Elegant Pan-Fried Tofu with Wild Chives Soy Sauce Dressing
Pan-Fried Tofu with Wild Chives Soy Sauce Dressing
This recipe elevates simple pan-fried tofu into an exquisite dish with the addition of fresh wild chives. The crispy exterior and soft interior of the tofu, combined with the aromatic chives and a savory soy sauce dressing, create a delightful and sophisticated appetizer or side dish. Perfect for entertaining guests or a special meal.
Ingredients
- 1 block firm tofu (for pan-frying)
- 1/2 bunch fresh wild chives (buchu)
- 1 Tbsp glutinous rice flour
- 1 Tbsp potato starch (or cornstarch)
- Vegetable oil (like canola or grapeseed oil) for frying
Soy Sauce Dressing
- 2 Tbsp soy sauce
- 1 Tbsp anchovy-kelp broth (or water)
- 1 Tbsp rice wine (mirin)
- 1 tsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp anchovy-kelp broth (or water)
- 1 Tbsp rice wine (mirin)
- 1 tsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by preparing the firm tofu. Cut the block of tofu into 16 equal pieces by first cutting it into quarters lengthwise and then crosswise. Then, slice each of those pieces once more along their thickness to create a total of 32 smaller, bite-sized pieces. This method increases the surface area, resulting in a crispier texture when pan-fried.
Step 2
Lightly sprinkle salt over the cut tofu pieces and let them sit for about 10 minutes. This process helps to draw out excess moisture, making the tofu firmer and less likely to break apart during frying. After salting, thoroughly pat the tofu dry with paper towels. Ensuring the tofu is as dry as possible is crucial for achieving a crispy finish and preventing oil splatters.
Step 3
In a resealable plastic bag, combine 1 tablespoon of glutinous rice flour and 1 tablespoon of potato starch (or cornstarch) and mix them well. Add the dried tofu pieces to the bag and gently shake it to evenly coat the tofu with the flour mixture. Using a combination of glutinous rice flour and starch will yield an exceptionally crispy tofu. If glutinous rice flour is unavailable, potato starch alone will suffice. Be careful not to shake the bag too vigorously, as this can cause the tofu to crumble. Light frying will naturally crisp up any areas that weren’t perfectly coated.
Step 4
Heat a generous amount of vegetable oil in a non-stick pan over medium heat. Once the oil is shimmering, carefully place the coated tofu pieces in a single layer, ensuring they don’t overlap. Pan-fry the tofu for about 3-4 minutes per side, until golden brown and crispy on all sides. This should take approximately 12-15 minutes in total. Transfer the fried tofu to a plate lined with paper towels to absorb any excess oil.
Step 5
While the tofu is frying, prepare the wild chives. Clean and wash the wild chives thoroughly, then pat them dry and finely chop them. In a small bowl, whisk together the soy sauce, anchovy-kelp broth (or water), rice wine, gochugaru, and sesame oil to create the savory dressing. Gently stir in the chopped wild chives just before serving to maintain their fresh flavor and vibrant color.
Step 6
Arrange the crispy pan-fried tofu pieces attractively on a serving plate. Spoon the prepared wild chive soy sauce dressing generously over the top of the tofu. This elegant dish, ‘Pan-Fried Tofu with Wild Chives Soy Sauce Dressing,’ is now ready to be enjoyed. It’s best served warm to savor the contrast between the crispy exterior and the tender interior.
