← Nouns Cooking · Korean

Ingredients

• 450 g firm tofu
• 2 tbsp Vegetable oil
• pinch of salt
• 3 tbsp Soy sauce
• 120 ml Water
• 1 tsp Sugar
• 2 tsp Gochugaru (Korean chilli flakes)
• 2 cloves Garlic, minced
• 1 tbsp Toasted sesame oil
• 2 Spring onion, finely chopped
• 1 tsp Sesame seeds

Method

1. Cut the tofu into slices about 1 cm thick, lay them on kitchen paper and pat very dry. Sprinkle lightly with salt.
2. Heat the oil in a large frying pan over medium-high heat. Fry the tofu for 3–4 min on each side, until golden.
3. Stir the sauce ingredients together while the tofu fries.
4. Pour the sauce evenly over the tofu in the pan. Turn the heat to medium-low and simmer for 5–7 min, spooning the sauce over the slices, until most of it has been absorbed.
5. Serve warm or at room temperature with rice.

Tips

• It keeps for 3 days in the fridge, making it a great lunchbox banchan.
• Use tamari for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish Beyond Kimchee