I’m obsessed with banchan. You know, the beautiful and delicious array of side dishes that magically appear at Korean restaurants? One of my favorite banchans are these little bites of pan-fried tofu with a deceptively simple spicy sauce.
Golden brown on the outside and soft on the inside, these make for a super easy vegetarian appetizer. Best of all, they can be served room temperature.
2 tablespoons soy sauce
2 green onions, thinly sliced
1 small garlic clove, minced
1/2 teaspoon sugar
1 teaspoon Korean hot pepper flakes (gochugaru)
1 teaspoon toasted sesame oil
1 pound medium or firm tofu
2 tablespoons vegetable oil
1 teaspoon sesame seeds
1. Combine the soy sauce, green onions, sugar, gochugaru, sesame oil, and sesame seeds in a small bowl to make the sauce. Set aside.
2. Heat a large nonstick pan over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the tofu and pan-fry until the bottoms turn golden brown, about 8 minutes. Carefully flip the tofu with a spatula and drizzle the remaining tablespoon vegetable oil around the edges of the pan to spread evenly. Cook until the other side of the tofu is golden brown, about 6 to 8 minutes.
3. Transfer the tofu to a serving plate. Spoon the seasoning sauce on top and serve.