Dubujeon (Korean-style Pan-fried Tofu)

Ingredients

• 1 block of firm tofu (350g) 1 block of firm tofu (350g)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• Dipping sauce: Dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 16g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Drain the tofu and pat it dry with paper towels. Cut the tofu into rectangular slices, about 1/2 inch thick.
2. 2.
   In a shallow bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in the water until a smooth batter forms.
3. 3.
   Heat the vegetable oil in a non-stick skillet over medium heat.
4. 4.
   Dip each tofu slice into the batter, ensuring it is evenly coated, and carefully place it in the skillet.
5. 5.
   Cook the tofu for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   In a small bowl, mix together the soy sauce, sesame oil, and minced garlic.
7. 7.
   Once the tofu is cooked, remove it from the skillet and place it on a paper towel to absorb any excess oil.
8. 8.
   Drizzle the soy sauce mixture over the tofu slices.
9. 9.
   In a separate small bowl, combine the soy sauce, rice vinegar, and sesame seeds to make the dipping sauce.
10. 10.
    Serve the Dubujeon hot with the dipping sauce on the side.

Treat your ingredients with care...

• Tofu — Make sure to drain the tofu well and pat it dry to remove excess moisture. This will help achieve a crispy texture when frying.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For an extra crispy texture, you can double-coat the tofu by dipping it in the batter twice before frying.
• Experiment with different dipping sauces such as sweet chili sauce or peanut sauce for a unique twist.
• Add a sprinkle of sesame seeds or chopped green onions as a garnish for added flavor and visual appeal.
• Serve the Dubujeon with a side of steamed rice and stir-fried vegetables for a complete meal.
• Leftover Dubujeon can be refrigerated and reheated in a toaster oven for a quick and delicious snack.

Serving advice

Serve the Dubujeon hot as an appetizer or as a main course accompanied by steamed rice and a side of stir-fried vegetables. Garnish with sesame seeds or chopped green onions for an extra touch of freshness.

Presentation advice

Arrange the crispy tofu slices on a platter, drizzle the soy sauce mixture over them, and sprinkle sesame seeds on top. Place the dipping sauce in a small bowl alongside the tofu for easy access.