Korean Beurokolli Dubu Doenjang Bokkeum (Broccoli Tofu Doenjang Stir-fry)
Broccoli florets and firm tofu are stir-fried in a sauce made by dissolving doenjang in water, creating a Korean vegetarian side with deep fermented-bean umami. Pan-searing the tofu in perilla oil until golden before combining it with the other ingredients prevents it from crumbling during the stir-fry and gives each cube a crisp shell encasing a soft interior. The broccoli is blanched for only 40 seconds to lock in its crunch, then added to the pan where the doenjang sauce coats each floret, suppressing any raw green bitterness and replacing it with a mellow savoriness. Because doenjang is already quite salty, the soy sauce should be adjusted at the very end after tasting. A sprinkle of sesame seeds at the finish adds one more layer of nuttiness. The dish provides both plant-based protein from the tofu and fiber from the broccoli in a single, well-balanced plate.
Adjust Servings
Instructions
- 1
Pat tofu dry and cut into bite-sized cubes.
- 2
Cut broccoli into small florets, blanch for 40 seconds, then drain.
- 3
Pan-sear tofu in perilla oil over medium heat for 3 minutes until golden.
- 4
Add onion and garlic, then pour in sauce made of doenjang, soy sauce, and water.
- 5
Add broccoli, stir-fry evenly for 2 minutes, adjust seasoning, and finish with sesame.
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