Dubu Jorim
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 11.94 ounces
Ingredients
1/2 cup soy sauce
1 tablespoon cornstarch
1/4 cup Gochujang sauce
1/4 cup rice wine vinegar
1/4 cup maple syrup
2 tablespoons garlic cloves, peeled, minced
1/2 cup canola oil
6 1/2 cups extra firm tofu, cut into 2×2″ squares
15 cups Bok Choy
1/4 cup canola oil
5 1/2 cups white rice, long grain
3/4 cup green onions, sliced thinly on bias
1 tablespoon white sesame seeds, optional
Preparation
- In a medium mixing bowl, combine soy sauce and cornstarch. Whisk together until cornstarch is dissolved. Add Gochujang, vinegar, syrup and garlic. Whisk together until completely mixed.
- In a large sauté pan or rondeau, heat oil over medium-high heat. Add tofu and cook for 3 minutes on both sides or until golden brown. Remove tofu from pan and set aside. Keep pan with oil for next step.
- In the same pan or rondeau, pour in sauce mixture. Bring to a boil for 3-5 minutes, until it reaches a syrup-like consistency. Turn heat to low and add tofu back in. Simmer tofu in sauce for 5-10 minutes to absorb flavor. If sauce gets too thick, this out with a little warm water.
- In a large sauté pan or flat top, heat up oil over medium high heat. Add in Bok Choy and sauté for 3-5 minutes until vibrant green and tender.
- To assemble – Place 3 ounces of rice in a bowl, 3 ounces of cooked Bok Choy and 4 ounces of tofu. Garnish with 1 tablespoon of green onion and 1/4 teaspoon of sesame seeds.
Nutrition information
Calories: 552 Total Fat: 19g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 80g Fiber: 3g Total Sugars: 6g Protein: 16g Sodium: 943mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.