
By Food52
Crispy Pan-Fried Tofu With Soy-Scallion Sauce
On busy weeknights growing up, pan-fried tofu was high on the list of easy throw-together dinners in my mom’s repertoire. The common Korean dish—slabs of firm seasoned tofu cooked in an oiled pan until golden, then topped with a chunky, scallion-heavy soy sauce—was one she could whip up in a matter of minutes. It wasn’t anything fancy or complicated, but when paired with freshly steamed rice, the savory, sauce-laden tofu made for a dependable, satisfying, and economical meal. Inspired as much by Japanese agedashi tofu as the homey Korean pan-fried version, I chose to dust the tofu slices in cornstarch before frying them on the pan for a bit more crisp and contrast (land the fried tofu on a wire rack to retain their texture before serving, and hold off on coating the second batch of tofu until right before you cook them). Made from a handful of pantry ingredients, the salty, subtly spicy-and-sweet sauce is the star here, with every spoonful delivering just the “oomph” of flavor the blank canvas of tofu needs. Though it might initially seem like a lot of scallions, they quickly wilt when mixed into the sauce and become delicious vehicles of concentrated flavor (there’s something I love about the contrast of lightly crisp tofu and sauce-soaked scallions in each bite). To serve, slightly overlap the golden tofu slices like leaning dominos on a plate, generously spoon the gochugaru-spiked, sesame seed-flecked sauce on top, and dig in while they’re still fresh, with a bowl of rice on the side.
Updated at: Tue, 05 Aug 2025 09:09:36 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
23
High
Nutrition per serving
Calories320.9 kcal (16%)
Total Fat11 g (16%)
Carbs32.2 g (12%)
Sugars7.5 g (8%)
Protein24 g (48%)
Sodium991.9 mg (50%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1 x 14 ouncefirm tofu
package

kosher salt

⅓ cupcornstarch

2 tablespoonreduced-sodium soy sauce

1 tablespoonmirin

1 teaspoongochugaru

1 teaspoonroasted white sesame seeds

1 teaspoonhoney

½ teaspoontoasted sesame oil

½ teaspoonrice vinegar

¾ cupscallions
thinly sliced, from 3 to 4 scallions

Neutral oil
like canola or vegetable, for frying

rice
steamed, for serving
Instructions
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