Crispy & Tender Pan-Fried Tofu with Perilla Oil
Pan-fried Tofu, Tofu Soy Sauce Dip, Tofu Pancake, Baek Jong-won Sauce Recipe
Thick slices of firm tofu are pan-fried in generous amounts of savory perilla oil until golden brown. The result is a delightful contrast: a chewy, slightly crispy exterior giving way to a soft, melt-in-your-mouth interior. When you need a quick and satisfying side dish, pan-fried tofu is always a winner! Elevate its classic appeal with the nutty aroma of perilla oil. For the accompanying dipping sauce, we’re using a simplified version of Chef Baek Jong-won’s popular recipe, which is bursting with umami. You don’t need to make a separate sauce; this easy recipe will be your new go-to for delicious tofu.
Main Ingredients
- Firm Tofu, 1/2 block (250g)
- Perilla Oil, 2 Tbsp
- Cooking Oil, 1 Tbsp
Baek Jong-won Tofu Sauce
- Soy Sauce, 4 Tbsp
- Green Onion, 1/3 stalk (finely chopped)
- Green Chili Pepper, 2 pcs (seeds removed, finely chopped)
- Minced Garlic, 1/4 Tbsp
- Brown Sugar, 1/4 Tbsp
- Sesame Seeds, 1/2 Tbsp (crushed/ground)
- Coarse Gochugaru (Korean chili flakes), 1/4 Tbsp
- Sesame Oil, 2 Tbsp
- Soy Sauce, 4 Tbsp
- Green Onion, 1/3 stalk (finely chopped)
- Green Chili Pepper, 2 pcs (seeds removed, finely chopped)
- Minced Garlic, 1/4 Tbsp
- Brown Sugar, 1/4 Tbsp
- Sesame Seeds, 1/2 Tbsp (crushed/ground)
- Coarse Gochugaru (Korean chili flakes), 1/4 Tbsp
- Sesame Oil, 2 Tbsp
Cooking Instructions
Step 1
First, prepare half a block of firm tofu (about 250g). Tofu shrinks as it loses moisture during cooking, so it’s best to slice it into thick pieces, about 1.5 cm thick. This ensures a moist and delicious interior after frying.
Step 2
Gently pat the surface of the sliced tofu dry with a paper towel. This helps prevent oil splattering and contributes to a crispier finish.
Step 3
Lightly sprinkle a pinch of salt on each side of the tofu slices. Let them sit for about 5 minutes. The salt will draw out moisture through osmosis, making the tofu firmer and seasoning it subtly, which enhances the flavor when fried.
Step 4
After about 5 minutes, gently wipe away any moisture that has surfaced on the tofu with a paper towel. This step is crucial for achieving a beautifully golden-brown and non-stick sear.
Step 5
Now, preheat your pan. Once the pan is warm, add 2 tablespoons of perilla oil and 1 tablespoon of cooking oil. The nutty flavor of perilla oil combined with the higher smoke point of cooking oil creates a perfect frying medium.
Step 6
When the pan is sufficiently heated, reduce the heat to medium. Carefully place the prepared tofu slices into the pan. To prevent the tofu from breaking apart, avoid overcrowding the pan and resist the urge to flip them too often. Let one side achieve a nice golden-brown crust before flipping.
Step 7
Allow each side to cook for about 3-4 minutes, or until it’s beautifully golden brown and slightly crispy. Patience is key here to achieve that perfect texture. Flip gently and cook the other side until golden.
Step 8
Now, let’s make the delicious dipping sauce. Finely chop the green onion and green chili pepper. In a small bowl, combine 4 tablespoons of soy sauce, the chopped green onion, chopped green chili pepper, 1/4 tablespoon of minced garlic, 1/4 tablespoon of brown sugar, 1/2 tablespoon of crushed sesame seeds, 1/4 tablespoon of coarse gochugaru, and 2 tablespoons of sesame oil. Mix everything well until thoroughly combined. Feel free to adjust the soy sauce and sugar to your preference. This sauce, paired with the freshly fried tofu, is simply irresistible!
