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.
Sara @ Cake Over Steak says
YAYAYAY if this is the tofu that Cynthia made for the blogger picnic in NYC in June, then it is incredible – and I thought I didn’t like tofu.
Milli | Add A Little says
How beautiful and tasty!!
Pang @circahappy says
how wonderful to have 2 of my favourite bloggers in one place!!!!! This collaboration is just so awesome. :)
Cynthia, this recipe is fantastic; I love tofu, and always try to find ways to eat it. This recipe is bookmarked and will be done when I get home. And yes, I love those photos of yours as always :)
Em @ the pig & quill says
Layyyydees, if this doesn’t put the box of Puffins I’m compulsively stuffing into my mouth to shame, I’m not sure what will. (Been one of those days…) As you both know very well indeed, you’re two of my faves, and this recipe looks to contain everything I love adding to my tofu. I imagine the same treatment would be rather lovely on (earmuffs, Sherrie) SPAM, too. Yum yum yummers. <3
Emilie@TheCleverCarrot says
What a fabulous recipe! It is a cold and dreary here in NY, and I will be dreaming about this for lunch all day. What a gorgeous, nourishing meal. Love it. Especially with the spinach too! And PS- I’m so excited for your new journey, Sherrie! Change can be scary but also super exciting (as you already know). Good for you guys following your hearts. Rock on in Denver girlfriend. xx
cynthia says
Thank you so much again for having me, lovely lady!! It was such an honor. You deserve some unplugged time — hope you’re doing wonderfully in Denver.
S ini | My Blue&White Kitchen says
This is a must-try as I normally don’t like firm tofu at all! Thank you so much Cynthia for the inspiration. Also, “–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.” Amen.
Sherrie, this is the first time I visit this gorgeous space of yours (ooops!). I love it and will totally visit again :) Hope you have a great, not too stressful weekend!
genevieve @ gratitude & greens says
I’m not Korean, but I grew up eating something very similar to this. This dish sounds so comforting to me and I love everything about it. It’s something I’d love to eat with a warm bowl of red rice while snuggled up on the couch on a cold day.
Sherrie says
It’s kind of like the best kind of comfort food isn’t it. Thanks for reading friend :)
xo sherrie
Sherrie says
Hi Sini!!
I am such a big fan of your recipes and your photography and your blog – I mean everything you do is so inspiring. It means so much to have you visit my site and leave such a beautiful comment. Thank you, thank you!!
All the best to you,
ox sherrie
Sherrie says
Thanks again for agreeing to help me ;)
YOU ARE THE BEST, this post is perfection.
xo sherrie
Sherrie says
Awe thanks friend!! So far, so good…I’ll be back on the east coast soon. For now I am trying not to plan to far ahead and keep sane without my best friend + life-partner. Change is sooo scary, but this feels right.
Thanks for all the love,
xo sherrie
Sherrie says
What?! Puffins ain’t so bad ;)
Sherrie says
Cynthia is for sure the best!! Glad you love it Pang :))
Sherrie says
Cynthia sure does a have a way with tofu, and most foods for that matter ;)