Korean Pan-Fried Tofu with Spicy Sauce (Dubu Buchim Yangnyumjang)

This recipe is delicious, easy and a staple in my household. You will often find this on the appetizer menu of Korean restaurants, or even as part of the banchan, the small dishes that you receive as you wait for the main course to arrive.

Adapted from Maangchi

Recipe type: Appetizer, Side Dish, Vegetarian, Vegan

Cuisine: Korean

Makes: 2-4 servings

Ingredients

• 1 Tbsp (15 mL) neutral cooking oil

• 350-454 g (or ½-1 package, depending on the brand) firm or medium-firm tofu, sliced ¼” thick and dried with paper towel

• 1 clove garlic, minced

• 1 medium green onion, chopped

• 1 tsp (5 mL) gochugaru (Korean hot pepper flakes), or dried chili flakes

• 1 tsp (5 mL) sugar or honey

• 2 tbsp (30 mL) soy sauce

• 2 tsp (10 mL) sesame oil

• Toasted sesame seeds, for garnish

Instructions

1. Heat oil in a wok or skillet over medium-low heat. Arrange slices of tofu in a single layer in wok; cook until bottoms are golden, about 5-7 minutes. Flip tofu over and cook for another 5-7 minutes. Transfer cooked tofu to a serving plate.

2. Meanwhile, make the sauce by mixing together garlic, green onion, hot pepper flakes, sugar, soy sauce and sesame oil in a small bowl.

3. Spoon sauce evenly over tofu and sprinkle on sesame seeds, if desired. Serve warm.