Dinner 🤖 AI Generated

Korean Dubu Jorim: Spicy Braised Tofu, 40% Fewer Calories

Tender silken tofu braised in a fiery gochujang-soy glaze with garlic, ginger, and sesame—this Korean classic delivers restaurant-quality umami depth in just 30 minutes. Our Fat Switch swaps heavy oil for misted tofu and reduces sauce fat by 40%, keeping every spicy, savory note intact.

15m

Prep Time

25m

Cook Time

Servings

312

Calories

28g

Protein

🛒 Ingredients

✓ 1 block (400g) silken tofu, pressed 10 min, cut into 4 thick slabs
✓ 2 cups low-sodium vegetable or anchovy stock
✓ 3 tbsp gochujang (Korean red chili paste)
✓ 2 tbsp low-sodium soy sauce
✓ 4 garlic cloves, minced
✓ 1 tbsp fresh ginger, minced
✓ 1 tbsp miso paste (white or red)
✓ 1 tsp toasted sesame oil
✓ 2 green onions, bias-cut into 2-inch pieces
✓ 1 tsp gochugaru (Korean chili flakes), optional for garnish

👨‍🍳 Instructions

1. Press & Slice the Tofu: Wrap pressed tofu block in clean kitchen towel. Place on a plate, weight with a bowl for 10 minutes to remove excess moisture. Gently cut into 4 equal rectangular slabs about 1 inch thick. Pat dry with paper towels.

2. Make the Braising Sauce: In a small bowl, whisk together gochujang, soy sauce, miso paste, rice vinegar, honey, minced garlic, minced ginger, and white pepper until smooth and well combined. Set aside.

3. Sear the Tofu: Heat a non-stick skillet or cast iron pan over medium-high heat. Mist lightly with cooking spray. Carefully lay tofu slabs in single layer. Sear 3–4 minutes per side until golden-brown edges form. Transfer to a plate; keep warm.

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4. Build the Braising Liquid: In the same skillet, pour stock and bring to a gentle simmer. Stir in prepared sauce blend until fully incorporated and no lumps remain. Taste and adjust seasoning with soy sauce or rice vinegar as needed.

5. Braise the Tofu: Gently return seared tofu slabs to the simmering braising liquid in a single layer. Reduce heat to medium-low. Braise uncovered for 12–15 minutes, basting tofu with sauce every 4 minutes to build flavor layers and create a light glaze.

6. Finish with Aromatics: In the final 2 minutes, scatter green onion pieces around (not directly on) the tofu. Drizzle the entire skillet with 1 tsp toasted sesame oil. Do not stir; let the oil meld with the sauce for maximum aroma.

7. Plate & Garnish: Transfer tofu to serving bowls. Spoon braising sauce over the top. Garnish with sesame seeds, extra gochugaru if desired, and fresh cilantro or additional green onion. Serve immediately over cauliflower rice or shirataki noodles for keto.

📊 Nutrition per Serving

Calories312 kcal

Protein28g

Carbohydrates8g

Fat12g

🏷️ Tags

#Korean tofu recipes keto#gochujang braised tofu low-calorie#dubu jorim healthy version

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