Korean Beurokolli Dubu Doenjang Bokkeum (Broccoli Tofu Doenjang Stir-fry)
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The tofu is pan-fried in perilla oil until golden before anything else, so it keeps its shape when it is tossed with the broccoli in the doenjang sauce.
Ingredients
Instructions
- 1
Press 320 g firm tofu with kitchen towels until the surface feels dry, then cut it into 2 cm cubes.
If the tofu stays wet, it will splatter in the pan and break more easily while searing.
- 2
Cut 300 g broccoli into bite-size florets and blanch them in boiling water for only 40 seconds.
Transfer them straight to cold water, then drain well so the color stays bright and the texture remains crisp.
- 3
Dissolve 1.5 tablespoons doenjang in 3 tablespoons water until no thick lumps remain.
Keep 1 tablespoon soy sauce aside for the end, because the doenjang may already make the dish salty enough.
- 4
Heat 1 tablespoon perilla oil in a pan over medium heat, then lay the tofu in a single layer.
Leave each side undisturbed for about 1 1/2 minutes, and remove the tofu when the edges turn golden and firm.
- 5
In the same pan, stir-fry 100 g onion and 1 tablespoon minced garlic over medium heat for about 1 minute.
When the onion turns slightly translucent, pour in the doenjang mixture and simmer until the edges begin to bubble.
- 6
Add the seared tofu and drained broccoli, then toss gently over medium heat for about 2 minutes until the sauce coats everything.
Taste before adding soy sauce, adjust only as needed, and finish with 1 teaspoon sesame seeds.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Green Seaweed Tofu Soup
firm tofu, onion
Korean Braised Tofu with Shrimp
firm tofu, onion
Korean Clear Mushroom Tofu Soup
firm tofu, onion