Start with 1 lb. firm tofu. Slice into quarters and press with paper towel to remove extra liquid. Heat vegetable oil in a non-stick skillet over medium heat. Slice tofu into smaller pieces and fry in the skillet until well-browned.
Add 6 Tbsp. Soy Scallion Dipping Sauce (recipe below), and continue to simmer until liquid is absorbed/evaporated. The result is a crispy and flavorful tofu. This method of tofu preparation was so easy, I’m already thinking of other sauces or marinades that I could use!
Soy Scallion Dipping Sauce
1/4 c. soy sauce
1 Tbsp. honey
2 Tbsp. water
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 tsp. Korean red pepper flakes
2 Tbsp. roasted sesame seeds, crushed
1/4 c. chopped green onions
Whisk together all ingredients until well-blended. Use this sauce for the braised tofu recipe above. Use the leftover sauce as a dipping sauce for dumplings, or salad dressing.
Recipe adapted from: The Korean Table, by Chung and Samuels