Chewy Dubu Jorim (Braised Tofu) with Shishito Peppers
A chewy side dish made by pan-frying tofu until crisp and braising it with shishito peppers in a savory soy sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This braised tofu is made by cutting tofu thick, crisping all sides as if frying, and braising it in soy sauce seasoning. It brings out a chewy exterior and tender interior, while mild shishito peppers add great aroma. It is not overly strong, making it perfect for kids or as an everyday home side dish.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Tofu500 g
- Shishito peppers (kkwari-gochu)15
- Water1 cup
- Broth tablet1 tablet
Braising seasoning
- Regular soy sauce (jin-ganjang)3 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1/2 tbsp
- Instead of shishito peppers, you can braise it with mushrooms.
- Instead of 1 cup water and a broth tablet, you can pour in 1 cup of anchovy broth.
Steps
Prepare ingredients
Prepare 1 large block of tofu (500g) and 15 shishito peppers.
You can prepare mushrooms instead of shishito peppers.
Cut and pan-fry the tofu
Cut the tofu into pan-frying friendly pieces about 2cm thick and 2cm×4cm in size.
If you slice it too thin, it is hard to sear all sides, so it is better to cut it thick.
Heat plenty of cooking oil in a heated pan and pan-fry all sides until golden and crisp.
Frying it until the surface gets rough keeps it from breaking when braised and gives it a nice texture.
Braise
Pour 1 cup of water over the fried tofu and add 1 broth tablet. You can also pour in 1 cup of anchovy broth instead.
Except for sesame oil and toasted sesame seeds, add all the braising seasoning: 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, 1 tbsp mirin (cooking rice wine), and 2 tbsp corn syrup (mulyeot), then bring to a rolling boil.
Braise until the liquid reduces by half so the seasoning permeates the tofu thoroughly.
Add the shishito peppers to one side and cook while tossing occasionally.
Once the liquid has simmered down and is shallow, stir in 1 tbsp of perilla oil or toasted sesame oil, and finish by sprinkling toasted sesame seeds.
Serve
It does not break apart even after braising, and like fried bean curd, the outside is chewy while the inside is moist and tender.
It tastes absolutely amazing served over warm rice together with the braised shishito peppers.
Braising tofu softly without pan-frying is also delicious, but frying it crisp before braising in sauce will make even kids who dislike tofu enjoy it.
The ingredients and seasonings are simple, and if you just pay attention to pan-frying the tofu, it makes a side dish that satisfies in flavor, nutrition, and texture.
How about making braised tofu for dinner tonight?
Ppunwife's tips
- If you slice it too thin, it is hard to sear all sides, so it is better to cut it thick.
- Frying it until the surface gets rough keeps it from breaking when braised and gives it a nice texture.
FAQ
Why do you pan-fry the tofu until crispy?
Pan-frying all sides until golden and slightly rough keeps the tofu from easily breaking apart when braised in the sauce and gives it a chewy texture.
Can I use other ingredients instead of shishito peppers?
Mushrooms go very well braised together instead of shishito peppers.
What should I do if I do not have a broth tablet?
Instead of dissolving a broth tablet in water, you can simply pour in 1 cup of anchovy broth to cook.
What is the ideal size and thickness when cutting the tofu for pan-frying?
Cutting it thick, about 2cm thick and 2cm×4cm wide, makes it easy to turn and fry all sides.
