Tofu and Mushroom Jorim (Soy-Braised Tofu)

By Kay Chun

Published Oct. 22, 2022

Tofu and Mushroom Jorim (Soy-Braised Tofu)
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,237)
Comments
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Korean jorim is a traditional braised dish typically made with beef that is stewed in a savory garlic- and ginger-spiked soy sauce until tender. This version highlights tofu’s ability to absorb the aromatic salty-sweet sauce like a sponge; earthy shiitake mushrooms add depth and a meaty texture that contrasts the tofu’s softness. The dish is as delicious cold as it is hot, so it’s a great make-ahead meal; simply cool and chill overnight in an airtight container.

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Ingredients

Yield:4 servings
  • ⅓cup low-sodium soy sauce
  • 5garlic cloves, peeled and crushed
  • 1(1-inch) piece fresh ginger, peeled and thinly sliced
  • 2scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
  • 2tablespoons neutral oil, such as safflower or canola
  • 2tablespoons turbinado or light brown sugar
  • ½teaspoon black pepper
  • 1(14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
  • 6ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
  • Salt
  • Steamed rice and kimchi (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

245 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 788 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.

  2. Step 2

    Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.

Ratings

4 out of 5
1,237 user ratings
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Comments

Sirena

Delicious with these small adds: TOFU: Press tofu to release excess water. Cut in 1" x .5" squares (1" cubes are too thick & don't absorb as much flavor). Brown tofu squares on both sides in light oil in non-stick pan SAUCE: +1 TBS sesame oil, +1 TBS mirin, +1 TBS gochugaru or red pepper chili flakes. ASSEMBLE: Add shiitakes to tops of browned tofu squares in the pan & scoop sauce on top of each & add remaining sauce to pan. Cover & simmer 5 min, then +2 min w/o lid to thicken sauce.

Elizabeth

Two notes, both respectfully in disagreement with popular recommendations: please try the recipe mostly as is and do not roast, sear, or otherwise cook pressed tofu. Braising porous tofu will invite the sauce to penetrate each piece; once glazed, both tofu and shiitakes were perfect. Second, if you have kimchi and stubby brown rice, the short list of ingredients is enough. Kimchi is essential and the simplicity of the dish is one of its strengths. Make a green side to go with. PS do DB sauce.

Percy Jones

I found this recipe lacking in many ways. When I give it another shot, I'll add some gochujang, a touch of sesame oil, and possibly switch to regular soy sauce vs low sodium. Also, this is in desperate need of something with a 'bite' or 'crunch' if you don't have kimchi on hand.

Dan B

I’ve made this a few times now, but I just don’t get this recipe as written. Despite pressing the water out of the tofu beforehand, the sauce is mostly absorbed after 10 minutes on the stove. Then I’m just stirring everything for another 15 min or so. There is no “glaze,” and the tofu ends up falling apart into more of a mush. That said, it still tastes great. I just feel like I’m missing some key step here.

JaneNYC

This was delicious. I braised the tofu as directed with a package of shimeji (beech) mushrooms since I had them, and some bok choy that was languishing in the fridge. Also added a splash of shaoxing wine for a little acidity. We added chili crisp at the table and served with white rice and kimchi.

Larry

My wife made this, following the recipe exactly, and found it absolutely delicious. And it’s quick and easy. It’s really only enough for two healthy eaters though. Will probably double it next time. Has anyone tried freezing it?

Hannah

The consistency of tofu changes a lot when freezing. It becomes drier and more crumbly. It may still taste good though.

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