Crispy & Tender Pan-Fried Tofu with Dalae Sauce
Crispy on the Outside, Tender on the Inside! Pan-Fried Tofu Topped with Refreshing Dalae Sauce
Today, I’m sharing a simple yet incredibly flavorful pan-fried tofu dish, using the fragrant Dalae (Korean wild chive) sauce I made the other day. This combination of pan-fried tofu with Dalae sauce is a treat, especially for tofu lovers like me! The tofu, coated in starch and pan-fried to a beautiful golden brown, is delicious on its own. However, adding a dollop of the zesty and refreshing Dalae sauce elevates it to another level, creating a delightful tofu recipe. We’re making the outside wonderfully crispy and the inside delightfully soft, and adding a touch of seaweed ‘belt’ for an extra decorative flair.
Main Ingredients- 2 blocks Firm Tofu
- 1 sheet Dried Seaweed (Gim/Nori)
- 1.5 Tbsp Starch Powder (or a mix with pancake mix)
- Salt to taste
- Black Pepper to taste
Cooking Instructions
Step 1
First, prepare 2 blocks of firm tofu and 1 sheet of dried seaweed. Also, have your starch powder or pancake mix ready to achieve a crispy texture for the pan-fried tofu. While starch powder alone works well, mixing it with pancake mix adds extra flavor.
Step 2
Cut the dried seaweed sheet into strips approximately 1cm wide. These seaweed strips will be used to adorn the tofu later for a beautiful presentation.
Step 3
Slice the tofu into pieces about 1cm thick. Gently press the sliced tofu with paper towels to thoroughly remove excess moisture from both sides. Removing moisture is crucial for achieving a crispy finish.
Step 4
Place the sliced tofu back on paper towels to absorb any remaining moisture. Then, sprinkle a pinch of salt and pepper on both sides of the tofu for seasoning.
Step 5
Coat the seasoned tofu evenly on all sides with the starch powder (or your pancake mix blend). Aim for a thin, even coating of the powder.
Step 6
Before placing the starch-coated tofu in the pan, wrap the prepared seaweed strips around the sides of each tofu piece, like a decorative belt. This adds an elegant touch to the finished dish.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Once the oil is shimmering, carefully place the tofu with the seaweed ‘belts’ into the pan. Pan-fry until golden brown on both sides. Be mindful of the heat; too high a temperature can cause the starch coating to burn quickly. Maintaining medium-low heat ensures even cooking.
Step 8
Once perfectly pan-fried, arrange the tofu on a serving plate. Serve half of the tofu plain and generously top the other half with the Dalae sauce.
Step 9
The zesty and fresh flavors of the Dalae sauce harmonize wonderfully with the soft texture of the tofu, creating an exquisite taste experience.
Step 10
Each bite, combining the crisp tofu with the Dalae sauce’s refreshing crunch, evokes the gentle essence of spring.
Step 11
As someone who absolutely adores tofu, I find joy in any tofu dish. This pan-fried tofu, however, stands out for its simple preparation and uniquely delightful flavor, making it a truly satisfying meal. I highly recommend you try making it!
