Lightly coat tofu with cornstarch and pan-fry for about 3–4 minutes per side until beautifully golden. Set aside.

3. In a small bowl, whisk together soy sauce, gochujang, gochugaru, agave, rice vinegar, sesame oil, garlic, ginger, and water/veggie broth. 

4. Lower the heat to medium, return the tofu to the pan, and pour in the BBQ sauce. Let it simmer for 5–7 minutes, spooning the sauce over the tofu occasionally. The sauce should thicken slightly, coating the tofu in glossy, spicy deliciousness.

5. Sprinkle with toasted sesame seeds and sliced green onions. Serve it up hot and steaming with a bowl of fluffy white rice, kimchi, and maybe some sautéed greens on the side.

   

   
   

VVitch Tips

Here are several suggestions of how you can enjoy this dish;

• Over rice, with veggies for the ultimate comfort meal.

• Stuffed into lettuce wraps for a fresh, crunchy bite.

• Added to a noodle bowl (because carbs + tofu = happiness).

• As a filling for a wrap.

• On top shaped sushi rice for a saucy and spicy version of musubi/nigiri.

• Served cold the next day as a quick protein-packed snack!

This Korean BBQ Braised Tofu is fast, flavorful, and unapologetically bold—just like a true Vegan VVitch dish should be. Whether you're a tofu lover or trying to convert a skeptic, this recipe is guaranteed to win hearts (and stomachs).

Ready to cast a spell in the kitchen? 🖤 Let me know if you try this one—tag @VeganVVitch and use the hashtag #VeganVVitchRecipes on Instagram and share your delicious creations!

Blessed be and stay spicy,

Vegan VVitch