Korean · Dinner
Crispy Fried Tofu Plate
Cubes of firm tofu are dusted with cornstarch and shallow-fried until golden and crackling outside, with a custardy interior. Served over white rice with a gochugaru-scallion dressing, sesame seeds and a soy-vinegar sauce, delivering crunch, umami and mild heat.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
418Calories
18.2gProtein
21.4gFat
42.6gCarbs
2.1gSugar
2.8gFiber
720mgSodium
0mgChol
2.9gSat Fat
380mgPotassium
190mgCalcium
3.1mgIron
0mcgVitamin B12
4.5mgVitamin C
vegetarian
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove excess water, then pat dry.
2
Dredge
Toss the tofu in cornstarch until evenly coated on all sides, shaking off any excess.
3
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering, then fry tofu 3–4 minutes per side until golden and crisp.
4
Whisk
Combine soy sauce, rice vinegar, minced garlic, thinly sliced scallion and gochugaru in a small bowl, then stir in sesame oil until gochugaru suspends evenly.
5
Build
Spoon cooked rice onto a plate, arrange fried tofu alongside, then drizzle the gochugaru dressing over the tofu.
6
Plate
Scatter remaining scallion and sesame seeds over the tofu and serve immediately while the crust is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 6 tbsp6 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil
- 22 scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sesame seeds
- 1 cup150g cooked white rice
