Side
Korean Braised Tofu Knots (Dubujorim)
30 minServes 3Nutri-Score B€
B
30 min
30 minKorean Braised Tofu Knots (Dubujorim)
what you need
Ingredients
tofu knots (drained and patted dry)Fresh300 g
light soy saucePantry45 ml- dark soy saucePantry15 ml
toasted sesame oilPantry15 ml- coconut sugarPantry15 g
- gochujangPantry20 g
toasted sesame seeds (toasted)Nuts & seeds10 g
spring onions (finely chopped)Produce3 pieces
waterOther120 ml- vegetable oil (for pan frying)Pantry15 ml
per serving
Nutrition
187kcal
- Carbs
- 10 g
- Proteins
- 11 g
- Fat
- 11 g
what you’ll use
Tools
Frying pan
Mixing bowl
step by step
Method
- Step 1
Crisp the tofu knots
- Drain the tofu knots and pat them dry.
- Pan fry them in the vegetable oil (or air fry them) until golden and crisp on all sides.
- Step 2
Make the braising sauce
- In a bowl, combine the light soy sauce, sesame oil, coconut sugar, gochujang, toasted sesame seeds and chopped spring onions.
- Add the water and mix well until the sugar dissolves.
- Step 3
Braise the tofu
- Pour the sauce over the crisp tofu knots in the pan.
- Simmer for a few minutes so the tofu soaks up all the flavour.
- Stir in the dark soy sauce for a deeper colour.
- Step 4
Serve
- Serve as a banchan alongside rice and noodles.
most cooked first