Spicy Tofu Jorim

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
This Korean dish gets a double dose of heat from both gochugaru and gochujang. It also requires minimal tools and equipment and makes a super easy weeknight dinner. You can use firm or soft tofu to make it, however firm tofu will hold up nicely as you sear it, then braise it in liquid. Serve with your favorite side vegetable, rice or grain to make it a wholesome meal.



  1. Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
  2. Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
  3. Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
  4. Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
  5. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
  6. Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.