Korean Crumbled Tofu Stir-fry
Dubu seoboro - crumbled tofu stir-fry - is a Korean banchan that transforms a block of tofu into something resembling a dry, granular scramble. The tofu is crumbled by hand into rough, irregular pieces rather than diced, creating varied textures from large curds to fine crumbs. Squeezed thoroughly in a cloth to remove as much moisture as possible, it then goes into a hot pan with diced carrot, onion, and zucchini. The key technique is cooking on high heat without stirring too often, allowing the tofu crumbles to develop lightly golden edges before seasoning with soy sauce and sesame oil. The result is a fluffy, granulated side dish that soaks into rice like a savory topping. Popular in Korean daycare and school lunches because it delivers plant protein in a form that children eat willingly, and it travels well in lunchboxes without leaking.
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Instructions
- 1
Wrap tofu in paper towels for 10 minutes to drain, then crumble finely by hand.
- 2
Finely dice carrot, onion, and green onion.
- 3
Heat oil in a pan and stir-fry garlic with onion for 1 minute.
- 4
Add carrot and tofu, then stir-fry over medium heat for 4-5 minutes until moisture evaporates.
- 5
Season with soy sauce, then finish with green onion, sesame oil, and sesame seeds for 1 more minute.
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Nutrition (per serving)
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