Crispy Pan Fried Tofu (Quick Korean Style)

Make crispy pan fried tofu in just 10 minutes! This Korean-style tofu (Dubu Buchim) has a crispy golden crust and is served with a sauce full of flavor. No long time pressing or cornstarch needed. An easy recipe using simple ingredients.

As someone with Korean heritage, I’ve come to deeply appreciate tofu. This essential ingredient in Korean cuisine shines in a variety of dishes.

Some shy away from tofu because of its mushy texture and bland taste. However, cooking it to achieve a crispy texture and pairing it with a flavorful sauce can completely transform it.

This is where my Korean style pan fried tofu recipe, also known as dubu buchim (두부부침), comes in. It’s incredibly easy and quick to make, using just a few basic pantry ingredients.

Unlike many other crispy tofu recipes that require coating the tofu in cornstarch, this method skips that step entirely. Simple, straightforward, and delicious, this pan-fried tofu is bound to become a regular in your meal rotation once you’ve tried it.

If you’re a fan of pan-fried tofu, I highly recommend trying my quick braised tofu recipe. It adds an extra layer of savory sauce on top of the fried tofu, making it even more delicious!

Ingredients you’ll need

• Tofu — use firm tofu
• Oil — any type of neutral cooking oil (but not olive oil)

For Dipping sauce

Basic Korean staples are all you need.

• Soy sauce — to season and flavor
• Korean chili flakes (gochugaru) — adds a hint of spicy heat. Adjust the amount according to your preference
• Green onion & garlic — savory addition
• Sesame oil & sesame seeds — to add aroma and taste
• Fresh red chili — optional

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 tofu slice with paper towels to remove excess water from the surface.

Step 3: Heat oil in a large skillet over medium-high heat. Sear the tofu until a golden brown crust forms on the surface, about 5 minutes. Avoid moving them around; just let them sear undisturbed.

Step 4: Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onions, sesame oil, and toasted sesame seeds in a small bowl.

Step 5: Flip the tofu slices to the other side and continue to sear for another 5 minutes. Adjust the heat as needed to prevent the surface from burning. Place the tofu slices on a serving platter with the soy chili sauce on the side. To enjoy, drizzle the sauce over the top and dig in!

Best oil to pan-fry tofu

For the best results when pan-frying tofu, choose an oil that combines a relatively high smoke point with a neutral flavor. This ensures your tofu becomes crispy without the oil smoking or imparting any overpowering flavors. The top choices for this purpose include grapeseed oil, sunflower oil, and avocado oil.

How to Achieve the Best Result

Frying tofu in a pan can create the crispy texture many crave. The secret to achieving crispiness is to eliminate as much moisture from the tofu as possible.

While some methods involve pressing the tofu with a heavy object to squeeze out water or coating it with cornstarch, you can skip these steps. Simply pan-frying tofu in oil, allowing it to cook sufficiently, will evaporate the moisture, leaving a golden, crispy crust.

However, if your tofu isn’t crisping up during pan-frying and still soggy, here are a few reasons why:

1. Choosing the Wrong Type of Tofu: For a crispy exterior with a tender interior, firm tofu is the best choice. Soft or silken tofu won’t achieve a crispy crust when pan-fried. While extra firm tofu can be used, it may not provide the same tenderness inside.
2. Not Cooking Long Enough: Developing a crispy crust on tofu requires patience. Avoid flipping it too early; let each side cook until golden and crispy. The longer it cooks, the crispier it gets.
3. Insufficient Oil: While you don’t need a lot of oil, you should have enough to lightly cover the bottom of the pan. This helps sear the tofu properly.
4. Temperature Control: If the pan is too cool, the tofu will absorb oil and become soggy. If it’s too hot, the outside may burn before the inside cooks. Medium to medium-high heat is usually just right for crispy tofu.
5. Type of Pan: Non-stick pans can prevent tofu from sticking but might not always get hot enough for a good sear. A cast-iron or stainless steel pan can provide better heat for crisping.

Ways to enjoy pan-fried tofu

Enjoy crispy pan-fried tofu in many tasty ways. It’s a great addition to lots of dishes. Here’s how you can use it:

• As a Side Dish: Cut the tofu into slices and dip them in a mix of soy sauce, sesame oil, and a bit of Korean chili flakes just like in this recipe post (my personal favorite method). It’s an easy yet delicious Korean side dish (banchan) for any meal.
• In Stir-Fries: Chop the tofu into cubes or strips and mix it into your favorite veggie stir-fry. It adds a nice crunch and boosts the protein. You can try it with noodles, beef, chicken, or spicy pork.
• With Rice or Noodles: Put crispy tofu on top of rice or noodles, add some veggies and a fried egg, and you’ve got a quick, filling meal. Try cold noodles with a dash of spicy sauce as you see in my bibim guksu recipe.
• In Salads: Toss crispy tofu into salads for an extra bit of protein and crunch. It goes well with greens and a sesame dressing.
• In Tacos: Fill tacos with crispy tofu, kimchi, lettuce, and spicy mayo for a fun twist. Replace pork with tofu in tacos for a new flavor. Check out my Korean pork taco recipe.

Note: This recipe was first posted in November 2010. It has been updated with minor adjustments, new photos, and additional information. The original recipe included shrimp powder as an optional ingredient, which I have omitted in the update because it’s not essential. If you prefer, you can add a pinch of it to the sauce.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!