Tofu lovers! Here is another great way to enjoy tofu. This dish can be served as a main dish, banchan (side dish), appetizer, snack or party food. You can easily add beautiful decorations to make your table eye-popping. You can also use this exact same recipe for other vegetables you like.
See pan-fried breaded zucchini here.
Also see pan-fried tofu recipe (without breading) here.
Also see braised tofu recipe here.
Ssukgot (crown daisy): This is mainly for decoration. You can omit this or you can use other herbs. But please note that using other herbs with a strong flavor or aroma will alter the taste of the whole dish. Use only if you like the particular herb taste. Also, some herbs like parsley are not traditionally used in Korean cooking. So, while you can add whatever you like, keep in mind that you may be adding a fusion kick.
Chili peppers: In this dish, chili peppers are used for decoration and in the dipping sauce. Chili peppers in the dipping sauce add a nice, subtle spicy kick. You can omit it or you can add gochugaru (Korean red chili flakes) or dried chili pepper instead.
Buchimgaru: You can use buchimgaru (korean pancake mix) instead of regular flour for extra flavor and crispiness.
Breading is coming off the tofu. What's wrong?
4) You forgot to oil the pan and the breading is sticking to the pan.
If you like crispy texture, you want to add more oil and pre-heat and cook on high heat. Be extra careful when you add tofu to a pre-heated pan. Hot oil can splash everywhere (especially if your hands were wet and dripping water). Have a splash guard or a lid ready in case. If you want them extra crispy, you can always deep-fry them.
Gently rinse the tofu under running water. Dry it with a kitchen towel. Slice the tofu into ⅜” (1 cm) rectangles. One average size Korean tofu block usually yields 7 to 8 slices. The size may vary depending on the brand. You can also cut into smaller pieces as long as the thickness is about 1 cm.
Wash and thinly slice red and green chili peppers. If the slices are too thick, they won’t stick to the tofu. Wash and pat-dry ssukgot (crown daisy). Chili peppers can be used for decoration and dipping sauce. Ssukgot (crown daisy) is used for decoration only. Decoration is optional. And you can make a simple dipping sauce without chili peppers, although they add a nice kick.
Sprinkle salt and pepper on both sides of the tofu slices.
Lightly dredge the tofu slices in flour or buchimgaru (Korean pancake mix).
Beat an egg with ⅛ tsp of salt. You may need more eggs if you are using a large-sized tofu. Coat the tofu slices with eggs by dipping them in the egg mix. Flip the tofu in the egg mix so all sides are coated.
Coat a nonstick pan with vegetable oil and preheat for 1 minute. Add tofu slices. Add sliced chili peppers and ssukgot (crown daisy) on top for decoration. Cook until the bottom is light golden brown. If you pan-fry on high heat, it will be crispier. If you want softer texture, cook on low heat.
Flip the tofu. Cook until the other side is golden color. Transfer them onto paper towel or a flat strainer to drain oil.
Mix 1 tablespoon of soy sauce, 1 tablespoon of water, 1 tablespoon of vinegar, 1 teaspoon of sesame oil, ½ teaspoon of minced garlic. Add sliced chili peppers and chopped green onions. You can add ground sesame seeds if you want a more nutty flavor.
Arrange the tofu on a plate. Serve it with a dipping sauce on the side.