Korean Tofu Jeon (Golden Egg-Coated Pan-Fried Tofu)
Dubu-jeon is a Korean pan-fried tofu dish where firm tofu is sliced into 1 cm thick pieces, seasoned with salt and pepper, dusted in flour, dipped in beaten egg, and fried until golden. Pressing the tofu for at least fifteen minutes under a heavy weight wrapped in paper towels is the most important step-excess moisture causes oil to splatter and prevents the egg coating from adhering properly. Each side needs three to four uninterrupted minutes over medium heat to develop an even golden crust; flipping too often strips the egg batter away. A dipping sauce of soy sauce, vinegar, and chili flakes transforms the mild, nutty tofu into something more complex, adding salt, acidity, and heat that complement the plain simplicity of the base.
Adjust Servings
Instructions
- 1
Slice tofu 1 cm thick and remove moisture with paper towels.
- 2
Season tofu with salt and pepper.
- 3
Dust tofu lightly with flour.
- 4
Dip in egg wash and pan-fry over medium heat.
- 5
Cook both sides golden and serve with soy sauce.
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