Tofu and Mushroom Jorim (Soy-Braised Tofu)
Korean jorim is a traditional braised dish typically made with beef that is stewed in a savory garlic- and ginger-spiked soy sauce until tender. This version highlights tofu’s ability to absorb the aromatic salty-sweet sauce like a sponge; earthy shiitake mushrooms add depth and a meaty texture that contrasts the tofu’s softness. The dish is as delicious cold as it is hot, so it’s a great make-ahead meal; simply cool and chill overnight in an airtight container.
- Serves: 4 persons
- ⅓cup low-sodium soy sauce
- 5garlic cloves, peeled and crushed
- 1(1-inch) piece fresh ginger, peeled and thinly sliced
- 2scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
- 2tablespoons neutral oil, such as safflower or canola
- 2tablespoons turbinado or light brown sugar
- ½teaspoon black pepper
- 1(14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
- 6ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
- Steamed rice and kimchi (optional), for serving
Step 1In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.
Step 2Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.