This is another common dish on Korean menus. It's popular because it is super healthy, costs nothing to make and so delicious. There are many variations but we like this version because the layer of corn starch adds a little crunchy texture. We really can't stop making this dish. Hope you like it too.
Ingredients for Soy Seasoning:
4T soy sauce
1t minced garlic,
1/2 t red chilli powder,
2t sesame seeds,
1/2 T honey,
1/2 T sugar,
4T chopped green onion,
1/2T white rice wine (or any white cooking wine),
1/2 T rice vinegar
1/2 t sesame oil
1 package of firm tofu
3T corn starch
2-3 T cooking oil
extra sesame seeds and chopped green onions for garnish
1. Mix all the ingredients for soy seasoning in a bowl. Set aside.
2. Pat the tofu dry with a paper towel. Slice half lengthwise then into 1/2 inch slices.
3. Mix the corn starch and flour in a shallow bowl. Then dredge the tofu slices in the mixture. Shake off the excess.
4. Heat oil in a fry pan. When pan is hot place the tofu in the pan. Heat for 3-4 minutes or until the bottoms are golden brown.
5. Flip the tofu slices and cook the other side until it is golden brown. If the pan is too dry add an extra tablespoon of oil.
6. Spoon all the soy seasoning onto the tofu slices. Reduce heat and simmer until liquid is mostly gone.
7. Put on serving plate and garnish with extra green onion slices and some sesame seeds.
Enjoy while it's still warm! It's great with rice and kimchi or with an ice cold beer.