Crispy Korean Pan-Fried Tofu (Dubu Buchim)
This Korean pan-fried tofu recipe is a great way to enjoy a plant-based protein in a healthy and inexpensive way. No pressing is required to get the crispy texture. This is one of the best low-effort, pan-seared tofu dishes you can easily make at home.
Here I present one of my favorite Korean side dish recipes. This pan-fried tofu (dubu buchim, 두부부침) has just the right texture: crispy tofu texture outside and chewy inside.
A slightly spicy Korean soy chili sauce drizzle gives a flavor boost to the bland tofu. This fast tofu recipe is great with rice or noodles. It is also great with kimchi stir-fry.
With a tasty and satisfying tofu like this, who needs meat? No wonder some people call tofu “vegetable beef.” To use a Korean expression, I can literally empty out a bowl of rice with this tofu alone (meaning this plus some rice makes a great meal).
You can serve this pan-seared tofu as a side dish (banchan, 반찬) to any Korean meal, or as a main dish. With the crispy chewy texture, even a tofu-hater might like this plant based protein dish.
What type of tofu to use
In order to get crispy crust, you must use firm tofu (preferably Korean) for this recipe. Soft tofu won’t create the crispiness you are looking for since it contains too much moisture. I also found that extra firm tofu is not ideal either—it tastes like a cardboard to me.
No need to press tofu
Unlike some other tofu recipes, for this one you don’t need to wrap the tofu with towel and put a heavy object like a tofu press on top to drain the moisture for a period of time. Give me a break! We, Koreans, don’t like to spend extra time just for a simple side dish.
Just pat dry the surface of your tofu slices with paper towel to remove the excess water, then go straight to the skillet for pan-frying. That’s all! It’s easy and you will get a crispy, chewy tofu just the way you like it.
Vegan & Vegetarian tofu recipe
Korean pan fried tofu is totally vegan—a worthy addition to your meat-free repertoire. And it’s even a gluten-free dish if you use a gluten-free soy sauce.
Although I often add shrimp powder (a natural Korean flavor enhancer) to the soy chili sauce to up notch the flavor, it is totally optional and you can leave it out if you want to enjoy it as a vegan or vegetarian dish.
Ingredients you’ll need for pan-fried tofu
Korean pan-fried tofu must go with soy chili sauce topping. If you have a block of firm tofu, the ingredients for the sauce are from Korean pantry basic staples.
- tofu — use firm tofu
- oil — any type of cooking oil (but not olive oil)
- soy sauce — to season and flavor
- Korean chili flakes (gochugaru) — adds a hint of spicy heat. Adjust the amount according to your preference
- sugar — a tiny bit
- green onion & garlic — savory addition
- sesame oil & sesame seeds — to add aroma and taste
- fresh red chili — to garnish, optional
- shrimp powder — adds a subtle umami, optional (omit it for vegan & vegetarian adaptation)
How to make Korean Pan Fried Tofu
Step 1: Take the tofu out of its package and rinse. Cut tofu into 1/2-inch thick slices.
Step 2: Gently press each tofu slice with a paper towel to remove excess water from the surface, then place them in the skillet.
Step 3: Heat oil in a large skillet over medium-high heat. Sear the tofu until a nice golden brown crust forms on the surface, about 5 minutes.
Step 4: Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onion, shrimp powder (if using), sesame oil, and toasted sesame seeds in a small bowl.
Step 5: Flip the tofu slices to the other side and continue to sear another 5 minutes. Arrange the tofu slices in a serving platter and drizzle the soy chili sauce on top. Garnish with fresh red chili (if using) and serve with rice.
What to serve with pan-fried tofu
- Dubu buchim is one of the common Korean side dishes and mostly served with rice.
- Try with stir-fried kimchi and pork as a dubu kimchi.
- You can enjoy this nutrition packed tofu as a main dish in a rice bowl with a side of veggies.
- Substitute as a plant-based protein to your favorite noodles.
- Chop pan-fried tofu into cubes and throw them into any Asian-style salads.
Leftover storage
If you have a leftover pan-fried tofu, put them in an airtight container and keep it in the refrigerator for up to a week. You can enjoy the cold tofu as is or reheat in the microwave for a few seconds.
Other delicious tofu recipes
If you are looking for more tofu recipes, below are some of my favorites that I recommend.
- Quick Braised Tofu
- Tofu Kimchi
- Steamed Soft Tofu with Soy Chili Sauce
- Soondubu Jjgae (Korean Soft Tofu Soup)
- Tofu with Egg and Tomato
- Mapo Tofu
This recipe was originally posted in November 2010. I’ve updated the recipe with minor changes, new photos, and more information.
Crispy Korean Pan-Fried Tofu (Dubu Buchim)
Ingredients
- 1 package (1 lb) firm tofu, drained
- 2 tbsp oil
For soy chili sauce
- 3 tbsp soy sauce
- 2-3 tsp Korean chili flakes (gochugaru)
- 1/4 tsp sugar
- 1 green onion , finely chopped
- 2 pinch shrimp powder , optional, see note below
- 1 garlic, finely minced
- 1 tbsp sesame oil
- 2 tsp toasted sesame seeds
- 1 fresh red chili for garnish, optional
Instructions
- Take the tofu out of its package and rinse. Cut tofu into 1/2-inch thick slices.
- Heat oil in a large skillet over medium-high heat. Gently press each tofu slice with a paper towel to remove excess water from the surface, then place them in the skillet.
- Sear the tofu until a nice golden crust forms on the surface, about 5 minutes. Flip the tofu slices to the other side and continue to sear another 5 minutes.
- Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onion, shrimp powder (if using), sesame oil, and toasted sesame seeds in a small bowl.
- Arrange the tofu slices in a serving platter and drizzle the soy chili sauce on top. Garnish with fresh red chili (if using) and serve with rice.
Love this tofu, love all your tofu. The sauce was perfect and the tofu was cooked just right. Super delicious.
I don’t have any shrimp powder on hand but I do have fish sauce. Would that give a similar taste?
You can omit the shrimp powder and it will still be delicious. Fish sauce will make the dipping sauce way too salty.
I tried your recipe and I love it lots! Thanks for sharing
Tastes like home! Beautiful and simple dish, thank you!
Hello
Love love love your food inspirations….being an anglo aussie and always eating lots of Japanese food I am now discovering wonderful Korean food restaurants that are now abundant in Sydney ….Kids love this tofu dish and many others I have made from your ideas…. Thank you so much ! Love your quirky writing style too..very cute!
Michel
Loving your website! It’s going to be mh go-to site for Korean food now. Thank you!
Thanks Sue. I hope my recipes will help you create wonderful Korean dishes for you and your family.
Hi! THIS IS DEFNITELY MAANGCHI’S RECIPE
Hi Yoon
I don’t understand how you think this is Maanchi’s recipe. Because we use the same ingredients in the same dish? Then millions of Koreans must be using her recipe and she must have originated the dish which, I believe, is NOT.
This tofu dish is one of the most common tofu dish in Korea and everyone uses pretty much the same ingredients. I want to point out, though, that I add shrimp powder in the sauce which she doesn’t, the amount of each ingredients I use in the sauce is different than hers. And the cooking technique is slightly different, too.
Please, read the recipe first and compare (or even research) before you comment.
As a tofu hater from way back this recipe has opened a whole new world. I loved it! The sauce is so good. I would put it on veggies too. Thanks for sharing.
Hi Kathleen
Wow! Your Korean is excellent. Yes, cook lots of Korean food. Let me know if I can assist you with any recipe.
Holly, 고맙습니다! 저는 2년동안 울산에서 살면서 한국 음식을 잘 먹었는데 미국에 돌아옸 때부터 지금까지 자주 안 막어요. 이제 한국 음식을 요리 할 거예요! 감사해요!
Delicious!!! This is the 2nd time I made this and it was a hit w/ me and hubby! I used to teach in Korea and this was one of my favourite dishes served at the school's cafeteria…I usually serve it as a main, with some steamed veggies, rice, and kimchi, fantastic!!! thanks for all of the images, humour and step by step instructions!!
Yes, I like Chijimi, too. Chijimi more of Korean slang words for Boochim or Jeon. I have posted one a while ago. It is called seafood pancakes. I am thinking of posting more of Korean pancakes in near future since it is good snack to eat winter time.
Thanks for visiting mu blog and hope to hear from you again.
Hello! I`m drooling over your tofu, they`ll make a great snack for this chilly evenings!
One of my labmates is a Korean and he introduced "Chijimi" to me. I`m a big fan of chijimi since then 😀
Seriously, who needs meat with a vegetable-beef (tofu) dish like that? 🙂
@Rasa Malaysia
Bee, do you watch Korean dramas?
I wish I watch them to talk about. I heard that there are couple of recent dramas about restaurant chef and a baker. I hope to watch them someday. Just out of curiosity..
I think I have seen this dish on one of the Korean soap drama, when the mother was cooking it for the lazy girlfriend of the son. LOL. Love it.
@Jen (Tastes of Home)
Thanks, Jen
Yes, Shrimp powder do bring wonderful flavor to the dish without noticing its existence.I often use in Asian side dishes.
I love pan-fried tofu! This reminds me of a Chinese way of cooking tofu I just did hehe but I've never used shrimp powder, a good thing to keep in mind 🙂 Lovely dish!