Serve immediately with rice and remaining sauce on the side. Transfer the pan-fried tofu to a large plate or serving platter, slightly overlap the slices in two rows, and spoon the sauce on top (start with a few spoonfuls and add more to taste).Transfer the fried tofu to a wire rack set over a baking sheet and repeat the dusting and cooking process with the remaining tofu slices, making sure to add enough oil to coat the bottom of the pan.Then its stir-fried with the famous salt and pepper. Cook, flipping once, for 3 to 4 minutes on each side until crisp and golden. The tofu is deep fried to perfection, so you get a crispy, fragrant crust and a pillowy soft center. ![]() Working quickly with one slice at a time, lightly coat half the slabs of tofu with cornstarch (gently tap to remove excess cornstarch) and carefully place them in the hot pan. Pour enough oil into a large 12-inch nonstick skillet to fully coat the bottom of the pan (about 1/3 cup) and heat the oil over medium-high heat.In a medium bowl, mix together all the sauce ingredients until combined (the scallions will wilt as they sit). Let the tofu rest while you prepare the sauce.Place the cornstarch in a shallow dish set aside. Lay the slices on a large paper towel-lined plate and thoroughly pat dry with paper towels, pressing to remove as much moisture as possible. Remove tofu from packaging, drain the liquid, and cut the block crosswise into 8 even slices, a little less than ½-inch thick.To serve, slightly overlap the golden tofu slices like leaning dominos on a plate, generously spoon the gochugaru-spiked, sesame seed-flecked sauce on top, and dig in while they’re still fresh, with a bowl of rice on the side. Though it might initially seem like a lot of scallions, they quickly wilt when mixed into the sauce and become delicious vehicles of concentrated flavor (there’s something I love about the contrast of lightly crisp tofu and sauce-soaked scallions in each bite). ![]() The cornstarch coating will be crispy and light. Made from a handful of pantry ingredients, the salty, subtly spicy-and-sweet sauce is the star here, with every spoonful delivering just the “oomph” of flavor the blank canvas of tofu needs. Carefully add tofu to the oil and fry 3-5 minutes before flipping and frying for an additional 3-5 minutes. Inspired as much by Japanese agedashi tofu as the homey Korean pan-fried version, I chose to dust the tofu slices in cornstarch before frying them on the pan for a bit more crisp and contrast (land the fried tofu on a wire rack to retain their texture before serving, and hold off on coating the second batch of tofu until right before you cook them). It wasn’t anything fancy or complicated, but when paired with freshly steamed rice, the savory, sauce-laden tofu made for a dependable, satisfying, and economical meal. ![]() The common Korean dish-slabs of firm seasoned tofu cooked in an oiled pan until golden, then topped with a chunky, scallion-heavy soy sauce-was one she could whip up in a matter of minutes. On busy weeknights growing up, pan-fried tofu was high on the list of easy throw-together dinners in my mom’s repertoire.
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