Soy-Braised TofuDubu Jorim

Dubu jorim is the tofu dish that converts people who think they don't like tofu. The key is the pan-fry first, before the braising. Most tofu disappointment comes from tofu that's been added directly to liquid — it stays pale, soft, and characterless. Pan-frying changes the surface completely. The outside becomes golden, slightly firm, with texture that holds up when the sauce goes in.

I made this for a friend named Anika in Berlin who had actively avoided tofu for years. She said it had no taste. I told her that was fair — plain boiled tofu has very little. But pan-fried and braised in a gochugaru-soy sauce, it becomes something else.

The recipe's tip is exact: pat the tofu very dry before frying. Moisture is the enemy of browning. I use paper towels, press firmly, and sometimes let it sit on the towels for five minutes. When you place it in hot oil, you want immediate contact between the surface and heat — any water creates steam that prevents the golden crust from forming.

Anika watched the tofu go from pale rectangles to golden ones in the pan. When the sauce was added and reduced — turning the tofu to a reddish, slightly sticky glaze — she said it looked entirely different from what she'd expected. She ate it with rice and said it tasted savory and a little spicy in a way that made sense, not tofu-flavored but actually seasoned.

She asked for the recipe. I told her the real secret was patience with the pan-fry. Let it sit for two to three full minutes per side without moving it. The crust forms when you stop touching it.