Dinner · Korean
Korean braised tofu (dubu jorim) with rice
Pan-browned tofu slices simmered in a spicy soy glaze, with rice and garlicky spinach.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 plates- 400 g firm tofu
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp red pepper flakes
- 2 garlic cloves, minced
- 100 ml water
- 1 tsp sesame oil
- 20 g scallions, sliced
- 1 tsp sesame seeds
- 150 g baby spinach
- 300 g cooked white rice
Method
Pat the tofu dry and cut it into 1 cm slices.
Heat the vegetable oil in a skillet and brown the tofu for 3 minutes per side, until golden.
Mix the soy sauce, sugar, red pepper flakes, half the garlic and the water, pour over the tofu and simmer for 6 to 8 minutes, spooning the sauce over, until glossy and reduced.
Meanwhile, wilt the spinach with the rest of the garlic and the sesame oil in a small pan.
Serve the tofu with the rice and spinach, scattered with scallions and sesame seeds.