Korean Fried Tofu in Soy-Garlic Sauce Recipe
This simple dish of tofu fried until golden and topped with an aromatic soy-garlic sauce is a classic Korean side for rice. It’s a bit like Polish pan-fried cutlets, just in a plant-based, breadcrumb-free version. In Korea it often appears as one of many small dishes on the table, but it can easily play the main role in a light vegetarian lunch.
This dish combines the simplicity of pan-fried tofu with the bold, aromatic flavors of Korean cuisine. The contrast between the crispy exterior and the savory, garlicky sauce makes it satisfying enough to serve as a main, yet it still works perfectly as a classic Korean-style side for rice.
Chef's tips
Make sure to dry the tofu very well before frying—this is key to getting a nicely browned, slightly crispy surface. Don’t rush the frying step: medium heat and a few extra minutes on each side will give you a much better texture than high heat that burns quickly. Taste the sauce and adjust the balance of saltiness, sweetness and acidity to your liking before pouring it over the tofu.
How to serve
Serve in a shallow dish so the tofu can sit in the sauce and absorb some of it. Pair with steamed rice, kimchi, quick-pickled cucumbers or a simple cabbage salad. For a fuller meal, add sautéed spinach, stir-fried vegetables or a miso soup on the side.
Ingredients
- tofu firm, in a block - 400 g
- oil for frying - 3 tablespoon
- soy sauce - 3 tablespoon
- water - 2 tablespoon
- rice vinegar - 1 tablespoon
- sugar - 1 teaspoon
- garlic finely chopped - 3 cloves
- chives chopped - 2 tablespoon
- sesame oil - 1 teaspoon
- toasted sesame seeds - 1 teaspoon
- black pepper to taste - 0.25 teaspoon
Preparation
- Remove the tofu from the package, drain the water and pat it very dry with a paper towel, gently pressing on all sides.
- Cut the tofu into slices about 1 cm thick, then, if you want smaller pieces, cut each slice in half.
- Heat the oil in a large frying pan over medium heat. Arrange the tofu slices in a single layer and fry for 4–5 minutes on one side, until the bottom is golden and slightly crispy.
- Carefully flip the tofu to the other side and fry for another 3–4 minutes, until the second side is also nicely browned. If your pan is small, fry the tofu in batches.
- Meanwhile, prepare the sauce: in a small bowl mix together the soy sauce, water, rice vinegar, sugar, chopped garlic, chives, sesame oil, sesame seeds and pepper.
- Transfer the fried tofu to a plate or shallow bowl. While it is still hot, pour the prepared sauce evenly over the tofu.
- Let the tofu sit for 5 minutes to absorb some of the sauce, then serve with rice and vegetables.
Storage
Tofu w sosie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie na patelni z odrobiną wody lub jedz na zimno jako dodatek do sałatek.
