Ingredients
- 400 g / 14 oz firm tofu
- 15 mL / 1 Tbsp neutral oil
- 15 mL / 1 Tbsp soy sauce
- 15 mL / 1 Tbsp water
- 10 g / 2 Tbsp sliced scallion
- 5 mL / 1 tsp gochugaru
- 5 mL / 1 tsp sesame oil
- 3 g / 1 tsp sesame seeds
Method
- Drain tofu, pat dry, and cut into even slices.
- Heat oil in a skillet over medium heat.
- Sear tofu until lightly golden on both sides and heated through.
- Mix remaining ingredients separately.
- Arrange tofu and spoon seasoning over just before serving.
Equipment
Skillet, Spatula, Small bowl
Storage
Cool promptly, refrigerate covered, and use conservatively within 2 days pending testing.
Substitutions
Use label-verified gluten-free soy sauce if needed; omit sesame only after rebalancing flavor.
Allergens
Soy, Sesame, Wheat may be present in soy sauce
Cultural context
Pan-fried tofu with seasoned soy sauce appears in many home variations; thickness and seasoning differ.
Related dishes
Steamed rice, A mixed banchan table
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