Korean Pan-Fried Tofu with Seasoned Soy Sauce

Name: Korean Pan-Fried Tofu with Seasoned Soy Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: firm tofu 1 pcs; salt 0.5 tsp; neutral oil 2 tbsp; soy sauce 2 tbsp; red pepper flakes 1 tsp; chopped scallion 2 tbsp; minced garlic 1 tsp; sesame oil 1 tsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

The sauce never goes near the stove: soy sauce, chili flakes, chopped scallion, garlic, and sesame oil are stirred together and spooned straight over thick slices of tofu fresh from the pan.

Only the scallion softens a little in the heat coming off the tofu. Every household mixes it differently, some easing off the chili flakes, others adding a fresh hot chili.

Ingredients

servings

IngredientAmount

firm tofu1 pcs

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Instructions

6 steps

1

Cut the firm tofu block into 1.5 cm slices, then press both sides with paper towels to remove surface moisture.

Lift each slice with the wide side supported so the edges stay intact.
2

Sprinkle the 1/2 teaspoon salt evenly over both sides and let the tofu stand for 5 minutes.

Moisture will bead on the surface, so press it dry again to reduce splattering in the pan.
3

Add 2 tablespoons neutral oil to a skillet and heat over medium until the oil looks glossy.

Lay the tofu in one layer without overlapping, then leave it undisturbed for about 3 minutes to form a crust.
4

When the edges turn golden and the bottom feels set, flip the slices carefully and cook the second side for about 3 minutes.

If they brown too quickly, lower the heat slightly so the centers warm through.
5

While the tofu cooks, mix 2 tablespoons soy sauce, 1 teaspoon gochugaru, 2 tablespoons chopped scallion, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Stir until the pepper flakes are moistened and the sauce looks even.
6

Transfer the tofu to a plate while still hot and spoon the sauce evenly over the pieces.

Serve as soon as the scallion softens slightly from the residual heat, before the crisp surface absorbs too much sauce.