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Dubu Buchim (Pan-Fried Tofu)

prep time:30 minutes
cook time:8 minutes
total time:38 minutes
Pressing tofu for 30 minutes under a cast iron pan is the difference between soggy tofu and tofu with a proper golden crust. The dipping sauce with gochugaru and sesame oil is what makes this more than just fried tofu - you spoon it over while the tofu is still hot so it soaks in.
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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.

Notes

For crispiest results, ensure tofu is thoroughly pressed and dried before cooking.