Korean Pan-Fried Tofu with Soy Dipping Sauce
Firm tofu is sliced 1.5 cm thick, patted thoroughly dry with paper towels, and lightly salted before going into an oiled pan for four to five minutes per side. Removing surface moisture is the critical step - dry tofu does not splatter and develops an even golden crust. A dipping sauce of soy sauce, Korean chili flakes, chopped green onion, and sesame oil accompanies the fried slices, and the crisp exterior absorbs just enough sauce to add flavor while the soft interior stays mild. With minimal ingredients, this dish is entirely about the textural contrast between the crunchy shell and the silky center.
Adjust Servings
Instructions
- 1
Slice tofu 1.5cm thick and pat dry with paper towels.
- 2
Sprinkle both sides lightly with salt.
- 3
Heat oil in a pan and add tofu.
- 4
Fry one side 4~5 minutes until golden, then flip.
- 5
Mix soy sauce, chili flakes, green onion, and sesame oil for dipping sauce; serve alongside.
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