Pan Fried Tofu

(두부부침, Dubu buchim)

makes 2-4 servings

1 package (18 oz, 510g) firm tofu, drained and rinsed

couple pinch salt

2 Tbsp grape seed oil or canola oil

3 Tbsp low sodium soy sauce

1 tsp Korean chili flakes

1 green onion finely chopped

1 garlic finely minced

1/2 tsp shrimp powder, optional

1 tsp sesame oil

1 tsp roasted sesame seeds

Place tofu on top of two layers of paper towels over the cutting board. Cut the tofu in half and slice each half into 8 equal slices. This will make total 16 slices, about 3/8" thick each.

Spread each slices on the paper towel and sprinkle with a little bit of salt. Let it sit for 5 minutes.

Heat your non-stick surface pan over medium heat, add 1 Tbsp of oil first.

Press each tofu slices with dry paper towel to remove some moisture and add to the hot pan. Let them sear for 5 minutes until the bottom of the tofu creates golden crust. Flip to the other side, add 1 more Tbsp oil if your pan seems dry. Continue to sear the tofu for another 5 minutes or so until they are done to your liking.

 You can adjust the time for your preference. 5 minutes on each side will create chewy texture. If you prefer softer texture 2-3 minutes should be enough.

To make the sauce, mix soy sauce, chili flakes, green onion, garlic, shrimp powder (optional), sesame oil and sesame seeds in a small mixing bowl. Place tofu slices on the serving platter and drizzle the sauce over. Serve warm with some rice.