A MEAL YOU CAN MAKE

Dubu jorim rice bowls

Golden tofu slices braised in a gently spicy soy sauce.

About 38 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Soya, sesame and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~564 kcal · 25g protein · 60g carbohydrate · 26g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain and dry tofu thoroughly before slicing. Mix soy sauce, gochugaru, garlic, sugar and water. Slice spring onion and cucumber.

  2. Heat the rice

    Heat ready-cooked rice in the pan following its packet instructions, stirring until steaming throughout. Transfer to a covered bowl.

  3. Brown the tofu

    Heat rapeseed oil over medium heat. Fry tofu in one layer until golden on both sides. Work in batches for four portions and allow extra time.

  4. Braise in the sauce

    Pour sauce around tofu, add spring onion and bring to a gentle simmer. Partially cover and spoon sauce over the slices occasionally. Follow tofu packet time if longer.

  5. Check and serve

    Check tofu is hot at the centre. Add sesame oil and seeds, then serve with rice and cucumber. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 23 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Korean braised tofu · rice meal adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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