Korean Tofu Jeon (Golden Egg-Coated Pan-Fried Tofu)

Name: Korean Tofu Jeon (Golden Egg-Coated Pan-Fried Tofu)
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 2 servings
Cuisine: Korean
Ingredients: firm tofu 300 g; salt 0.4 tsp; black pepper 0.2 tsp; flour 2 tbsp; egg 1 ea; cooking oil 1.5 tbsp; soy sauce 1 tbsp

Quick answer

Total time: 33 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Firm tofu is sliced about 1 cm thick, pressed under a weight for at least 15 minutes, then seasoned with salt and pepper.

Soy sauce stays on the side for dipping instead of being poured over. Hot from the pan the egg coating is lightly crisp, and it softens as it cools.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Slice 300 g firm tofu into even 1 cm slabs.

Wrap the pieces in paper towels, set a heavy pot or cutting board on top, and press for at least 15 minutes so excess moisture drains out.
2

Pat the tofu surface dry once more, then spread the slices in a single layer.

Sprinkle 0.4 teaspoon salt and 0.2 teaspoon black pepper evenly over both sides so the seasoning reaches the bland tofu.
3

Dust both sides of the tofu with 2 tablespoons flour in a very thin layer.

Shake off any white clumps, because excess flour makes the egg coating thick, uneven, and more likely to peel away in the pan.
4

Beat 1 egg until the white and yolk are fully blended, then dip the tofu one piece at a time.

Check that the edges are coated too, and lift briefly so extra egg can drip off.
5

Heat a pan over medium heat and spread 1.5 tablespoons cooking oil into a thin layer.

Add the tofu without overlapping, then cook the first side undisturbed for 3 to 4 minutes so the egg sets golden.
6

When the edges look set and the underside is golden, turn each piece only once.

Cook the second side for about 3 minutes, drain briefly on paper towels, and serve with 1 tablespoon soy sauce for dipping.