Korean Pan-Fried Tofu with Soy Dipping Sauce
A dry surface helps the tofu crisp and reduces oil splatter, so press the 1.5 cm thick slices with paper towels, sprinkle them with 1/4 tsp salt, wait 3 minutes, and blot again. Mix the soy dipping sauce before heating the pan. Fry in 2 tbsp cooking oil over medium heat for 4 to 5 minutes per side without moving the pieces, until golden and firm.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Firm tofu is cut into thick slabs, pan-fried until golden, and served with a dipping sauce of soy sauce, chili flakes, chopped green onion and sesame oil.
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Left unmoved until the bottom of the first side firms up, the slices hold together when the wide spatula goes under them.
Ingredients
Instructions
- 1
Slice 300 g firm tofu into pieces about 1.5 cm thick.
Press the top, bottom, and sides with paper towels until the surface no longer looks wet or glossy.
- 2
Sprinkle 1/4 teaspoon salt over both sides and let the tofu stand for 3 minutes.
If moisture appears on the surface, blot it lightly with fresh paper towels before cooking.
- 3
Before heating the pan, mix 2 tablespoons soy sauce, 1/2 teaspoon gochugaru, 1 tablespoon chopped green onion, and 1/2 tablespoon sesame oil. Set the sauce aside so the hot tofu can be served right away.
- 4
Add 2 tablespoons cooking oil to a pan and heat it over medium heat.
When the oil moves easily across the pan, arrange the tofu in one layer without overlapping the pieces.
- 5
Cook the first side for 4-5 minutes without moving the tofu.
When the edges turn golden and the bottom feels firm, flip each piece carefully with a wide spatula to avoid breaking it.
- 6
Cook the second side for another 4-5 minutes until both sides are evenly crisp and golden.
Transfer the tofu to a plate, serve it warm, and offer the soy dipping sauce on the side.
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