Ingredients
Tofu
- 1 lb block tofu (firm, extra-firm, or medium-firm)
- 3/4 tsp salt
- 1.5 tbsp vegetable oil (or any neutral oil)
Sauce
- 3 garlic cloves (minced)
- 2 green onions (finely chopped)
- 1/4 cup regular soy sauce (or light soy sauce)
- 1 tbsp white granulated sugar (or cane sugar)
- 1 tbsp sesame oil
- 1 tbsp gochugaru (or Gochujang)
- 1/2 tbsp rice vinegar (apple cider vinegar, white vinegar, or mirin)
- 1/3 cup water (cold or room temperature)
- 1 tsp sesame seeds
Garnish
- 1 green onion (finely chopped, optional)
Instructions
- Prepare the Tofu: Drain the packaged liquid from your block of tofu. Slice the tofu into rectangles approximately 2.5 inches long and 1/3 inch thick for even cooking.
- Dry the Tofu: Lay the tofu slices flat in a single layer on a large baking sheet or plate lined with paper towels. Pat the tofu gently with additional paper towels to remove surface moisture.
- Salt the Tofu: Evenly sprinkle 3/4 tsp of salt over the tofu slices. Let them rest for 10 minutes to help draw out excess moisture, which will aid in achieving a crispier texture during frying.
- Mix the Sauce: In a small bowl, combine the minced garlic, finely chopped green onions, soy sauce, granulated sugar, sesame oil, gochugaru, rice vinegar, and water. Stir well to blend all the flavor components.
- Pan-Fry the Tofu: Heat 1.5 tablespoons of vegetable oil in a large pan over medium heat. Carefully place the tofu slices in the pan and fry until golden brown on one side, about 2-4 minutes. Flip and fry the other side until equally golden and crisp.
- Simmer with Sauce: Pour the prepared sauce mixture over the fried tofu in the pan. Cook for another 3-4 minutes, allowing the sauce to reduce and thicken, coating the tofu nicely with the flavorful glaze.
- Serve: Sprinkle sesame seeds and additional finely chopped green onions on top of the tofu for garnish. Serve hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Pressing tofu helps improve texture by removing extra water, but letting it sit with salt also draws out moisture.
- Gochugaru provides a mild heat and is traditional, but Gochujang can be used for a thicker, sweeter sauce.
- Adjust the spice level by modifying the amount of gochugaru or substituting with less spicy chili powder.
- The dish can be made vegan and vegetarian-friendly by confirming the use of vegan soy sauce and avoiding any non-vegan toppings.
- For crispier tofu, ensure oil is hot enough before adding tofu and avoid overcrowding the pan.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
