Doenjang Tofu and Kale Jorim is a delightful Korean dish that combines the earthy flavors of tofu and the nutritional benefits of kale, all simmered in a rich, savory doenjang sauce. Originating from traditional Korean home cooking, this dish highlights the umami-rich taste of fermented soybean paste, known as doenjang. The tofu absorbs the deep flavors, while kale adds a nutritious touch with its slightly bitter notes. This dish is a favorite for those seeking a healthy, plant-based option that doesn’t compromise on flavor. It’s often enjoyed for its comforting and hearty profile, making it a perfect choice for both casual meals and special occasions.
Doenjang Tofu and Kale Jorim
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kale – 2 Cups
- Onion – 1 Cups
- Garlic – 2 Tbsp
- Doenjang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Sugar – 1 Tsp
- Sesame Oil – 1 Tbsp
- Water – 1 Cups
- Green Onion – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
800 Mg
Sodium
30 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
5 Grams
Sugars
20 Grams
Protein
Directions
Step 1
Press tofu to remove excess water, then cut into cubes.
Step 2
Chop kale into bite-sized pieces and set aside.
Step 3
In a pan, heat sesame oil over medium heat and sauté garlic until fragrant.
Step 4
Add onion and cook until translucent. Stir in doenjang and sugar.
Step 5
Pour in water and soy sauce, bring to a simmer, then add tofu cubes.
Step 6
Add kale, cover, and simmer for 10 minutes until kale is tender.
Step 7
Garnish with sliced green onion before serving.
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