Crispy Pan-Fried Tofu with Rice — Dubu Buchim Pan-Fried Tofu
Korean pan-fried firm tofu slabs with a soy-scallion-sesame dipping sauce, served over short-grain rice with a small kimchi side and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Pat tofu slabs dry with paper towel, season both sides with salt and pepper. Finely grate garlic, thinly slice spring onions, cut seaweed into strips. Whisk soy sauce, rice vinegar, gochugaru, brown sugar, sesame oil, garlic, and half the spring onion into a smooth dipping sauce.
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high heat, cover and cook on lowest heat 12 minutes until water absorbs. Rest covered off heat 5 minutes.
Sear
Heat neutral oil in a wide skillet over medium-high until shimmering. Lay tofu slabs in a single layer (work in batches if needed to avoid crowding), pan-fry 4 minutes per side until deep golden and crisp at the edges.
Rest and plate
Transfer tofu to a board, rest 60 seconds to maintain crispness. Mound rice in two wide bowls, arrange tofu slabs alongside, scatter remaining spring onion, sesame seeds, and seaweed strips over tofu. Set dipping sauce in a small bowl and kimchi as the banchan side.
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