I am a lucky girl… I’ve been invited to travel to many places around the world – the most recent invitation, to Seoul, Korea. Or maybe not that lucky, because I didn’t get to go in the end. Long story… but maybe it was just better for me to stay put in my lovely Puerto Rico.
The cool thing… you can travel thru food. And coincidentally I found this recipe for a Korean-style Seasoned Tofu on Serious Eats. It just seemed so simple and easy I had to try it.
You see, I do not need to get on that $2,000 flight to eat great vegetarian Korean food!!!
KOREAN SEASONED TOFU
One package firm tofu 2 green onions, chopped 2 cloves garlic, minced 2 tbs soy sauce 2 tbs water 1 tbs sesame oil 1 tbs toasted sesame seeds A pinch of red pepper flakes 1 tbs vegetable oil for frying the tofu
- Remove the tofu from its package. Cut into ½” pieces and let them drain in between paper towels.
- Combine the soy sauce, sesame oil and water in a small bowl. Add the green onions, garlic, sesame seeds, and red pepper flakes. Mix well and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices onto the skillet. Use a splatter guard if you have one… because the tofu slices are only slightly drained and still have plenty of water in them, the oil will splatter A LOT when you fry these tofu slices.
- Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.
- Reduce the heat to low and add the soy sauce/sesame seed seasoning over the tofu. Cover the skillet and let steam for 2 to 3 minutes. I usually turn off the stove about 1 minute after covering and continue cooking with the residual heat from the stove and skillet.
Transfer to a plate and serve immediately.
Serve over steamed brown rice…
KarmaFree Cooking 
Mmm, this recipe looks good! I love that it is an accessible south Asian recipe that doesn’t include ingredients that you have to ask for in an Oriental food market. Not that going to those are bad, it just takes it from “recipe I will try” to “recipe I’ll have to try later.”
I am going to make this tonight. Me and my daughter had a heavier linch so this light dinner will complimemt it very nicely. Instead of the brown rice, I have basmati rice and I am planning on making a veggie saute made from mushrooms, broccoli, and red pepper strips. put that on top of rice and then the tofu on top of the veggies… I make Korean chicken thigh that is very similar to this recipe only the thighs are roasted in the oven instead of stovetop and it is easy and delicious so I am sure this recipe will be a winner
good luck… and report back to us. The veggie stir fry sounds yummy!!!
I made this recipe and it came out wonderful… My daughter loved it… The only thing I did different was that I added about 1 tbsp to 1.5 tbsp brown sugar to the korean sauce… I did that to mellow out the red pepper flakes… It also added a little more body to the sauce. Anyway, my daughter loved it.. She asked if she could have it in her lunch the next day… A 7 yr old eating tofu???? who would’ve thought????
Love it!!! As I always say… it’s a matter of presenting food in an approachable, delicious way. Vegetarian food IS delicious food for anyone.
I like to give my tofu slices a quick dusting with corn starch before I pan fry them like this. It helps to absorb some of the moisture so it splatters less and gives the tofu a nice brown crust. This will go in the rotation for a quick, weeknight meal. I almost always have all the ingredients on hand, so it will be a good emergency dinner when my normal plans don’t workout.
Thanks Heather for the cornstarch tip… it never occurred to me. Thanks a lot!!!!! Madelyn.