This recipe famously converted my stubborn brother into a tofu lover. The tangy sauce is incredibly addictive, glazing the slightly crisped tofu in savory, umami flavors. Ready on a weeknight in thirty minutes or the star of a dinner party for adventurous friends, this tofu dish is one of my all-time favorite meals. —thebunalsorises
pound firm tofu
eggs, lightly beaten
flour (more or less)
toasted sesame oil
garlic cloves, finely minced
scallions, finely sliced
handful of sesame seeds, toasted for garnish
In This Recipe
Cut tofu into approximately 2-inch squares, about a 1-inch thick. Spread out on a paper towel and dab to dry off excess moisture.
Whisk together sugar, soy sauce, water, gochujang paste, cornstarch, sesame oil, and garlic.
Coat the bottom of a heavy-bottomed skillet (preferably cast-iron) with vegetable oil and heat over medium-high. When the oil is hot, begin frying the tofu. Dust each tofu slice generously with flour, and dip in the egg before placing in the oil. Fry until lightly brown on each side, 2-4 minutes. Remove to paper towels to drain.
Reduce heat to medium-low. Place all the tofu back in the pan and add sauce. Combine well, and cook until mixture is heated through and thickened slightly, 3-5 minutes. Garnish with scallions and sesame seeds. Serve over rice with some greens (I like baby bok choy) for a complete meal!