Soy-Braised Tofu a guest post by two red bowls!

I’m not going to lie – the past five days have been exhausting; jammed-packed with super long nights and plentiful early morning sunrises. Our days have mostly consisted of packing, traveling, laughing, crying, eating, unpacking and organizing.

With cat in tow {side-note, flying with a cat is crazy} my husband and I headed back to Denver, Colorado for our temporary adventure {{you can read more about all our transitional stuffs here}}. I must admit that throughout this process of change and unsettled uncertainty, I’ve enjoyed some time away from all things blogging and social media. A time to connect in the moment and support my family.

I definitely wouldn’t be able to break away from my work this week without some help. I’m super honored and insanely excited to have my friend Cynthia of Two Red Bowls bring us this gorgeous traditional Korean dish, Dubu Jorim {Soy-Braised Tofu} today.

Cynthia’s blog is one of my favorites out there on the interwebs. Her recipes and out of the box flavor combinations are incredible + her photography is perfection in every way {clearly!}. Seriously you guys – I can’t even handle this Meyer Lemon Ricotta Pancakes with Chamomile Whipped Cream, this adorable little heart shaped Rose Mochi and I’m obsessed with these Potstickers…I really need to adapt these into a gluten-free version like, yesterday.

Okay – so here’s Cynthia!!

I am so thrilled to be here today! One of the things that inspires me most about the food blog community is its ability to bring together people of all walks and all diets – instead of focusing on what someone does or doesn’t eat, it’s all about celebrating what we do have in common, and, most importantly, what’s delicious.

I’ve been such a huge fan of Sherrie’s work for so long now for exactly those reasons. I love that she celebrates the beauty – literally, with her stunning photography – in good eating without emphasizing boundaries or restrictions. Nowhere is that more evident in the fact that she’s asked omnivorous me to share a recipe with you today. Thank you so much for having me here, Sherrie! I’m truly honored.

For my guest post, I thought this recipe perfectly exemplifies what I love about Sherrie’s blog – her ability to demonstrate that eating well and in a way that nourishes is more within your reach than you might think. This Korean soy-braised tofu is highly traditional, but entirely gluten-free and vegan. It’s a dish I was instantly in love with when my fiance’s mother taught me how to make it last summer and one that has since become one of my favorites. I hope you enjoy!

Dubu Jorim {print me!}

Recipe by, Cynthia C. of Two Red Bowls

Notes: serves 2 as a main dish, or 4 as a side + choose organic tofu whenever possible to avoid GMOs.

Ingredients:

• 12 oz package firm or extra-firm tofu {not silken}
• 1 tablespoon neutral-flavored oil, for frying
• 3 tablespoons tamari
• 3 tablespoons water
• 1 tablespoon sesame oil
• 2 – 3 teaspoons brown sugar
• 2 – 3 teaspoon gochugaru {Korean red pepper flakes}
• 1 tablespoon sesame seeds
• 2 cloves garlic, finely minced
• 2 scallions, finely chopped

Slice the tofu into approximately half-inch slices, then press between paper towels to blot out excess moisture. Blotting the moisture will yield a firmer, chewier tofu, which I love – if you prefer softer tofu, feel free to skip this step.

Heat the oil in a large non-stick pan over medium heat. When oil is shimmering, layer the tofu slices in a single layer and sear until golden-brown on each side, about 3 – 4 minutes per side.

Mix the remaining ingredients together, then pour evenly over the tofu slices. Turn the heat to low and continue to simmer, turning every tofu slice at least once to fully coat, for another 3-4 minutes or until sauce reduces. Remove the slices from heat and pour excess sauce and scallions over the tofu. Serve hot or cold, with rice and another main dish, if you like. The tofu will keep for several days, and flavor will continue to improve as time goes on.