Korean Fried Tofu

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When I’m in the mood for Korean I always visit Hyosun Ro at her Eating & Living Blog. This is one of her delicious recipes. I served it as a side dish along with my father in laws Kal Bi (Korean BBQ Short Ribs).

I love trying new recipes and this was a keeper. The tofu was soft in the middle with a meaty exterior from the pan frying. The sauce was delicious with just the right amount of spice. The braising allowed the tofu to soak up the sauce, flavoring the tofu inside and out.


Hyosun also suggested that for a lighter version the sauce can be poured over the fried tofu without the braising step.

KOREAN FRIED TOFU
1 18-oz pack firm tofu
Sauce:
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon Korean red pepper flakes (gochugaru)
1 teaspoon sesame seed
1 clove garlic, minced (about 1 teaspoon)
2 scallions, finely chopped
vegetable/canola oil

Cut the tofu block into 1/2-inch thick rectangular pieces. Pat dry with a paper towel.

Heat a tablespoon of oil in a large non-stick skillet, carefully add the tofu pieces (tofu breaks easily) and sear over medium heat until lightly golden brown (about 4 - 5 minutes each side). Meanwhile, prepare the sauce by mixing all ingredients together. Spoon the sauce over the tofu pieces and around the sides of the pan. Simmer for 4 - 5 minutes over medium low heat. Flip them over and simmer for another minute or two.