• Amy Lippert, NTP

Korean Pan Seared Tofu

Updated: Oct 6

This is one of my absolute favorite dishes from childhood, I know you'll love the savory sauce over the slightly chewy and soft tofu!




Korean Pan Seared Tofu


Tofu

1 Block Firm tofu

1 Tbsp avocado oil


Sauce

3 Tbsp GF Soy sauce OR 2.5 Tbsp Coconut Aminos+1 tsp Fish sauce

1 Tbsp Filtered water

1 Tbsp Green onion, diced

1/8 tsp Black pepper

1/4-1/2 tsp Gochugaru pepper, to your spiciness level

1/2 tsp Sesame seeds


Directions:


Drain and press tofu for at least 10-15 minutes. You can use a tofu press or place the tofu in-between layers of towels and set a heavy pan on top to gently squeeze out the excess water.


While tofu is draining, in a small bowl, combine all of the sauce ingredients and set aside.


When tofu is ready, cut it into 1/4” slices. Heat a skillet over med/high heat, add oil and fry each side for about 3-5 minutes until golden brown.


Remove, layer on a plate and spoon sauce over top!


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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