Crispy Pan Fried Tofu (Quick Korean Style)
Make crispy pan-fried tofu in 10 minutes! Enjoy Korean-style tofu (dubu buchim) with a golden crust and flavorful sauce, no long time pressing or cornstarch needed.
Ingredients
- 1 package (1 lb) firm tofu drained
- 2 tbsp cooking oil
For soy chili sauce
- 3 tbsp soy sauce
- 2-3 tsp Korean chili flakes (gochugaru)
- 1 garlic finely minced
- 1 tbsp sesame oil
- 1 green onion finely chopped
- 2 tsp toasted sesame seeds
- 1 fresh red chili finely chopped, 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. The longer it cooks, the crispier it gets. Adjust the heat as needed to prevent the surface from burning.
- Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onion, 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.
Notes
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.
Nutrition
Calories: 117kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 772mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg