Dubu Buchim- 두부 부침 (Pan Fried Tofu)
gochugaru (Korean red pepper flakes)
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.