Tofu, soy bean curd, dubu in Korean, is a great source of protein. It’s also cholesterol free, low in saturated fat, and rich in minerals and vitamins such as iron, calcium, manganese, etc. With all these great nutrients, tofu has low calories compared with other protein food, and helps lower LDL (bad cholesterol) levels. It’s easy and cheap to buy as well. I’ve loved tofu, but now listing all these benefits, I love it so much more!
There are a few popular dishes with tofu in Korea such as tofu kimchi (dubu kimchi), tofu jorim (dubu jorim), soft tofu soup (sundubu), or soy bean paste soup (doenjang jjigae). I love all these, but two dishes that I usually cook at home are tofu jorim (dubu jorim) and soy bean paste soup (doenjang jjigae).
Here is a recipe for tofu jorim. It’s simple and easy.
- 1 package of tofu: If possible, get firm tofu. Tofu is easy to break.
- Olive oil
Sauce (jorim sauce)
- Soy sauce (ganjang): 1/4 cup
- Minced garlic: 1 tsp
- Pepper powder (gochugaru): 1/4 tsp
- Sesame oil: 1 tsp
- Sugar: 1/2 tsp
- Sliced green onion (pa): 1~2 green onions
- Sesame seeds: 1/2 tsp
- Sliced green chili: 1 sliced green chill
- Water: equal amount of soy sauce or less
* The amount of each ingredient for the sauce is subject to personal taste. I prefer spicy, but less salty and less sweet, so I add more chili and more water.
- Green chill is not added to this sauce.
How to cook healthy soy-sauced boiled tofu, tofu jorim (dubu jorim)
1. Cut the tofu into slices.
2. Pat the tofu slices with paper towels to remove water.
3. Heat the pan over medium high heat and put some olive oil into the pan.
4. Pan fry the tofu slices both sides until they turn light yellow.
5. In a saucepan, add some jorim sauce (above) at the bottom. Heat the pan over low to medium heat. Put the first layer of cooked tofu. Add more jorim sauce on top of tofu. If needed, add the second layer of tofu and jorim sauce on top. If your pan is big enough, one layer will do.
6. Depending on how salty you want it to be, you can add more jorim sauce into the pan. With too much soy sauce, it looks dark. If color is as important as taste, add less jorim sauce and cook it less time.
7. It’s ready to serve when 80% to 85% of the jorim sauce simmers away.
Enjoy nutritious and tasty tofu jorim!