Dubu jorim, Korean braised tofu

📝 Ingredients

• 400 g firm tofu (1 block)
• 1 tbsp sunflower oil
• 3 garlic cloves (2 for the sauce, 1 for the spinach)
• 3 tbsp soy sauce + 100 ml water
• 1 tbsp caster sugar
• 1 tbsp sesame oil (2 tsp for the sauce, 1 tsp for the spinach)
• 1 tsp chilli flakes
• 2 spring onions
• 1 tbsp sesame seeds
• 150 g short-grain rice (sushi rice)
• 125 g baby spinach
• Salt

🍴 Utensils

• Large non-stick frying pan
• Small frying pan
• Saucepan with lid
• Colander
• Clean tea towel
• Cutting board and knife

📖 Steps

1. Rinse the rice in the sieve under cold water until the water runs almost clear. Put it in the saucepan with 200 ml water, bring to the boil, cover and cook for 12 min over a very low heat, then leave to stand for 10 min off the heat without lifting the lid.
2. Meanwhile, drain the tofu, wrap it in the tea towel and place a plate weighted with a tin on top for 10 min to press out the water. Then cut it into 1 cm thick slices and salt them lightly on both sides.
3. Make the sauce in a bowl: mix the soy sauce, water, sugar, 2 tsp sesame oil, chilli flakes and 2 chopped garlic cloves. Slice the spring onions, add the white parts to the sauce and keep the green parts for the end.
4. Heat the sunflower oil in the large frying pan over a medium-high heat. Lay the tofu slices in without overlapping and leave them to brown for 4 min per side without touching them, until they are crisp and release from the pan on their own.
5. Turn down to a medium heat and pour the sauce over the tofu. Braise for 8 min, turning the slices halfway through and spooning the sauce over them, until it reduces to a glossy glaze. Don't let the pan run dry, or the sugar will burn.
6. While the tofu is braising, heat the rest of the sesame oil in the small frying pan over a medium heat with the last chopped garlic clove. Add the baby spinach and stir for 1 to 2 min, just until it wilts. Season lightly with salt.
7. Divide the rice between the bowls, add the tofu slices topped with the rest of the sauce and the spinach alongside. Sprinkle with sesame seeds and the sliced spring onion greens, then serve piping hot.