Name: Dooboo Jorim (Braised Tofu)
Ingredients: ½ cup soy sauce; 1 Tbsp. gochugaru; 2 cloves garlic, minced; 1 scallion, chopped; 2 Tbsp. finely diced red onion; ½ shishito pepper or jalapeño, sliced; ½ Fresno pepper, sliced; 1 Tbsp. brown rice syrup or maple syrup; 1½ tsp. rice vinegar; 1½ tsp. mirin; ½ tsp. freshly ground black pepper; ¼ tsp. ground turmeric; 1 (16-ounce) block medium-firm tofu; 1 Tbsp. extra-virgin olive oil; 3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving; ½ cup vegetable broth; 1 onion, julienned; 1 carrot, finely diced; 3 large or 4 small to medium mushrooms, thinly sliced; 2 scallions, chopped; 1 Tbsp. toasted sesame seeds

Photo of dooboo jorim on a platter with spicy soy sauce dressing being poured over the top.

Photo by Joanne Lee Molinaro

Have I mentioned how much I love recipes that are absolutely “stupid proof”? You can call it “noobie proof” or “I’m exhausted from work proof” or “I barely know how to boil water proof” too. We’ve all been there: For whatever reason, your brain is on autopilot and, therefore, the recipe better be damn near automated lest you burn your house to the ground. This is one of those rare recipes that practically makes itself but looks and tastes like you slaved over it all day long. I keep it in my arsenal for quick meals and dinner parties alike—it never fails to satisfy. And I’ll bet this may be the first vegan recipe you’ve seen that doesn’t call for extra-firm tofu. This dish celebrates how soft and velvety tofu can be, so play around with medium or firm tofu!

Editor’s note: The Spicy Soy Sauce Dressing will yield more than you need to make the dooboo jorim. Save the extra for another batch of the tofu—keep it in a covered container in the refrigerator for up to a month—or use it as a dipping sauce for dumplings, pour some over cooked vegetables or beans, or spoon it over a bowl of rice.

Ingredients

For the Spicy Soy Sauce Dressing

½ cup soy sauce

1 Tbsp. gochugaru

2 cloves garlic, minced

1 scallion, chopped

2 Tbsp. finely diced red onion

½ shishito pepper or jalapeño, sliced

½ Fresno pepper, sliced

1 Tbsp. brown rice syrup or maple syrup

1½ tsp. rice vinegar

1½ tsp. mirin

½ tsp. freshly ground black pepper

¼ tsp. ground turmeric

For the tofu

1 (16-ounce) block medium-firm tofu

1 Tbsp. extra-virgin olive oil

3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving

½ cup vegetable broth

1 onion, julienned

1 carrot, finely diced

3 large or 4 small to medium mushrooms, thinly sliced

2 scallions, chopped

1 Tbsp. toasted sesame seeds

Preparation

For the Spicy Soy Sauce Dressing
Step 1
In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.
For the tofu
Step 2
Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).
Step 3
In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
Step 4
Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.
Step 5
Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.

The Korean Vegan Cookbook Cover by Joanne Lee Molinaro

From The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen © 2021 by Joanne Lee Molinaro. Reprinted with permission by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Buy the full book from HarperCollins, Amazon, or Bookshop.