Arrange the tofu slices in a serving platter and drizzle the soy chili sauce on top. Step 5: Flip the tofu slices to the other side and continue to sear another 5 minutes. Mix soy sauce, Korean chili flakes, garlic, green onion, shrimp powder (if using), sesame oil, and toasted sesame seeds in a small bowl. Step 4: Meanwhile, make the soy chili sauce. Sear the tofu until a nice golden brown crust forms on the surface, about 5 minutes. Step 3: Heat oil in a large skillet over medium-high heat. Step 2: Gently press each tofu slice with a paper towel to remove excess water from the surface, then place them in the skillet. Step 1: Take the tofu out of its package and rinse. shrimp powder - adds a subtle umami, optional (omit it for vegan & vegetarian adaptation).sesame oil & sesame seeds - to add aroma and taste.Adjust the amount according to your preference Korean chili flakes (gochugaru) - adds a hint of spicy heat.oil - any type of cooking oil (but not olive oil).If you have a block of firm tofu, the ingredients for the sauce are from Korean pantry basic staples. Korean pan-fried tofu must go with soy chili sauce topping. Ingredients you’ll need for pan-fried tofu And it’s even a gluten-free dish if you use a gluten-free soy sauce.Īlthough I often add shrimp powder (a natural Korean flavor enhancer) to the soy chili sauce to up notch the flavor, it is totally optional and you can leave it out if you want to enjoy it as a vegan or vegetarian dish. Korean pan fried tofu is totally vegan-a worthy addition to your meat-free repertoire. That’s all! It’s easy and you will get a crispy, chewy tofu just the way you like it. Just pat dry the surface of your tofu slices with paper towel to remove the excess water, then go straight to the skillet for pan-frying. Give me a break! We, Koreans, don’t like to spend extra time just for a simple side dish. Unlike some other tofu recipes, for this one you don’t need to wrap the tofu with towel and put a heavy object like a tofu press on top to drain the moisture for a period of time. I also found that extra firm tofu is not ideal either-it tastes like a cardboard to me. Soft tofu won’t create the crispiness you are looking for since it contains too much moisture. In order to get crispy crust, you must use firm tofu (preferably Korean) for this recipe. With the crispy chewy texture, even a tofu-hater might like this plant based protein dish. You can serve this pan-seared tofu as a side dish ( banchan, 반찬) to any Korean meal, or as a main dish.
PAN FRIED TOFU PLUS
With a tasty and satisfying tofu like this, who needs meat? No wonder some people call tofu “vegetable beef.” To use a Korean expression, I can literally empty out a bowl of rice with this tofu alone (meaning this plus some rice makes a great meal). This fast tofu recipe is great with rice or noodles. This pan-fried tofu (dubu buchim, 두부부침) has just the right texture: crispy tofu texture outside and chewy inside.Ī slightly spicy Korean soy chili sauce drizzle gives a flavor boost to the bland tofu. Here I present one of my favorite Korean side dish recipes. This is one of the best low-effort, pan-seared tofu dishes you can easily make at home.
No pressing is required to get the crispy texture. This Korean pan-fried tofu recipe is a great way to enjoy a plant-based protein in a healthy and inexpensive way.
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