This month Food of the World is in Korea. Korean cuisine is one of our favorites and we always ended up eating Korean food whenever we eat out. Today I made a simple and easy pan fried tofu with spicy sauce, dububuchim-yangnyeomjang. In Korean tofu is pronounced as doo boo and yangnyeomjang is seasoning sauce. This tofu can be served as a starter or as a side dish. Most of the Korean side dishes are simple, easy and taste delicious.
I made a full Korean meal few months ago. Check out bibimbap I made few months ago.
To go with the bibimbap I also made seasoned bean sprouts,
and spicy cucumber salad.
Here is today’s recipe, Pan Fried Tofu with Spicy Sauce.
Total Time: 15 – 20 minutes
Preparation: 5 minutes
Cooking Time: 10 – 14 minutes
Yields: 10 pieces
- 7 oz. Firm Tofu (I used half a packet of extra form tofu. One packet is 14 oz.)
- 1 ½ tablespoon Vegetable Oil (I used Olive Oil)
- 1 Garlic Clove, minced
- 1 Green Onion, chopped
- 1 teaspoon Chili Flakes
- 1 teaspoon Sugar
- 1 teaspoon Sesame Oil
- 1 tablespoon Soya Sauce
- Slice tofu into 10 slices. I cut a 14 oz. cube into ½ lengthwise and used only ½ piece. Cut that one piece into 10 pieces.
- Pat dry each piece with paper towel.
- Heat oil in a nonstick pan; add tofu to pan and fry on low to medium low heat for 5-7 minutes on each side until light golden brown. Do not over fry the tofu.
- Transfer tofu to serving plate.
- Prepare spicy sauce by mixing together all the ingredients listed under spicy sauce.
- Pour the sauce over fried tofu and serve with steaming rice or as a side dish with any Korean meal.
- Soya Sauce – I used dark soya sauce and felt light soya sauce would have tasted better.
- Salt – The recipe did not call for salt and even I did not add any and thought the sodium in soya sauce might be enough. I felt I could have added some salt. Adjust the salt in the sauce to your taste.
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