Crispy & Tender Fried Tofu with Savory Sesame-Soy Sauce
Diet-Friendly Fried Tofu Recipe / How to Make Crispy Tofu and a Delicious Dipping Sauce
Back with a healthy diet menu after a while! While not a perfect diet meal, it’s a much better option than high-calorie foods – I consider this my personal diet dish. Hooray for the challenging path of dieting! I absolutely love tofu. When I felt a bit peckish, I made this fried tofu: crispy on the outside, moist and tender on the inside.
Fried Tofu
- Tofu: adequate amount (firm or stewing tofu works well)
- Cornstarch: 3 Tbsp
- Perilla oil (Deulgireum): 2.5 Tbsp (use generously)
Dipping Sauce
- Soy sauce: 2 Tbsp
- Soup soy sauce: 0.5 Tbsp (adds umami)
- Minced garlic: 0.3 Tbsp
- Gochugaru (Korean chili flakes): 0.5 Tbsp (adjust to taste)
- Sesame oil: 2-3 drops (for final aroma)
- Sesame seeds: a pinch (sprinkle for nutty flavor)
- Soy sauce: 2 Tbsp
- Soup soy sauce: 0.5 Tbsp (adds umami)
- Minced garlic: 0.3 Tbsp
- Gochugaru (Korean chili flakes): 0.5 Tbsp (adjust to taste)
- Sesame oil: 2-3 drops (for final aroma)
- Sesame seeds: a pinch (sprinkle for nutty flavor)
Cooking Instructions
Step 1
Here’s a block of fresh tofu I received from home. I love tofu so much that I use it in stews, and I also received plenty to incorporate into my diet. It turned out I got a bit too much!
Step 2
Of course, I won’t use all the tofu I have; I’ll just use what I need for this dish. I usually buy firm or stewing tofu from the supermarket, but it’s been a while since I’ve had thick tofu like this, the kind you might find at a market. Haha. All tofu is good! Let’s cut the tofu into bite-sized cubes. I cut mine into pieces that can be popped into the mouth in one go.
Step 3
Just like when I make zucchini pancakes, eggplant pancakes, oyster pancakes, or fried squid, I’m using a plastic bag to coat the tofu with starch. I put the cubed tofu into a resealable bag, added 3 tablespoons of potato starch, and then sealed it. To prevent the tofu from breaking, I puffed up the bag with air before shaking it gently. This ensures the tofu is evenly coated with starch. Coating it thinly and evenly is key to a crispier finish.
Step 4
Once the tofu is evenly coated with starch, heat a frying pan and add a generous amount of perilla oil. I love the flavor of perilla oil, so I used about 2.5 tablespoons. Once the pan is sufficiently hot, carefully place the starch-coated tofu pieces, leaving some space between them so they don’t stick together. It’s important to cook them over medium-low heat to prevent burning.
Step 5
While the tofu is browning and crisping up, let’s make the dipping sauce. (Remember to keep an eye on the tofu!) In a small bowl, combine 2 tablespoons of soy sauce, 0.5 tablespoon of soup soy sauce, 0.5 tablespoon of gochugaru, and 0.3 tablespoon of minced garlic. Add 2-3 drops of sesame oil and a sprinkle of sesame seeds for the final touch. (Oops, I forgot to take a photo of the minced garlic! 😅)
Step 6
While I was making the sauce, I kept an eye on the tofu, and it’s perfectly golden brown and crispy! The delicious aroma is filling the kitchen.
Step 7
Arrange the beautifully fried tofu pieces neatly on a plate. Then, drizzle the prepared dipping sauce lightly over the tofu for an attractive presentation. The sauce complements the tofu wonderfully.
Step 8
Ta-da! The outside is wonderfully crispy thanks to the starch coating, and the inside remains soft and tender, preserving the tofu’s natural texture. The nutty flavor of the perilla oil has seeped into the tofu, creating a perfect harmony of crispiness, tenderness, and savory richness. The dipping sauce further enhances the tofu’s flavor, making it a fantastic combination. This fried tofu is a great choice for a healthy snack when you’re feeling peckish or as a light accompaniment to drinks. Give it a try!
