Crispy and Savory Pan-Fried Tofu (Dubu Jeon)
How to Make Deliciously Crispy Tofu Pancakes
Enjoy this high-protein, healthy recipe for gochujang-flavored pan-fried tofu (Dubu Jeon) that’s delightfully crispy on the outside and savory on the inside.
Main Ingredients
- 1 block (about 300g) firm tofu
- 1 handful (about 50g) oyster mushrooms
- 1/2 medium onion (about 100g)
- 1/2 medium tomato (about 50g)
- 1 green chili pepper (optional, for a hint of spice)
- 1/4 white part of a large scallion (about 30g)
- 5 Tbsp pancake mix (buchim garu)
- 5 Tbsp soybean powder (for added nuttiness)
- Panko breadcrumbs, for coating
Seasoning & Sauce
- Salt, to taste
- Black pepper, to taste
- Ketchup, generously
- Soy sauce-based dipping sauce (Recipe for Onion Soy Sauce available at: @6957789)
- Salt, to taste
- Black pepper, to taste
- Ketchup, generously
- Soy sauce-based dipping sauce (Recipe for Onion Soy Sauce available at: @6957789)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious tofu jeon. Drain the block of tofu on a sieve to remove excess water. Trim the tough ends of the oyster mushrooms and tear them into bite-sized pieces.
Step 2
Finely dice the onion, tomato, green chili pepper (if using), and the white part of the scallion. Mincing the vegetables finely will ensure they incorporate well into the tofu mixture and provide a pleasant texture when cooked.
Step 3
Cut the drained tofu into 8 equal pieces. Using a clean kitchen towel or cheesecloth, firmly press out as much water as possible from the tofu. Excess moisture can make the batter too wet and the finished pancakes soggy. For best results, squeeze the tofu by hand after cutting it.
Step 4
Place the squeezed tofu in a bowl and mash it thoroughly. Add 5 tablespoons of pancake mix and 5 tablespoons of soybean powder to enhance the nutty flavor. Mix everything together until a cohesive batter forms. If soybean powder is unavailable, you can substitute it with more pancake mix or all-purpose flour.
Step 5
Add the finely chopped scallions to the tofu batter and mix gently. The aromatic scallions will add another layer of flavor to your tofu jeon.
Step 6
Season the batter with a pinch of salt and black pepper to taste. Be careful not to over-salt, as the goal is to complement the natural flavors of the ingredients.
Step 7
Scoop out portions of the batter and shape them into small, flattened patties. Aim for a thickness that ensures they cook through evenly. Making them bite-sized makes them perfect for snacking.
Step 8
Pour panko breadcrumbs into a shallow dish or plate. This will create a wonderfully crispy coating for your tofu jeon.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, place the shaped tofu patties onto the pan. Sprinkle panko breadcrumbs evenly over the top surface of each patty. Then, carefully dip the bottom of each patty into the panko dish to coat it fully. Gently place the coated patties into the preheated pan.
Step 10
Once all the tofu jeon are in the pan, reduce the heat to low. Cooking on low heat allows the inside to cook through thoroughly without burning the exterior. Let the bottom side cook until golden brown and crispy.
Step 11
When the bottom is golden brown, carefully flip each tofu jeon. Since the tofu mixture is soft, handle them gently with a spatula or tongs to prevent the breadcrumbs from falling off.
Step 12
Your tofu jeon are ready when both sides are beautifully golden brown and crisp! The breadcrumb coating creates a delightful fried texture. If there are any leftover breadcrumbs in the pan, wipe them out with a paper towel. You can add a little more oil and briefly fry the jeon again for an extra crispy finish.
Step 13
Serve the warm, freshly fried tofu jeon with your favorite dipping sauce. Ketchup is a classic choice, especially for kids, or try the specially prepared onion soy sauce (recipe available at: @6957789) for a fantastic flavor combination!
