Pan-fried tofu (Dubu buchim)
Sear slices of firm tofu until golden on both sides and serve them with a scallion and garlic soy sauce.
- Prep
- 10 min
- Cook
- 8 min
Scale the recipe
Ingredients
- Firm tofu Firm tofu weighed after pouring off the packing liquid and blotting the surface dry
- 300 g
Seasonings
- Cooking oil
- 1 T
- Reduced-sodium brewed soy sauce
- 1 T
- Scallions
- 10 g
- Minced garlic
- 1/6 T
- Sugar
- 1/3 T
- Toasted sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the tofu
Pour off the packing liquid, blot the block dry and weigh out 300 g. Cut it into even rectangles about 8 mm thick.
-
Dry the cut faces
Lay the tofu slices in a single layer between clean paper towels. Press lightly with your palms to absorb water from both cut faces.
-
Mix the scallion soy sauce
Finely chop the scallions 10 g. Stir the reduced-sodium soy sauce 1 T, minced garlic 1/6 T and sugar 1/3 T until the sugar dissolves. Add the scallions, sesame oil 1/3 T and toasted sesame seeds 1/3 T.
-
Coat the pan with oil
Spread the cooking oil 1 T in a wide skillet and heat over medium-high. The tofu can go in when the oil flows freely across the whole bottom as you tilt the pan.
-
Sear the first side
Place the tofu in a single layer and turn the heat to medium. Cook undisturbed for about 4 minutes. Flip the slices when the bottom is golden and a spatula slides under them easily.
-
Sear the second side
Cook the second side for about 4 minutes. Transfer to a plate when the slices are light golden on both sides and firm at the edges.
-
Serve with the sauce
Spoon the sauce over the tofu just before serving. Refrigerate leftovers promptly in a shallow container.
