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korean soy-braised tofu (dubu jorim)

September 10, 2014

dubu jorim (korean soy-braised tofu)

We’re back! As of an hour ago, Bowl #2 and I are back in our Brooklyn nook, a little tanner, a lot rounder, kind of sleepy, and trying to remember what it’s like to be hungry.

Before I go nap off our red-eye, I just wanted to drop in a little hello and a note that I have a guest post up this morning on With Food + Love! Sherrie’s blog is a gorgeous and inspiring take on vegetarian, gluten-free eating, and I’m so excited and honored to be able to contribute something today (especially as a gluten-ful omnivore!)

When it comes to tofu, I’m generally not persuaded by it unless it’s the chewy dried version that crops up in stirfries and savory braised meat dishes (or, if my dad is involved, eaten plain out of the package). But when Bowl #2’s mother introduced me to this banchan last fall – incidentally, on our last trip to visit his family almost exactly a year ago – I was totally smitten, even despite my textural bias. The tofu is pressed with paper towels to remove moisture, then briefly panfried to add a touch of crisp, and finished by braising in an intensely flavored soy sauce and sesame oil mixture, punctuated by bright scallions, garlic, and a touch of red pepper. It’s vegan, and if you use tamari, gluten-free – more importantly, it’s just really good. Hop on over to Sherrie’s blog for the recipe!

And now it’s time for a nap! Hope you’re all having lovely Wednesdays!

dubu jorim (korean soy-braised tofu)

dubu jorim (korean soy-braised tofu)

dubu jorim (korean soy-braised tofu)

dubu jorim (korean soy-braised tofu)

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view more: appetizers· gluten-free· korean· sides· spring· vegan

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  1. movita beaucoup

    September 10, 2014 at 8:40 am

    I just checked out the recipe, and it sounds DIVINE. I’m going to make some and refer to it only as dubu jorim, because if I say “tofu,” 2.0 will be afraid to try it. Thankfully, he’s easily fooled by exotic vocabulary.

    Reply
    • tworedbowls

      September 12, 2014 at 10:47 am

      HAHAH Movita your comments never fail to make my day. I hope you love it if you try it!!

      Reply
  2. Abby @ The Frosted Vegan

    September 10, 2014 at 9:11 am

    I love love love this kind of tofu! Even as a vegan, gross tofu creeps me the heck out 🙂

    Reply
    • tworedbowls

      September 12, 2014 at 10:48 am

      Baha yes!!! I know exactly how you feel. 🙂 Thanks so much, Abby!

      Reply
  3. girlinbrogues

    September 10, 2014 at 11:14 am

    I make a really similar dish to this all the time, it’s so tasty, but you make it look a lot better than I do!

    Saskia / girlinbrogues.com

    Reply
    • tworedbowls

      September 12, 2014 at 10:49 am

      Isn’t it amazing? And thank you for the kind words, though I doubt they’re true :)!

      Reply
  4. Belinda @themoonblushbaker

    September 10, 2014 at 11:25 am

    I am fan of tofu in all kinds like your dad but these braised/fried types are my favourite. I will simply have to stop by the store to get myself a pack of tofu for tomorrow night.

    Reply
    • tworedbowls

      September 12, 2014 at 10:49 am

      Yes!! Braised tofu all the way 🙂 Thanks so much, Belinda!

      Reply
  5. Millie | Add A Little

    September 10, 2014 at 1:56 pm

    Looks delicious Cynthia! I’m quite a tofu enthusiast so love the recipe!

    Reply
    • tworedbowls

      September 12, 2014 at 10:50 am

      Thank you so much, Millie! 🙂

      Reply
  6. Nancy @ gottagetbaked

    September 10, 2014 at 5:41 pm

    Welcome back from your much-deserved vacay! Too bad you can’t have a vacation from vacation when you get back home – I always find it such a grind going straight back to work afterwards. I looooove tofu and your version looks and sounds delicious! You got the perfect sear on your tofu. Heading over to check out your post!

    Reply
    • tworedbowls

      September 12, 2014 at 10:52 am

      Right? I’m patting myself on the back for coming back to a two-day week 😉 haha! Thank you so much, Nancy!!

      Reply
  7. molly yeh

    September 10, 2014 at 7:03 pm

    welcome back you two!!!! i hope you had a wonderful time!!!! this tofu is absolutely stunning 🙂

    Reply
    • tworedbowls

      September 12, 2014 at 10:53 am

      xoxo Thank you so much, lady!!

      Reply
  8. ellie | fit for the soul

    September 11, 2014 at 1:30 am

    This is literally one of my favorite ways of eating tofu!!!! Okay so Cynthia, I’m really sorry if I’m being duh-headed and you’ve mentioned this before…but are you Korean? No, right? I thought you were Chinese…? But maybe you are, since you make Korean food so often? 😀

    Reply
    • tworedbowls

      September 12, 2014 at 11:01 am

      Nope, I’m not Korean! B2’s mother is, so I learn all my Korean cooking from her more or less. 🙂 And yes, I do have a fierce love for Korean food! 😉

      Reply
  9. Our Food Stories

    September 11, 2014 at 9:24 am

    oh, i could so have this for lunch now!! 😀 looks very delish!
    x
    laura&nora

    Reply
    • tworedbowls

      September 19, 2014 at 3:09 pm

      Thank you so much, talented ladies! <3

      Reply
  10. theclevercarrot

    September 11, 2014 at 10:19 am

    Welcome back! I can’t wait to go read this… when I first saw this on Sherrie’s blog, I was completely wowed- so simple yet so stunning! I just want to pick a piece of that tofu right off of that plate. This is my kind of food all the way (you deliver right? I’m close by you know!) Now, back to the grind… 😉

    Reply
    • tworedbowls

      September 19, 2014 at 3:14 pm

      Thank you so much, Emilie!! I’ll trade you for some of those gorgeous almonds 😉 !

      Reply
  11. dinnersforwinners

    September 11, 2014 at 7:21 pm

    Even though I totally eat tofu plain from the carton — cold, unpressed, untouched — and I love it so, THIS sounds just wonderful. I’m so happy to have invested in a giant package of Korean chile flakes, they are wonderful! Can’t wait to try this…. would certainly make my salads interesting as a topping!…. love to you!

    Reply
    • tworedbowls

      September 19, 2014 at 3:15 pm

      Oh my gosh, using this in a salad would be so genius! I’ll have to do that the next time I make this! Thank you so much for the inspiration and the kind words :):) hugs back!!

      Reply
  12. Monet

    September 12, 2014 at 12:05 am

    I have never been successful when it comes to tofu. But these pictures have won my heart! Just gorgeous. Welcome back home!

    Reply
    • tworedbowls

      September 19, 2014 at 3:19 pm

      Ooh, this is so easy — I don’t cook a lot of tofu myself, so I’m sure if I could do it, you can with flying colors. Thank you so much, Monet! :):)

      Reply
  13. Valentina @Hortus

    September 12, 2014 at 7:00 am

    Love this, Cynthia! 🙂 I do remember eating – and loving this! I’m not a fan of tofu, but was this good! And it uses ingredients i easily have access to, so I’ll make it and let you know how it goes! Do you eat it with some other side?

    Reply
    • tworedbowls

      September 19, 2014 at 3:21 pm

      Ooh, I can’t wait to hear what you think!! Yes, it’s traditionally served as a small plate with your main meal and rice 🙂 Thank you, sweet lady!

      Reply
  14. Jessica

    September 12, 2014 at 12:33 pm

    OMG this made me so hungry. Tofu and rice is like, one of my staples lol!! In fact, this post makes me want to go out and get some right now. I’m bookmarking this recipe so I can make it at home! yay! And hey lady! Welcome baaaack! We’ve missed you 🙂 I’m glad you had a great time on vacay – now go rest up! xoxo <3

    Reply
    • tworedbowls

      September 19, 2014 at 3:22 pm

      <3 <3 Thank you so much, lady!!!! You were much missed too -- I can't wait to catch up!!! CONGRATS on finding a new apartment!!

      Reply
  15. hapanom

    September 12, 2014 at 8:34 pm

    This looks amazing!!! I love tofu, but making the same ol’ tofu dishes over and over can get a little boring. This recipe looks like a great way to breath new life into the ingredient!

    Reply
    • tworedbowls

      September 19, 2014 at 3:24 pm

      I totally agree!! I grew up eating tofu in all sorts of Chinese dishes, but I’d never had it braised this way, so this Korean variation blew my mind. Thank you so much, Kathleen! 🙂

      Reply
  16. [email protected]

    September 13, 2014 at 12:25 pm

    This looks so good! I,too, am more picky about my tofu. I’m definitely bookmarking this recipe!

    Reply
    • tworedbowls

      September 19, 2014 at 3:25 pm

      Thank you so much, Karishma!

      Reply
  17. Graham @ Glazed & Confused

    September 15, 2014 at 10:31 pm

    You never fail to have me craving something I’ve never even had. I don’t even like tofu, but this looks soy damn flawless! (Terrible tofu pun alert!!!)

    I’m going to be in Brooklyn next month and would love some recommendations! Let’s chat soon! <3

    Reply
    • tworedbowls

      September 19, 2014 at 3:26 pm

      HAHA more like AMAZING tofu pun alert. And YAY how exciting you’re coming to BK!!!!! Yes we have to talk recs!!

      Reply
  18. Kate Ramos (@holajalapeno)

    September 16, 2014 at 6:34 am

    Welcome home! This looks sooooo good!! Not to mention, pretty easy—your a guru!

    Reply
    • tworedbowls

      September 19, 2014 at 3:26 pm

      Thank you so much, Kate! And YES — so easy, I promise! 🙂

      Reply
  19. Sherrie Castellano (@withfoodandlove)

    September 17, 2014 at 2:04 pm

    You are amazing in so many ways!! Thank you, thank you, thank you for helping me out and crafting such a beautiful post in the midst of all you have going on girl.

    You are the best,
    xo sherrie

    Reply
    • tworedbowls

      September 19, 2014 at 3:27 pm

      So honored to help, Sherrie. xoxo!!!! :):)

      Reply
  20. alanafixfeastflair

    September 18, 2014 at 11:03 pm

    This is all kinds of amazing!! We absolutely loved this last night and I honestly contemplated making it again tonight. If we hadn’t decided to go out to dinner with friends, it would have happened. My mom is making it too because we raved about it so much! Thanks so much for the share, Cynthia! As always, your photos are beyond gorgeous! xo

    Reply
    • tworedbowls

      September 19, 2014 at 3:29 pm

      Alana, I’m pretty sure this wins as best comment ever. Thank you so, so much! I’m so over the moon that you liked it so much, it’s honestly made my week. A million hugs and thanks for making it and for letting me know!

      Reply
  21. Michelle wang

    January 20, 2019 at 10:54 am

    I cannot see the recipe?!

    Reply
    • Tworedbowls

      January 20, 2019 at 1:15 pm

      Hi Michelle, that’s because it was a guest post on Sherrie’s blog With Food and Love! The link is above and here: http://withfoodandlove.com/vegan/soy-braised-tofu/

      Hope you enjoy!

      Reply
      • Michelle wang

        January 20, 2019 at 6:49 pm

        I figured either I was going crazy or missed something. Lol Thank you!!

        Reply

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke and Clara.

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