Dubu Buchim- 두부 부침 (Pan Fried Tofu)
Dubu buchim, Korean pan-fried tofu, is crispy on the outside and soft inside, served with a savory soy-based dipping sauce.
Servings: 2 people
Ingredients
- 1/2 package firm tofu
- 2 T oil
Sauce
- 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
Instructions
- 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
Notes
- 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.
