Crispy and Savory Pan-Fried Tofu (Dubu Buchim)
Crispy and Savory Pan-Fried Tofu (Dubu Buchim)
Easy Recipe for Pan-Fried Tofu: Achieve Perfect Crispy Texture!
This pan-fried tofu, known as ‘Dubu Buchim’ in Korean, offers a delightful contrast between a crispy exterior and a soft, savory interior. It’s a crowd-pleasing side dish or appetizer perfect for any occasion. Made with simple ingredients, it’s ideal for beginners and those living alone. Elevate the flavor with your favorite dipping sauce or by serving it with seasoned seaweed!
Main Ingredients- Tofu 1 block (approx. 200g)
- 1 Egg
Dipping Sauce (Optional)- 1 Tbsp Gochujang-based sauce (Chogochujang)
- 1 Tbsp Ketchup (Optional)
- 1 Tbsp Gochujang-based sauce (Chogochujang)
- 1 Tbsp Ketchup (Optional)
Cooking Instructions
Step 1
Gently press the tofu block with paper towels to remove as much excess water as possible. This step is crucial for achieving a crispy texture and preventing oil splattering. Once drained, slice the tofu into flat, bite-sized pieces, about 1 to 1.5 cm thick.
Step 2
In a shallow bowl, crack one egg and whisk it thoroughly with a fork or whisk. Dip each slice of tofu into the beaten egg, ensuring both sides are evenly coated with the egg wash. This coating will help the tofu brown and crisp up.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, carefully place the egg-coated tofu slices into the pan, making sure not to overcrowd it. Fry each side until golden brown and crispy, which should take about 3-5 minutes per side. Ensure all surfaces of the tofu are beautifully golden.
Step 4
Serve the pan-fried tofu hot. Prepare your favorite dipping sauce, such as the traditional Korean ‘Chogochujang’ (a spicy-sweet dipping sauce) or ketchup. For an extra touch, consider a simple soy sauce and vinegar mixture. For a delicious variation, place a piece of pan-fried tofu on a sheet of seasoned seaweed (gim) and lightly press – the combination of textures and flavors is fantastic!
