Korean Braised Tofu Rice Bowl
Dubu jorim deopbap places soy-braised tofu over a bowl of steamed rice, letting the glaze soak down into the grains. Firm tofu is sliced, patted dry, and pan-fried until a golden crust forms on both sides, then simmered in a sauce of soy sauce, sugar, minced garlic, and water until the liquid reduces to a sticky, mahogany-colored glaze. Sliced onion cooks alongside the tofu, softening into the sauce and contributing natural sweetness. A cheongyang chili cut on the bias adds a sharp kick, and green onion goes in at the end for fragrance. The braising sauce pools around the rice and seeps into each grain, ensuring that flavor carries through from the first bite to the last. Despite its simplicity, the dish provides a satisfying amount of plant protein and stands well on its own without additional side dishes.
Adjust Servings
Instructions
- 1
Slice tofu 1cm thick and pat dry with paper towels.
- 2
Pan-fry tofu in oil until golden on both sides.
- 3
Mix soy sauce, sugar, garlic, and 3 tbsp water for the braising sauce.
- 4
Place onion on the bottom, top with tofu, pour sauce, and braise on low heat for 5 minutes.
- 5
Add green onion and chili, braise 1 more minute.
- 6
Serve over rice and drizzle with sesame oil.
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