Crispy Pan-Fried Tofu with Perilla Oil
Crispy Pan-Fried Tofu with Perilla Oil
How to Grill Tofu Deliciously: Perilla Oil Tofu Grill, Tofu Pan-Fry Recipe with Dipping Sauce
Tofu, rich in high-quality protein and calcium, is easier to digest and absorb than soybeans. It’s a beloved staple in Korean households, versatile for soups, stews, grilling, and braising. Today, we’re elevating its flavor by pan-frying it in fragrant perilla oil, which offers a nutty richness unmatched by regular cooking oils. This recipe not only guides you through making the most delicious pan-fried tofu but also includes a simple yet perfect dipping sauce to complement it. Learn the step-by-step process to achieve a golden-brown, crispy exterior and a tender interior. Get ready for a delightful and healthy side dish!
Main Ingredients- 1 block Tofu (400-500g)
- 4-5 Tbsp Perilla Oil (Korean sesame oil)
- Pinch of Salt
Dipping Sauce- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 2/3 Tbsp Toasted Sesame Seeds
- 2/3 Tbsp Sesame Oil
- 1 Cheongyang Pepper, finely chopped (optional, seeds removed)
- 3 Tbsp Water
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 2/3 Tbsp Toasted Sesame Seeds
- 2/3 Tbsp Sesame Oil
- 1 Cheongyang Pepper, finely chopped (optional, seeds removed)
- 3 Tbsp Water
Cooking Instructions
Step 1
To prepare the dipping sauce, finely chop the green onion and cheongyang pepper. Adding the cheongyang pepper provides a spicy kick that balances the richness of the tofu and enhances its overall flavor. You can adjust the amount of chili pepper to your preference or omit it entirely if you prefer a milder taste.
Step 2
Cut the tofu into your desired serving size. It’s recommended to cut the tofu slightly thicker, about 1.5 to 2 cm (around 0.6 to 0.8 inches), because it will shrink a bit during the cooking process and this thickness helps prevent it from breaking apart.
Step 3
To ensure the tofu grills up firm and delicious without crumbling, we need to remove excess moisture. Spread the cut tofu slices on paper towels. Sprinkle a pinch of salt over the tofu, then cover with another layer of paper towels. Let it sit for about 10 minutes. You’ll be surprised how much water is released! While the tofu drains, let’s make the dipping sauce.
Step 4
In a small bowl, combine the soy sauce, gochugaru, minced garlic, chopped green onion, toasted sesame seeds, sesame oil, chopped cheongyang pepper (if using), and water. Mix everything thoroughly with a spoon until well combined. This sauce is not only perfect for pan-fried tofu but also a great condiment for pancakes and other savory dishes.
Step 5
Now, let’s get to grilling the tofu. Heat your pan over medium-low heat and add 4-5 tablespoons of perilla oil. A key tip: Perilla oil has a low smoke point compared to regular vegetable oils, so it’s crucial to cook the tofu over medium-low heat to prevent burning. Avoid high heat. Cook slowly, adjusting the heat as needed for your stove, until the tofu is golden brown and crispy on both sides. Patience is key for that perfect golden hue.
Step 6
You’ll know it’s time to flip the tofu when you see small bubbles forming around the edges and a wonderfully nutty aroma fills your kitchen. This indicates that the tofu is browning nicely and has developed a delicious crust.
Step 7
Flip the tofu slices and continue to cook until the other side is also golden brown and crispy. Your delicious perilla oil pan-fried tofu is ready! Tofu, often called ‘protein from the field,’ is packed with nutrients. This simple grilled preparation is a wonderful way to enjoy its mild flavor, enhanced by the nutty perilla oil. It’s delicious enough to eat on its own, warm from the pan, even without the sauce. It’s a healthy and satisfying side dish, perfect for a rainy day or any meal where you crave something wholesome and flavorful. Enjoy!
