2 simple ways to get anyone to like tofu? Pan fry it and smother it in a spicy Korean sauce.
If you are working toward a more plant-based diet, or if you are just looking to incorporate something new and fun into your family’s dinner that is both healthy & delicious, try out this Pan Fried Tofu with Spicy Korean Sauce (dubu buchim yangnyeomjang).
As I’ve mentioned before, keep a few blocks of tofu in your kitchen. I like to keep a mix of firm & extra-firm regular tofu (refrigerator), and silken tofu (cupboard) for different recipes. It’s great to have access to a delicious plant-based protein whenever you need it for a quick dinner.
Once you stock up on tofu in your kitchen, I have a lot of tofu recipes on the website for you to try. If you or your family are brand new to eating tofu, I recommend starting out by frying it up – try deep frying silken tofu with panko and dipping it in a savory sauce, or this recipe of pan frying extra firm regular tofu and topping it with a spicy Korean sauce.
Pan frying is the healthier alternative to deep frying, as well as easier to cook and less messy to clean up. That’s why I tend to make this Pan-Fried Tofu with Korean Sauce at least once a week.
The dish also makes a great appetizer, or a side with just about any Asian-style meal. It’s so much fun to eat a square of tofu covered in chili seasoning, garlic bits, scallions and sesame to really kick-start your palate, so your first bite of the meal is just as good as the last.
I usually enjoy this Korean pan-fried tofu with brown rice and a bowl of miso soup (with bok choy). If I have time, I will also cook a simple stir-fried greens to make a wonderfully well-balanced, plant-based dinner.
Pan Fried Tofu with Spicy Korean Sauce
(Dubu Buchim Yangnyeomjang)
by Season with Spice
Serves 2-3
Ingredients:
1 block (14oz) extra firm regular (non-silken) tofu – drained well* and sliced into 1/4" thick squares
1 tbsp oil
1 scallion – finely chopped
1 tbsp toasted sesame seeds
For the sauce (yangnyeomjang):
2 tbsp soy sauce
2 garlic cloves – minced
2 tsp of Season with Spice’s Spicy Korean Chili Seasoning
1 scallion – finely chopped
2 tsp rice vinegar
2 tsp honey
2 tsp toasted sesame oil
1 tsp plum jam or apricot jam (optional)
Method:
1. In a small bowl, combine all the ingredients for the sauce. Whisk well and set aside.
2. Heat a cast-iron pan until hot. Add in oil, and swirl it around to coat the bottom of the pan. Place the tofu carefully in one single layer. Over medium heat, cook without stirring for about 4-5 minutes, or until the tofu turns golden brown. Turn the tofu over, and repeat. Transfer the tofu to your serving plate.
3. Spoon the sauce over the tofu. Sprinkle chopped scallion and toasted sesame seeds over the top, and enjoy!
How to drain & press the tofu:
Remove tofu from the container, and drain out as much liquid as you can. Then place it on a chopping board for 15-20 minutes (the longer it sits, the more liquid will drain out). Use paper towels to gently press out any remaining liquid and to wipe the dry before slicing the tofu.
by Season with Spice
Serves 2-3
Ingredients:
1 block (14oz) extra firm regular (non-silken) tofu – drained well* and sliced into 1/4" thick squares
1 tbsp oil
1 scallion – finely chopped
1 tbsp toasted sesame seeds
For the sauce (yangnyeomjang):
2 tbsp soy sauce
2 garlic cloves – minced
2 tsp of Season with Spice’s Spicy Korean Chili Seasoning
1 scallion – finely chopped
2 tsp rice vinegar
2 tsp honey
2 tsp toasted sesame oil
1 tsp plum jam or apricot jam (optional)
Method:
1. In a small bowl, combine all the ingredients for the sauce. Whisk well and set aside.
2. Heat a cast-iron pan until hot. Add in oil, and swirl it around to coat the bottom of the pan. Place the tofu carefully in one single layer. Over medium heat, cook without stirring for about 4-5 minutes, or until the tofu turns golden brown. Turn the tofu over, and repeat. Transfer the tofu to your serving plate.
3. Spoon the sauce over the tofu. Sprinkle chopped scallion and toasted sesame seeds over the top, and enjoy!
How to drain & press the tofu:
Remove tofu from the container, and drain out as much liquid as you can. Then place it on a chopping board for 15-20 minutes (the longer it sits, the more liquid will drain out). Use paper towels to gently press out any remaining liquid and to wipe the dry before slicing the tofu.
