Korean Braised Tofu (Dubu Jorim) - CJ Eats Recipes (2024)

FAQs

What does braised tofu mean? ›

Braising = perfectly cooked tofu.

Step 1: Pan-fry or deep fry tofu until the pieces are golden brown and crisp. While deep frying produces excellent results, I found that pan-frying tofu first works very well and is more suitable for most home cooks. Step 2: Simmer the crispy tofu in a flavor-rich sauce.

Rice or Noodles.

We usually serve our tofu stir fry with brown rice (I cook it in the Instant Pot right along with the rest of the meal), but if you prefer tofu stir fry noodles, these are a tasty option, and they cook more quickly too!

Korean block tofu comes in 3 types — firm (부침용), soft (찌개용), and silken (생식용). Firm (부침용): This type of tofu is good for pan-frying. It holds up pretty well, so it's typically used for dubu jorim. However, the difference between the soft (찌개용) and firm is not huge in Korean tofu, so they can be interchangeable.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

1 serving of braised tofu contains 272 Calories. The macronutrient breakdown is 16% carbs, 67% fat, and 18% protein. This is a good source of protein (23% of your Daily Value) and calcium (22% of your Daily Value).

And that's the thing about a braise: It doesn't cook to a specific temperature, just until it's fork-tender and ready to fall apart.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Quick, easy, and healthy, Tofu and Eggs is the perfect meal for any weeknight dinner!

Tofu can be eaten hot or cold, by itself or in recipes. * When using tofu in a stir-fry, maintain its shape and texture by adding it at the last minute. Overcooking softens tofu. * When using tofu in a chilled dessert or a dip, allow the dish to sit at least one hour for the flavor to develop.

Jorim (Korean: 조림) is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.

What is dubu in Korean? ›

Authentic Korean Restaurant | Tofu is called DUBU in Korea, a creamy and soft soy-bean curds.

Korean Braised Tofu, or Dubu Jorim is an excellent side dish to go with rice or noodles, and is great served hot or cold! Despite it being a vegetarian dish, the tofu is quite meaty and filling and pairs wonderfully with the spicy, soy-based sauce.

“Dogs can eat tofu in moderation as it is not toxic to them, but it does not contain enough protein to fulfill their nutritional requirements,” explains Dr. Klein. As a result, you should not use tofu protein as a primary ingredient in your dog's diet.

If it darkens in color, begins to smell, or feels slimy, it should be thrown away. Bottom line: Open packages of tofu are good in the fridge for up to five days, provided you change the water daily.

Use Tofu to Save Calories

A 3.5-ounce serving of firm tofu has just 78 calories. The same amount of silken tofu has 55 calories, and a 3.5-ounce serving of soft tofu has 61 calories. All of these types of tofu have fewer calories than many of the typical animal-based protein foods eaten by people on a diet.

braising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming.

Braising, a form of slow cooking, involves cooking meat on a bed of vegetables (a mirepoix) with a small amount of liquid in a covered pan, for a couple hours on a low heat. The vegetables are usually served with the meat and the wonderful cooking juices are used as a tasty sauce.

In French, “braise” means “live coals”, and the term “braising” originates from the French verb “braiser”, meaning to cook over live coals. When you braise food, you're not literally cooking over coals, but you are aiming for a combination of moist-heat and dry-heat cooking.

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).