Spicy braised tofu

Dubu-jorim 두부조림

Today’s recipe is dubu-jorim (spicy braised tofu). It’s tofu braised in a savory-spicy sauce and pan fried with caramelized onion, garlic, and green onions, making it juicy, a little spicy, crispy on the outside and soft on the inside. It’s a delicious side dish for rice, noodles or porridge, and tastes meaty even though it’s a totally vegetarian dish.

This is something you can easily put together in a short amount of time that will please pretty much everybody, and especially vegetarians. You can refrigerate any leftovers for up to 3 to 4 days! This dish is good hot or cold, so you don’t even need to heat it up again if you don’t want to, just bring it out and serve.

It’s also a standard in Korean dosirak (lunchbox) item because it keeps well until lunchtime and it gives any meal a little kick. Enjoy the recipe!


For the sauce, mix in a small bowl:


  1. Rinse tofu in cold running water and dry it with cotton or paper towel. Cut it into ¼ inch thick bite size pieces.dubujorim
  2. Add the cooking oil to a non-stick pan and heat it up over high heat.
  3. Gently set the tofu onto the pan and cook for 7 to 8 minutes. Rotate the pan to cook the tofu evenly. When the bottoms get a little crunchy, flip them over one by one with a spatula. Let cook another 7 to 8 minutes until both sides of each tofu piece are a little crispy and golden brown. fried-tofu
  4. Transfer the tofu to a plate. Keep the leftover oil.
  5. Heat up a small pan over medium high heat and add the leftover oil.
  6. Add chopped onion, garlic, and green onion (less 1 tablespoon, to be used for a garnish later). Stir with a wooden spoon for a few minutes until the onion gets a little crispy.fried vegetables fried-onion
  7. Add the sauce and keep stirring until it reduces a bit and thickens.dubu jorim sauce
  8. Add tofu and braise for a minute until the tofu absorbs some of the flavor of the sauce. Add some toasted sesame oil and stir.braised tofu (dubu jorim: 두부조림)
  9. Sprinkle some sesame seeds over top and the rest of the chopped green onion. Serve right away with rice.dubujorim (spicy braised tofu: 두부조림)

Leave your rating:

So far this is rated 5/5 from 106641 votes

Be the first to rate this.


  1. Meenz United States joined 8/22 & has 1 comment

    I’ve made this about 3x so far and it’s always a win. I can’t find the hot pepper flakes so I’ve been substituting with chili flakes. It’s sooo good together with a veggie stir fry and rice.

  2. martian Canada joined 4/22 & has 3 comments

    I have made this recipe so so so many times. One of my all time favourite ways to make tofu now. I add some gochujang and it’s perfect. Thank you Maangchi!!!

    See full size image

  3. Diletta Bologna, Italy joined 4/20 & has 2 comments

    Always so delicious, your dubu jorim, Maangchi, thanks!
    Today I served it with multigrain rice, my homemade kimchi and a simple bok choi banchan… lovely lovely lunch!

    See full size image

  4. entropicage United States joined 12/13 & has 2 comments

    Maangchi, I just made this recipe to pack in my dinner for work and oh my gosh it is DELICIOUS and so easy! I think this is going to become a favorite of mine for a busy morning prep.

  5. Therapy Jefferson, MD joined 5/20 & has 3 comments

    I just made this, very easy recipe. I like the texture of the fried tofu and the spice was just right. Thank you!

    See full size image

  6. ajaykaran New York joined 11/20 & has 1 comment

    Maangchi – this is such an easy recipe, and came out delicious.
    And it took less than 20 minutes to make.

    See full size image

  7. snailpolish United States joined 8/20 & has 1 comment

    This is my favorite recipe!! It’s so easy and delicious; I make this for my girlfriend at least once a week. I’ve done a few different variants, but my favorite way is to sub the gochugaru for gochujang and fry the tofu in coconut oil for a little sweetness. This recipe made me love cooking in a way I never did before. Thank you Maangchi!!!

    See full size image

  8. JANELC57 TORONTO joined 7/20 & has 2 comments

    This was amazing! I used a medium tofu and cut the pieces in bigger cubes so once cooked it would be firm on the outside and soft on the inside. I also more than doubled the sauce. With the doubled recipe, I used 1 Tbsp of red pepper flakes and 1 of gochujang paste. It was a bit too hot for us so I added more water, soy sauce, sugar and a bit of corn starch and water to thicken it up (which is why the sauce was more than double). It was outstanding! Served over rice with braised bok choy as a side. My daughter was disappointed the small amount of left overs got eaten before breakfast the next day. Will make again and often. Thank you again Maangchi!

  9. Faycrawford Florida joined 6/20 & has 1 comment

    I made this couple time..My husband don’t eat tofu so much but for this recipe ..he luv it

    See full size image

  10. Nathan Heuton Vancouver, WA joined 2/20 & has 1 comment

    I don’t usually like tofu but this recipe was very good!

  11. Katrina B. Tennessee, USA joined 2/20 & has 1 comment

    Maangchi, this was my first Korean dish that I’ve made! It was delicious. Unfortunatley, I have eaten and shared it all so I could not take a photo :).

    I had a large mushroom in the fridge that needed to be used, so I added it to this. The mushroom became extrememely rich. If you do this, I would recommend sauteeing the mushrooms seperatley, putting it in a bowl while you add the sauce and begin braising the tofu, and then adding it in close to the end. Otherwise, the mushrooms will soak up the flavor that you want the tofu to soak up and the mushrooms become too rich.

    I will will be trying more recipies soon. I’ve got my eye on mapo tofu for my second dish.

  12. ProfessorM New York city joined 8/19 & has 1 comment

    This recipe is easy! My first dubujorim!
    I also added two hard boiled eggs in the mix.

    See full size image

More comments to read! Jump to page: 1 2 3 4

Leave a Reply

You must create a profile and be logged in to post a comment.