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Crispy Pan-Fried Tofu With Soy-Scallion Sauce

by Joy Cho
dinnerNULL
Yield: Serves 2-3Prep: Prep: 15 minutesCook: Cook: 20 minutesTotal: Total: 35 minutes
Source: https://food52.com/recipes/88303-best-pan-fried-tofu?utm_source=Instagram&utm_medium=SocialMarketing&utm_campaign=Social

Ingredients

produce
  • 3/4 cupscallions(thinly sliced)
protein
  • 1 packagefirm tofu
grain
  • steamed rice(for serving)
pantry staple
  • kosher salt
  • 1/3 cupcornstarch
  • 2 tbspreduced-sodium soy sauce
  • 1 tbspmirin
  • 1 tspgochugaru
  • 1 tsphoney
  • 1/2 tsptoasted sesame oil
  • 1/2 tsprice vinegar
  • 1 tsproasted white sesame seeds
  • neutral oil(for frying)

Instructions

  1. Remove tofu from packaging, drain the liquid, and cut the block crosswise into 8 even slices, a little less than ½-inch thick. 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. Salt the tofu on both sides. Place the cornstarch in a shallow dish; set aside.
  2. Let the tofu rest while you prepare the sauce. In a medium bowl, mix together all the sauce ingredients until combined (the scallions will wilt as they sit). Adjust seasoning to taste.
  3. 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. 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. Cook, flipping once, for 3 to 4 minutes on each side until crisp and golden.
  4. 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.
  5. 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). Serve immediately with rice and remaining sauce on the side.

My notes

Inspired by both Japanese agedashi tofu and Korean pan-fried tofu, this dish features tofu dusted with cornstarch for extra crispness, topped with a flavorful soy-scallion sauce.