If you're looking for a delicious way to enjoy tofu, this Korean Crispy Soy-Braised Tofu might become your new favorite weeknight recipe.
Known as Dubu Jorim (두부조림) in Korea, this classic side dish features pan-fried tofu coated in a rich soy sauce glaze. It's a staple of Korean home cooking because it's affordable, packed with plant-based protein, and pairs well with almost any meal.
This healthier adaptation is inspired by Chef Hoyoon's original YouTube recipe. By replacing refined sugar with allulose while preserving the dish's signature savory-sweet flavor, it offers a lighter way to enjoy one of Korea's most beloved tofu dishes.
Golden oyster mushrooms, aromatic garlic, and a finishing drizzle of perilla oil add even more depth, making this recipe satisfying enough to serve as either a hearty side dish or a light main course.
After trying this healthier version, be sure to watch Chef Hoyoon's original YouTube video for additional cooking techniques and practical tips.
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| The Korean Crispy Soy Sauce Tofu |
Table of Contents
- Why You'll Love This Recipe
- Ingredients
- Shop Ingredients
- Step-by-Step Instructions
- Nutrition Facts
- Healthy Changes from the Original Recipe
- What Is Dubu Jorim?
- Who Is Chef Hoyoon?
- Frequently Asked Questions
- Final Thoughts
Why You'll Love This Recipe
- Crispy on the outside and tender inside.
- Rich in plant-based protein.
- Made with allulose instead of refined sugar.
- A one-pan Korean side dish that's easy enough for beginners.
- Perfect alongside rice or as a light vegetarian main course.
Ingredients
Servings: 4
Main Ingredients
- 600 g (2 blocks) firm tofu
- 200 g oyster mushrooms
- 1 green onion, finely chopped
- 1 Fresno chili, finely chopped
- Potato starch
- 8 tablespoons olive oil
- 1 tablespoon perilla oil
- Sesame seeds
- Salt
Braising Sauce
- 1 tablespoon minced garlic
- 2 tablespoons granulated allulose
- 3 tablespoons liquid allulose
- 1½ tablespoons dry white wine
- 1½ tablespoons Korean tuna sauce
- 3 tablespoons soy sauce
- Freshly ground black pepper
- 2 tablespoons water
🛒 Shop Ingredients
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- ✔ Liquid Allulose🔗
- ✔ Granulated Allulose🔗
- ✔ Soy Sauce🔗
- ✔ Korean Tuna Sauce🔗
- ✔ Perilla Oil🔗
- ✔ Potato Starch🔗
Step-by-Step Instructions
1. Prepare the Tofu
Drain the tofu thoroughly and cut it into 20 even pieces.
Lightly season both sides with salt and let the tofu rest on a wire rack or paper towels to remove as much moisture as possible. This helps create a crisp exterior when pan-fried.
2. Prepare the Vegetables
Trim the base of the oyster mushrooms and tear them into bite-sized pieces.
Finely chop the green onion and Fresno chili, setting aside a small amount for garnish.
3. Brown the Mushrooms
Warm a large skillet over low heat and add a small amount of granulated allulose.
Increase the heat to medium-high, then add the oyster mushrooms. Cook until their moisture has evaporated and they become beautifully golden. Transfer them to a plate.
4. Pan-Fry the Tofu
Lightly coat both the tofu and the cooked mushrooms with potato starch.
Add the olive oil to the skillet and pan-fry the tofu over medium-high heat until both sides are evenly crisp and golden brown.
Transfer the cooked tofu to a wire rack while you prepare the sauce.
5. Make the Braising Sauce
In the same skillet, combine the minced garlic, granulated allulose, liquid allulose, dry white wine, Korean tuna sauce, soy sauce, black pepper, and water.
Let the sauce simmer briefly until slightly thickened and fragrant.
6. Finish the Dish
Return the tofu and mushrooms to the skillet, gently tossing them until evenly coated with the sauce.
If needed, add a little water to adjust the consistency of the glaze.
Finish with a drizzle of perilla oil, then garnish with the reserved green onion, Fresno chili, and sesame seeds before serving.
Nutrition Facts (Estimated)
Per serving (¼ of recipe)
- Calories: approximately 320 kcal
- Protein: approximately 18 g
- Fat: approximately 22 g
- Carbohydrates: approximately 13 g
- Fiber: approximately 3 g
- Sugars: approximately 3 g
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Healthy Changes from the Original Recipe
This healthier adaptation stays true to Chef Hoyoon's original recipe while making a few simple adjustments for balanced everyday eating.
- Allulose replaces refined sugar to reduce added sugar.
- Dry white wine serves as an accessible substitute that's easy to find outside Korea.
- A finishing drizzle of perilla oil adds authentic Korean flavor and a rich nutty aroma.
- Firm tofu and mushrooms provide a satisfying combination of plant-based protein and umami.
These small changes preserve the comforting flavors of traditional Korean Dubu Jorim while making it easier to enjoy as part of a healthy Korean diet.
What Is Dubu Jorim?
Dubu Jorim (두부조림) is one of Korea's most beloved home-style side dishes. The name simply means "braised tofu," but the dish is much more than that. Thick slices of tofu are pan-fried until golden before being gently coated in a savory soy-based sauce infused with garlic and aromatics.
Unlike many Western tofu recipes that rely on marinades, Korean Dubu Jorim develops its flavor during cooking. The tofu absorbs the sauce while keeping its crisp exterior, creating a satisfying contrast of textures.
You'll commonly find Dubu Jorim served as part of a traditional Korean meal alongside steamed rice, soup, and several small side dishes known as banchan. Thanks to its high protein content, affordable ingredients, and simple preparation, it remains a favorite in Korean households today.
Who Is Chef Hoyoon?
Chef Hoyoon is a Korean chef and culinary creator who shares approachable Korean recipes through his official YouTube channel. His recipes focus on helping home cooks recreate restaurant-quality Korean dishes using practical techniques and everyday ingredients.
Rather than relying on complicated methods, Chef Hoyoon emphasizes careful preparation, balanced seasoning, and cooking techniques that maximize flavor. His recipes are especially popular among viewers looking for authentic Korean home cooking that's easy to follow.
This soy-braised tofu recipe reflects that philosophy perfectly, transforming simple ingredients like tofu and mushrooms into a deeply flavorful dish with just a few thoughtful cooking steps.
Frequently Asked Questions
Can I use soft tofu?
Firm tofu is strongly recommended. Soft tofu is too delicate for pan-frying and may break apart while cooking.
What can I use instead of Korean tuna sauce?
You can substitute a little extra soy sauce or a splash of vegetarian mushroom sauce, although the flavor won't be quite as rich.
Can I make this recipe vegetarian?
Yes. Simply replace the Korean tuna sauce with a vegetarian alternative or additional soy sauce.
How long does Dubu Jorim keep?
Store leftovers in an airtight container in the refrigerator for up to three days. The flavor often becomes even better after resting overnight.
Can I prepare it ahead of time?
Absolutely. Dubu Jorim is an excellent meal-prep dish because it reheats well and the tofu continues absorbing the savory sauce over time.
Final Thoughts
Korean Dubu Jorim is proof that simple ingredients can create incredibly satisfying flavors. Crispy tofu, golden mushrooms, and a savory soy glaze come together in a dish that's comforting, nutritious, and easy enough for any home cook.
This healthier adaptation preserves Chef Hoyoon's original cooking style while replacing refined sugar with allulose, making it a great option for anyone looking to enjoy Korean home cooking with less added sugar.
Whether you're exploring Korean cuisine for the first time or searching for a reliable high-protein tofu recipe, this crispy soy-braised tofu deserves a place in your regular meal rotation.
For additional cooking techniques and helpful tips, we also recommend watching Chef Hoyoon's original YouTube recipe after trying this healthier version.
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