This dish is one of my favorite ways to prepare tofu. I am not going to lie to you- I do not like tofu that much. I don’t dislike it, but it is not something I would choose to eat. My husband, on the other hand, loves it!
Dubu buchim is a very common side dish in Korean homes and can be made many different ways. I’ve kept my recipe pretty traditional, except that I add A LOT of sauce ingredients. This is just a preference thing- as I said earlier, I don’t care much for tofu. I drown my dubu buchim in sauce because it tastes better in my opinion. I also like to mix it in with my rice and eat it all together.
I usually only use half of a package of tofu for this and I use the other half for something else like chigae (soup) or stir fry. Make sure you remove as much moisture as you can from the tofu before you start pan frying them, or they won’t get that crispy on the outside.
Dubu Buchim- 두부 부침 (Pan Fried Tofu)
- 1/2 package firm tofu
- 2 T oil
- 1 garlic clove minced
- 1 red jalapeno optional
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp gochugaru (Korean red pepper flakes)
- 1/2 tsp sesame seeds
- 1 green onion chopped
- First combine all the sauce ingredients together and set aside
- Cut the tofu into 8 squares and pat dry with a paper towel
- Add the oil to a pan on medium heat. Add the tofu and immediately reduce the heat to low. Fry until golden brown on both sides
- Remove from heat and drain excess oil on a paper towel
- Spoon the sauce over the tofu and serve
- My recipe calls for A LOT of sauce ingredients. You can cut this in half if its too much for you. I drown my tofu in sauce/green onions/peppers because I think it tastes way better.
- You can keep this in the fridge for up to 4 days
- I save the other half of the tofu package to make something else, usually kimchi jjigae.