Pan-Fried Tofu with Soy Dip
Firm tofu is pan-fried golden and served with a scallion-garlic soy dip for a mild Korean side dish.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Firm tofu is unavailable
Replace firm tofu with the same 300g extra-firm tofu. Soft or silken tofu breaks easily and does not suit this method.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Drain 300g tofu and cut into rectangles 1cm thick. Wrap both broad faces with clean paper towel and drain 10 minutes without crushing under a heavy weight. Wash and finely slice scallion; peel and mince 1 garlic clove.
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Step 2
Mix 1 tablespoon soy sauce, 1 tablespoon water, 1 teaspoon rice vinegar, scallion and garlic in a small bowl. Add optional sesame seeds. This is a dip or finishing sauce, not a braising liquid.
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Step 3
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Arrange tofu without overlapping; leave undisturbed 4–5 minutes, then turn and cook 3–4 minutes until golden. If sticking, wait a little longer and lift with a broad spatula.
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Step 4
Transfer to a plate and rest 1 minute. Cut the thickest piece to check it is hot through; if cold, cook longer over low heat. Serve immediately with a little sauce on top or separately. Do not boil the sauce in the pan, so the fried surface stays intact.
Finished dish
2 side portions; about 25 minutes. Use firm frying tofu. Tablespoon=15ml; teaspoon=5ml.
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Enjoy every bite
How to enjoy it
Serve with warm rice, kimchi or crunchy dressed vegetables. Add sauce only just before eating for a crisp surface.
