Microwave Korean braised tofu (dubu jorim)
Slabs of tofu soaked in a sweet, garlicky soy and chili sauce until glossy, the Korean side dish that makes a cheap vegan dinner over rice and keeps for days.
- 15 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.45 a serving
- 430 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 1 servings.
- 7 oz firm tofu, half a package
- ½ tsp sesame oil
- 1 green onion
- 1 cup microwave rice pouches, half an 8.8 oz pouch
- ½ tsp sesame seeds (optional)
From your pantry
- 1½ tbsp soy sauce
- 3 tbsp water
- 1 tsp brown sugar
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
Each serving has about 430 calories, 25 g protein, 53 g carbs and 15 g fat, and costs about $2.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the tofu and it dry between paper towels.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Cut the tofu into ½-inch slabs by pressing the side of the fork straight down through the block.
Dolly’s tip: Firm tofu cuts cleanly with a fork. Press straight down rather than sawing.the soy sauce, water, brown sugar, garlic powder, red pepper flakes and sesame oil together in a shallow microwave-safe dish.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lay the tofu slabs in the sauce in one layer, turn them to coat, and tear the green onion over them.
Cover with a plate and microwave 2 minutes, then turn the slabs over with the fork.
Timer: 2 min
Microwave uncovered 2 minutes more, until the sauce has and the tofu looks glossy and brown.
Reduce. Reducing means simmering a liquid with the lid off so some of the water steams away. The sauce gets thicker and its flavor gets stronger.
How you’ll know: The level drops in the pan, and the sauce coats the back of a spoon instead of running off.
Timer: 2 min
Heat the rice in its pouch as the package says, usually 90 seconds, and put half in a bowl.
Timer: 1 min 30 sec
Lay the tofu over the rice, pour the sauce over, and sprinkle with sesame seeds.
Eat it warm, or cool it, cover it and refrigerate for up to 3 days.
Dolly’s tip: In Korea this is eaten cold from the fridge too. It soaks up more sauce every day.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Vegetarian dinners ›What to make with rice and tofu ›