Crispy & Savory Pan-Fried Tofu with Perilla Oil
Crispy & Savory Pan-Fried Tofu with Perilla Oil
Cha Seung-won’s ‘Three Meals a Day’ Recipe: Aromatic Tofu Fried in Perilla Oil with a Flavorful Dipping Sauce
We’re recreating the special tofu dish that Cha Seung-won made for Kim Go-eun on the show ‘Three Meals a Day Light’ – pan-fried tofu with perilla oil, served with a delicious dipping sauce. This recipe offers a delightful contrast of crispy exterior and tender interior, perfectly complemented by the spicy and savory sauce. It’s a simple yet impressive dish, perfect for a light meal or as a snack.
Tofu Ingredients- 1 block (approx. 300g) firm tofu
- 1-2 Tbsp perilla oil
- Pinch of black pepper
Spicy & Sweet Dipping Sauce- 1/3 Cheongyang chili pepper (seeds removed and finely minced)
- 1 Tbsp chopped green onion (white parts preferred, finely chopped)
- 2 Tbsp soy sauce
- 0.5 Tbsp fish sauce (or regular soy sauce if unavailable)
- 0.3 Tbsp red pepper flakes (gochugaru)
- 0.3 Tbsp sugar (adjust to taste)
- 0.5 Tbsp sesame oil
- 0.3-0.5 Tbsp toasted sesame seeds (lightly crushed for more flavor)
- 1/3 Cheongyang chili pepper (seeds removed and finely minced)
- 1 Tbsp chopped green onion (white parts preferred, finely chopped)
- 2 Tbsp soy sauce
- 0.5 Tbsp fish sauce (or regular soy sauce if unavailable)
- 0.3 Tbsp red pepper flakes (gochugaru)
- 0.3 Tbsp sugar (adjust to taste)
- 0.5 Tbsp sesame oil
- 0.3-0.5 Tbsp toasted sesame seeds (lightly crushed for more flavor)
Cooking Instructions
Step 1
Prepare 1 block of firm tofu. Slice it into thick pieces, about 1.5 cm thick. Slicing the tofu thickly is key to achieving that perfect crispy outside and soft inside texture, known as ‘geot-ba-sok-chok’.
Step 2
Place the sliced tofu on a few layers of paper towels. This step helps to absorb excess moisture, ensuring the tofu fries up nicely and becomes crispy.
Step 3
Lightly sprinkle black pepper over the surface of the tofu slices. This adds a subtle peppery note that enhances the tofu’s natural mild flavor.
Step 4
Gently press down on the tofu with the paper towels to remove any remaining moisture. Be careful not to press too hard, as this could cause the tofu to break.
Step 5
Prepare the ingredients for the dipping sauce. Finely mince the Cheongyang chili pepper after removing the seeds. Finely chop the green onions, focusing on the white parts, to add a fresh aroma.
Step 6
In a small bowl, combine 2 Tbsp soy sauce, 0.5 Tbsp fish sauce, 0.3 Tbsp sugar, 0.3 Tbsp red pepper flakes, and 0.5 Tbsp sesame oil.
Step 7
Finally, add the minced Cheongyang chili pepper, chopped green onions, and toasted sesame seeds to the bowl. Stir everything together with a spoon until well combined, creating a flavorful dipping sauce.
Step 8
Heat 1-2 Tbsp of perilla oil in a non-stick frying pan over medium heat. Perilla oil has a unique nutty aroma that will beautifully enhance the flavor of the tofu.
Step 9
Place the seasoned tofu slices into the hot pan. Let them fry undisturbed over medium heat until they turn golden brown and develop a crispy crust on one side. Patience here is rewarded with great texture.
Step 10
Once the first side is golden and crisp, carefully flip the tofu slices and fry the other side until equally golden and crispy. While tofu can be eaten raw, pan-frying it until golden brown makes it incredibly delicious and satisfyingly crunchy. You can adjust the cooking time to your preference for crispiness.
Step 11
When the tofu is golden brown and crispy on both sides, turn off the heat.
Step 12
Transfer the perfectly fried tofu to a serving plate. Serve immediately with the prepared spicy and sweet dipping sauce on the side. This is Cha Seung-won’s ‘Three Meals a Day’ style pan-fried tofu, best enjoyed warm!
