Pan Fried Tofu With Spicy Korean Sauce Recipe

INGREDIENTS:

• 1 block (14oz) extra firm regular (non-silken) tofu – drained well* and sliced into 1/4" thick squares
• 1 tbsp oil
• 1 scallion – finely chopped
• 1 tbsp toasted sesame seeds

For the sauce (yangnyeomjang):

• 2 tbsp soy sauce
• 2 garlic cloves – minced
• 2 tsp of Season with Spice’s Spicy Korean Chili Seasoning 
• 1 scallion – finely chopped
• 2 tsp rice vinegar
• 2 tsp honey
• 2 tsp toasted sesame oil
• 1 tsp plum jam or apricot jam (optional)

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the sauce. Whisk well and set aside.
2. Heat a cast-iron pan until hot. Add in oil, and swirl it around to coat the bottom of the pan. Place the tofu carefully in one single layer. Over medium heat, cook without stirring for about 4-5 minutes, or until the tofu turns golden brown. Turn the tofu over, and repeat. Transfer the tofu to your serving plate.
3. Spoon the sauce over the tofu. Sprinkle chopped scallion and toasted sesame seeds over the top, and enjoy!

How to drain & press the tofu:

1. Remove tofu from the container, and drain out as much liquid as you can. Then place it on a chopping board for 15-20 minutes (the longer it sits, the more liquid will drain out). Use paper towels to gently press out any remaining liquid and to wipe the dry before slicing the tofu.

Source: Season With Spice

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