Dubu Jorim

Ingredients

Instructions

1. 1

   Pat the tofu dry well with paper towel, then slice it into 8 even rectangles about 1.5 cm thick. Thinly slice the scallions and finely chop the garlic. Good drying helps the tofu brown faster and keeps the sauce from becoming watery.

2. 2

   In a small bowl, stir together the soy sauce, water, gochugaru, sesame oil, toasted sesame seeds, rice vinegar, and erythritol until combined.

3. 3

   Heat a large nonstick skillet over medium-high heat. Add the neutral oil, then lay in the tofu slices in a single layer. Pan-fry for 2 to 3 minutes per side until lightly golden; turn carefully so the slices stay intact.

4. 4

   Lower the heat to medium. Scatter the garlic and about three-quarters of the scallions around and over the tofu, then pour in the braising sauce. Spoon some sauce over the tofu so the seasoning starts to absorb evenly.

5. 5

   Simmer for 4 to 5 minutes, occasionally spooning the sauce over the tofu, until the liquid reduces to a glossy, shallow sauce and the tofu is well seasoned. If the pan dries too quickly, add a splash of water; if it looks thin, simmer 1 minute more.

6. 6

   Transfer to plates, spoon the remaining sauce over the tofu, and finish with the reserved scallions. Serve hot with low-carb side dishes such as cucumber salad or sautéed greens.

Nutrition per serving

Notes

• •Use firm rather than silken tofu so the slices hold together easily for beginner cooks.
• •A nonstick skillet makes this dish much easier and reduces the chance of tearing the tofu.
• •For a milder version, reduce the gochugaru to 4 g.
• •This is best served immediately, but leftovers keep well for 2 days refrigerated and are good cold or reheated gently.

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