Golden Pan-Fried Tofu
3 Beloved National Side Dishes: Tofu Steak, Potato Stir-fry, and Bean Sprouts
Introducing three comforting and delicious staple side dishes that frequently grace our tables: pan-fried tofu, shredded potato stir-fry, and seasoned bean sprouts. These universally loved home-style recipes are sure to please everyone.
Pan-Fried Tofu
- 1/2 block firm tofu (approx. 150-200g)
- 1 egg
- Pinch of salt
- Generous amount of cooking oil
Shredded Potato Stir-fry
- 2 medium potatoes
- 1/4 carrot
- 2 Korean chili peppers (optional, for spice)
- Pinch of salt (to taste)
- 2-3 Tbsp cooking oil
Seasoned Bean Sprouts
- 1 bag bean sprouts (approx. 200g)
- 2 Tbsp fish sauce or Korean soup soy sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 medium potatoes
- 1/4 carrot
- 2 Korean chili peppers (optional, for spice)
- Pinch of salt (to taste)
- 2-3 Tbsp cooking oil
Seasoned Bean Sprouts
- 1 bag bean sprouts (approx. 200g)
- 2 Tbsp fish sauce or Korean soup soy sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
[Pan-Fried Tofu] First, press the tofu block gently between paper towels or a clean kitchen cloth to remove as much moisture as possible. This step is crucial for preventing oil splatter and achieving a beautiful shape when frying. Lightly sprinkle salt over the tofu surface for seasoning. 
Step 2
In a wide bowl, whisk the egg thoroughly. Dip each piece of the seasoned tofu into the egg mixture, ensuring it’s evenly coated on both sides. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the egg-coated tofu in the hot pan and fry until golden brown and crispy on both sides. This results in a delightfully crispy exterior and a tender interior.
Step 3
[Shredded Potato Stir-fry] Peel the potatoes and cut them into thin julienne strips. Rinse the julienned potatoes under cold running water 2-3 times to remove excess starch; this prevents them from sticking together when stir-fried and helps maintain a crisp texture. After draining them completely, julienne the carrot and slice the Korean chili peppers (if using). Adjust the chili pepper quantity based on your preference for spiciness, especially if serving to children. 
Step 4
Heat 2-3 tablespoons of cooking oil in a pan over medium heat. Add the julienned potatoes first and stir-fry them. Cook until the potatoes begin to turn translucent and are partially tender.
Step 5
When the potatoes are almost cooked, add the prepared julienned carrots and sliced chili peppers to the pan. Continue to stir-fry everything together. Season with salt to your taste, and cook for another 1-2 minutes until all ingredients are well combined. Your delicious shredded potato stir-fry is ready.
Step 6
[Seasoned Bean Sprouts] Rinse the bean sprouts thoroughly under running water and drain them well. Bring a pot of water to a boil. Add the bean sprouts and cover the pot. Blanch for about 1 minute and 30 seconds to 2 minutes. Avoid overcooking, as they should remain crisp. Immediately rinse the blanched bean sprouts under cold water and squeeze out any excess moisture. 
Step 7
In a bowl, combine the squeezed bean sprouts with 2 tablespoons of fish sauce (or soup soy sauce), 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Gently mix and toss everything together with your hands or a spoon until well combined. For an extra layer of flavor, you can add about 1/2 teaspoon of minced garlic. Your flavorful seasoned bean sprouts are now complete.
