Tofu Jorim

This is another Korean side dish I made recently. Wow! I can see an addiction coming on.  Tofu jorim reminds me of tofu I used to get from a place in Arlington, Texas called Viet Tofu. Incredibly flavorful, with the typical Asian balance of salty, sweet, and spicy flavors.

A few years ago, I figured out the secret to really great fried tofu. You have to toss the tofu with flour or cornstarch (or a combination of both) before frying.  The flour or cornstarch keeps the tofu from sticking to the pan and creates a nice little crust, yet keeping the inside moist. Tofu fried this way holds up well in soups and curry sauces. It is also a nice appetizer, especially when paired with a sweet chili sauce.

Tofu Jorim

1 package tofu (firm or extra firm)
flour or cornstarch

4 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, finely minced
1 tablespoon Korean red pepper powder
2 green onions, sliced

Drain the liquid off the block of tofu. Cut into fourths lengthwise and then slice  across (about 1/4 ”  to 1/2″ thick). At this point, I usually lay the tofu slices out on paper towels and cover with more paper towels to remove excess moisture. Dredge tofu in flour or cornstarch, shaking off excess. Gently fry in batches in hot oil,turning occasionally, until golden. Remove the tofu from the oil and let drain on paper towels.

Once the tofu is fried, combine soy sauce, honey, minced garlic, red pepper powder,  and green onions in a skillet over medium heat. Add the fried tofu to the sauce, and let simmer, occasionally turning the tofu to ensure coverage. Simmer for about 5 minutes or until the sauce thickens. Remove from heat. Tofu jorim can be served warm or cold.

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