I’m introducing 2 kinds of Korean tofu side dishes to you today! This one is the recipe for pan fried tofu in soy sauce, and we’ll also have a doshirak review when we’re finished making it (the other dish in the video is Dububuchim-yangnyeomjang).
- Slice the tofu into 10 bite size pieces (¼ inch thick rectangles). Towel off each piece with a paper towel.
- Heat a pan and add 1 to 2 tbs of vegetable oil.
- Add the tofu and lower the heat. Cook over low heat for about 5 to 7 minutes until the bottoms of the tofu pieces turn golden brown.
- Turn over each piece and cook another 5 minutes.
- Add 1 clove minced garlic, 1 tbs soy sauce, 1 tbs corn syrup and stir, to caramelize the tofu.
- Turn the heat off and transfer the cooked tofu to a serving plate.
- Sprinkle some roasted black sesame seeds over top before serving.
- Serve with rice as a side dish, or in a Korean lunchbox.
Let’s review your Korean cooking skill by making doshirak (lunchbox) with this. In this case I also prepared a spinach side dish (shigumchi namul) and a breaded fish pancake (using my cod jeon recipe) to go with the dubu-ganjangjorim.
This doshirak is not only a healthy, well balanced meal, but also colorful and delicious! Try it out!