Korean Steamed Tofu with Soy Sauce
Dubu-jjim is firm tofu steamed and topped with a seasoning sauce of soy sauce, gochugaru, chopped green onion, garlic, and sesame oil. Cutting the tofu into thick slabs before steaming lets heat penetrate evenly, producing a surface with slight resistance and a silky interior. The soy-chili sauce drizzled on top seeps into the warm tofu, delivering salty and mildly spicy flavors in each bite. Sesame oil and seeds finish the dish with a toasted aroma. Cooked without any added oil, it is a clean, protein-rich banchan that works well on a vegetarian spread.
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Instructions
- 1
Pat tofu dry and slice into 2 cm pieces.
- 2
Steam for 5-6 minutes and arrange on a plate.
- 3
Mix soy sauce, green onion, garlic, and gochugaru for dressing.
- 4
Spoon the dressing evenly over steamed tofu.
- 5
Finish with sesame oil and sesame seeds.
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