Pan-fried tofu is one of those easy dishes that feels special without much effort. This Korean-style version uses a quick marinade and a simple frying trick to get the outside nicely crisp while keeping the inside tender. It’s a great option for a protein-packed meal on busy nights.
The Story Behind This Recipe
Tofu can sometimes get a bad rap for being bland or mushy, but when you treat it right, it’s surprisingly satisfying. I remember the first time I learned to make pan-fried tofu Korean style—it was all about the marinade and getting the pan hot enough. The crisp edges paired with the savory soy and garlic flavors really changed my perspective on tofu as a main dish.
This recipe became part of my weeknight routine because it doesn’t require fancy ingredients or long prep times. You can usually find extra-firm tofu at any grocery store, and the marinade comes together with pantry staples like soy sauce, sesame oil, and a bit of sugar. It’s convenient when you just want something that feels homemade but won’t take too long.
What I like most about this dish is how easy it is to customize. Sometimes I’ll add sliced scallions or a dash of chili flakes depending on my mood. Serving it alongside rice and quick pickled veggies gives the meal a nice balance. It’s one of those reliable, no-surprise dinners that gets better with practice and tweaking.
I tend to make a double batch on occasion so there’s enough for leftovers. The tofu stays crisp enough even after reheating in a pan, which is not something you get with all tofu recipes. Plus, it’s an easy way to add extra plant-based protein to your week without any complicated steps.
Cuisine: Korean
Course: Dinner
Servings: 2 to 3
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 block (14 oz) extra-firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1 garlic clove, minced
- 1 tablespoon vegetable oil for frying
- Sesame seeds and sliced scallions for garnish (optional)
Instructions
- Step 1. Drain the tofu and press it gently between paper towels or a clean kitchen towel to remove excess water. Let it sit for about 10 minutes.
- Step 2. Cut the tofu into 1/2-inch thick slices or cubes, whichever you prefer.
- Step 3. In a small bowl, mix together soy sauce, sesame oil, sugar (or honey), and minced garlic to make the marinade.
- Step 4. Place the tofu pieces in a shallow dish and pour the marinade over them. Let it sit for at least 5 minutes, turning the pieces once to coat evenly.
- Step 5. Heat vegetable oil in a nonstick skillet over medium-high heat until hot but not smoking.
- Step 6. Add the tofu pieces in a single layer without crowding. Fry for about 3-4 minutes on each side or until golden and crispy.
- Step 7. Remove tofu from the pan and place on paper towels to drain any excess oil.
- Step 8. Serve warm, garnished with sesame seeds and sliced scallions if using.
Tips for Success
- Pressing tofu removes moisture and helps it crisp up better when frying.
- Use a nonstick or well-seasoned pan to prevent sticking and breaking apart.
- Don’t overcrowd the pan; frying in batches helps maintain a good crust.
- If you like some heat, add a pinch of chili flakes or a drizzle of gochujang sauce with the marinade.
Variations & Substitutions
- Try marinating the tofu in a mix of miso paste, soy sauce, and a splash of rice vinegar for a slightly different flavor.
- After frying, toss the tofu in a simple glaze made from soy sauce, honey, and sriracha for a sticky twist.
- Serve the tofu over steamed greens or a simple sesame cucumber salad to add freshness.
