Fried Tofu with Korean Chili Flakes, Salt, and Black Pepper I 두부튀김

tofu

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh provides a similar texture and is often less expensive.

korean chili flakes

🥗Healthier: cayenne pepper

💰Cheaper: red pepper flakes

Cayenne offers heat, while red pepper flakes can be more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative that is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free option that is often similarly priced.

Cut around the edges of the cellophane with a sharp knife and gently remove tofu from the packet.

Invert the tofu onto a cutting board and carefully slice it into four to six cubes.

Drain off any excess liquid from the tofu.

Add half a cup of vegetable oil to a frying pan and heat it over medium heat.

Lightly coat the tofu pieces in flour.

Carefully add the coated tofu to the pan, ensuring not to pre-season it to avoid moisture and stickiness.

Gently fry all sides of the tofu until they turn light brown and crispy.

Transfer the fried tofu to a wire rack to drain excess oil.

In a bowl, mix salt, black pepper, and kukaru to create a seasoning.

Sprinkle the seasoning over the fried tofu.

Arrange the tofu on a plate, garnish with green leaves, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens