Pan-Fried Tofu with Perilla Oil and Aromatic Wild Chives Soy Sauce
A Crispy and Savory Pan-Fried Tofu Recipe Topped with Fragrant Wild Chives Sauce
Embrace the taste of spring with this delightful dish! We’ve prepared a vibrant wild chives soy sauce to accompany perfectly pan-fried tofu. While this zesty sauce is wonderful on its own, perhaps wrapped with rice in seaweed, it truly shines when paired with the crispy, savory tofu. The tofu boasts a wonderfully crispy exterior and a tender, moist interior, making it a hit with both children and adults. The nutty aroma of perilla oil is an added bonus! This recipe will guide you through making the wild chives soy sauce and pan-frying the tofu to perfection.
Wild Chives Soy Sauce Ingredients
- 70g fresh wild chives
- 4 Tbsp dark soy sauce
- 2 Tbsp anchovy sauce
- 3 Tbsp water
- 2 Tbsp plum extract (maesil-cheong)
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
Pan-Fried Tofu Ingredients
- 1 block firm tofu
- 2 Tbsp glutinous rice flour
- 2-3 pinches salt
- 3 Tbsp perilla oil
- 1 block firm tofu
- 2 Tbsp glutinous rice flour
- 2-3 pinches salt
- 3 Tbsp perilla oil
Cooking Instructions
Step 1
Let’s start by preparing the wild chives for the fragrant sauce. Soak the wild chives in cold water and gently swish them around to clean off any dirt. Let them sit in water for about 10 minutes to refresh. Trim the root ends and any withered parts of the bulbs.
Step 2
After washing them thoroughly, drain the wild chives and finely chop them. Gently press the bulbs with the back of your knife to break them down slightly, then mince the entire bunch of wild chives finely. This will help release their flavor into the sauce.
Step 3
Now, let’s mix the ingredients for the wild chives soy sauce. In a bowl, combine the dark soy sauce, anchovy sauce, water, plum extract, red pepper flakes, and toasted sesame seeds according to the recipe measurements. Add the chopped wild chives. Mix everything together thoroughly until well combined. A simple and flavorful wild chives soy sauce is ready!
Step 4
Next, we prepare the pan-fried tofu. Slice the firm tofu into approximately 1.5 cm thick pieces. I used homemade tofu made from Korean soybeans, which added a wonderful nutty flavor. Pat the surface of the tofu dry with paper towels to remove excess moisture. Sprinkle 2-3 pinches of salt evenly on both sides and let it rest for about 10 minutes. This helps the tofu firm up and absorb flavor.
Step 5
After resting, gently pat the tofu dry again with paper towels to absorb any moisture that may have been released. Then, evenly coat all sides of the tofu with glutinous rice flour. Coating with glutinous rice flour will ensure a crispy exterior when fried.
Step 6
Heat a non-stick pan over medium-low heat and add 3 tablespoons of perilla oil. Once the oil is warm, carefully place the coated tofu slices into the pan. Pan-fry each side until golden brown and crispy, ensuring not to overcrowd the pan. Allow ample cooking time for each side.
Step 7
As the tofu cooks, a wonderfully fragrant aroma of perilla oil will fill your kitchen. Aim to cook each side for about 10 minutes, for a total of approximately 20 minutes. The key to this dish is to achieve a perfectly crispy exterior and to allow the perilla oil to infuse into the tofu, giving it a rich, savory flavor. Be patient with the cooking time!
Step 8
Once both sides of the tofu are beautifully golden brown and crispy, resembling a deep-fried texture, carefully remove them from the pan and arrange them on a serving plate. Finally, spoon the freshly made, fragrant, and zesty wild chives soy sauce over the crispy tofu. This completes your delicious spring-inspired dish! Enjoy your meal!
