This traditional Korean tofu dish, which also goes by the name of Dubu Jorim, is mildly spicy, satisfyingly salty from soy sauce, and full of fresh flavor from lots of chopped scallions, a hint of lime, and toasted sesame seeds. Korean red pepper powder, ground extremely fine, adds heat and is main flavor profile behind the dish. Korean red pepper powder can be found in Asian grocery stores.
Marinade (yields roughly 2 cups)
½cup (120 mL)soy sauce
¾cup (180 mL)water
1tablespoonKorean fine red pepper powder
1tablespoondark brown sugar
1tablespooncanola or vegetable oil
1teaspoontoasted sesame oil
1cupfinely sliced scallions
2tablespoonstoasted sesame seeds
2(16 oz packages)firm tofudrained and sliced into ½-inch thick rectangles
canola or vegetable oil
Combine all the marinade ingredients in small bowl. Allow to sit for 10 to 15 minutes, or while you prepare the tofu.
Drain and remove the tofu from package. Slice into rectangles, roughly ½-inch in thickness. Lay out a thick layer of paper towels or kitchen towel on your counter and place the tofu slices on top to absorb any excess water. You do not need to press tofu for this recipe.
Heat a large non-stick skillet over medium heat and add a thin layer of canola or vegetable oil. Once hot, add tofu pieces, spreading them out in the pan so they are not touching each other. The tofu should sizzle when it hits the pan. You will most likely need to do this step in batches, depending on the size of your skillet.
Sear tofu on each side for roughly 3 to 4 minutes, or until light brown on both sides. Remove and place on paper-towel lined plate to absorb any excess oil. Repeat until all the tofu pears are seared. Allow them to cool to room temperature.
Spread the tofu pieces on a baking dish or any other container with a large surface area (and relatively high sides), you can do this in two layers, if necessary. If layering the tofu, pour marinade over each layer. Pour over the marinade, cover, and refrigerate for roughly 6 to 8 hours, overnight preferably. Turn the tofu once or twice during this time, so that each piece gets marinated properly. Best served chilled by itself, or with steamed short-grain sushi rice.