Korean · Authentic-ish Korean
Dubu Jorim
181 kcal a serving, against 262 for the traditional version. That is 81 kcal off, or 31%, with 18.9g of protein. Serves 4. 15 minutes.
What the traditional version is
Tofu cut into thick slices, pressed, then fried in a generous glug of oil until the outside is golden and a bit chewy. The slices are then simmered briefly in a sauce of soy sauce, garlic, gochugaru, sesame oil, spring onions and a pinch of sugar. Served hot or room temperature, with sauce spooned over and a shower of sesame seeds.
What changed, and what each change costs
Skip the fry - go straight to braising the tofu in the sauce
The traditional way, the tofu's fried in plenty of oil to get a golden, chewy crust. That's gorgeous, but the tofu soaks up the oil like a sponge, putting a dent in your fat quota and washing away half the health claims. Braising it directly cuts the oil down to just a trickle for the sauce.
What it costs you. What you lose is the contrast. The surface stays soft, not crisp or chewy, so it feels more everyday. If you want the proper crust, fry it as normal, mop up the extra oil and have a smaller helping.
Drop the sugar from 8g to 2g
A pinch of sugar rounds out the heat and soy, but you don't need much. With less oil in play, the sauce clings just fine without a syrupy gloss.
What it costs you. The sauce isn't quite as luscious or shiny. If you really miss it, chuck in a splash more soy and a few drops of sesame oil for mouthfeel - but then you're right back where you started.
Cut sesame oil in half, from 8g to 4g
Sesame oil's all for flavour - you don't need loads if you're not frying. It still gives the sauce that toasted kick even in a smaller dose.
What it costs you. You do lose a bit of aroma, but it's still recognisably Dubu Jorim unless you go hunting for faults. If you love the smell, toast the sesame seeds yourself and scatter them on at the end.
Add extra spring onion: 25g up to 40g
You want a bit more crunch and freshness to make up for the lost texture. The onion brightens up the tofu so it isn't just soft on soft.
What it costs you. It's a little less traditional, but nobody's ever complained about too much spring onion in their lunch.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 262 | 181 |
| Protein | 18.8g | 18.9g |
| Fat | 19.1g | 10.6g |
| Saturated fat | 2.6g | 1.5g |
| Carbohydrate | 8.1g | 6.9g |
| Protein per 100 kcal | 7.2g | 10.4g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Korean prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, sesame, soybeans.
The method is in the book
The first mouthful tells the story - What you've got is softer and a bit more homespun. The fried, golden-edged tofu you might know is a different dish and you know where to find it. You save a proper chunk of oil and get a dish you can eat anytime without thinking twice. If you want to show off, fry the tofu and go full classic, but for a Tuesday lunchbox or a comforting side, this is all you need. Sometimes you just want to eat, not do the washing up.
The quantities and the method for this dish are in Authentic-ish Korean, along with 51 more. It is not out yet. The swap kit is free in the meantime.