Dubu jorim

Dubu jorim

Tags

Rice
Tofu
Korean

Cook

Ingredients

  • Rice
  • 1 block tofu
  • ½ cup onion, diced
  • 3 cloves garlic, minced
  • ½ cup spring onions, finely chopped
  • 1 tbsp gochugaru
  • 1 tbsp sesame oil
  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tbsp sugar
  • 1 head broccoli, cut into florets
  • 6 cloves garlic, sliced
  • 1 tbsp shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tbsp soy sauce
  • 1 ½ tsp rice wine vinegar
  • 1 tsp sugar
  • ¾ vegetable stock
  • ½ tsp sesame oil
  • ⅛ teaspoon ground white pepper
  • 1 ½ tbsp cornstarch

Steps

  1. Clean and cook the rice.
  2. Drain and press the tofu. Then, pat dry and slice into ½ cm thick slices.
  3. Heat oil in a pan, once hot add the tofu in a single layer.
  4. Cook until until then bottom is a little crispy. Then flip and cook until golden brown. Set aside.
  5. Mix ingredients from spring onion to sugar for sauce then set aside.
  6. Heat up the frying pan over medium high and add oil.
  7. Once hot add onion. Stir for a few minutes until the onion gets a little crispy.
  8. Add the garlic and cook until fragrant.
  9. Add the tofu back to the pan. Pour in the sauce. Simmer for five minutes.
  10. Meanwhile heat the wok over high. Add oil, sliced garlic and broccoli. Stir fry until garlic is slightly crispy.
  11. Mix ingredients from dark soy sauce to white pepper and set aside.
  12. Add the shaoxing wine and stir then add in the sauce mixture.
  13. Bring to a boil then lower to a simmer and add the cornstarch slurry. Cook until thickened.
  14. Serve the tofu and broccoli over rice.