Ingredients
For the Tofu
- 1 (14-ounce) block firm tofu
- 2 tablespoons neutral oil
- Kosher salt
For the Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
First, Press the Tofu
This is the most critical step for getting a good sear on the tofu. Remove the tofu from its package and drain the water. Wrap the block in a few layers of paper towels, place it on a plate, and put something heavy on top of it, like a cast-iron skillet. Let it press for at least 20-30 minutes.
Once pressed, unwrap the tofu and slice it into 8 equal rectangular pieces, about 1/2-inch thick. Pat the slices dry with a paper towel one last time and sprinkle both sides lightly with kosher salt.
Next, Make the Dipping Sauce
While the tofu is pressing, you can make the sauce. This is a simple mixing sauce that comes together in a minute.
In a small bowl, combine the low-sodium soy sauce, unseasoned rice vinegar, toasted sesame oil, granulated sugar, gochugaru, sliced scallions, minced garlic, and toasted sesame seeds. Whisk everything together until the sugar is dissolved.
Finally, Pan-Fry the Tofu
Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat.
Carefully place the tofu slices in the hot pan in a single layer. Let them cook for ~3-4 minutes per side, until they are a deep golden brown and crispy on the outside.
Remove the tofu from the pan and place it on a serving plate. Spoon the prepared dipping sauce over the hot tofu and serve immediately.
Dubu Buchim (Pan-Fried Tofu)
Ingredients
For the Tofu
- 1 block firm tofu 14-ounce
- 2 tablespoons neutral oil
- Kosher salt
For the Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon gochugaru Korean red pepper flakes
- 2 scallions thinly sliced
- 1 clove garlic minced
- 1/2 teaspoon toasted sesame seeds
Instructions
- Drain tofu and wrap in paper towels. Place on plate with heavy skillet on top to press for 30 minutes.
- Combine soy sauce, rice vinegar, sesame oil, sugar, gochugaru, scallions, garlic, and sesame seeds in a bowl. Whisk until sugar dissolves.
- Slice pressed tofu into 8 rectangular pieces, 1/2-inch thick. Pat dry and season with salt.
- Heat oil in large skillet over medium-high heat.
- Pan-fry tofu 3-4 minutes per side until golden brown and crispy.
- Transfer to serving plate and spoon dipping sauce over top.
