Pan-Fried Tofu with Zanthoxylum Oil
Flavorful Tofu Fried with Aromatic Zanthoxylum Oil
Zanthoxylum oil, extracted from the fruits of the Zanthoxylum tree harvested from late summer to autumn, is a clear, amber or yellow oil with a distinct, deep, and rich aroma. This recipe utilizes this unique spice to create ‘Zanthoxylum Tofu,’ where the tofu is pan-fried to a golden crisp on the outside while remaining soft inside, infused with the distinctive flavor of Zanthoxylum oil. The combination of savory tofu and the slightly pungent yet fragrant Zanthoxylum oil will create a special dish that awakens your appetite. Enjoy it even more with a simple dipping sauce.
Main Ingredients- 1 block Firm Tofu (approx. 300-400g)
- 2.5 Tbsp Zanthoxylum oil (for frying)
Dipping Sauce- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 0.5 Tbsp Double-Strength Vinegar (or 1 Tbsp regular vinegar)
- 1 Tbsp Minced Scallion
- 1 tsp Gochugaru (Korean chili flakes)
- A pinch of Toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 0.5 Tbsp Double-Strength Vinegar (or 1 Tbsp regular vinegar)
- 1 Tbsp Minced Scallion
- 1 tsp Gochugaru (Korean chili flakes)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Begin by preparing one block of firm tofu. It’s best to use a tofu that is not too soft, holding its shape well for frying.
Step 2
Slice the tofu. First, cut the block into approximately 2cm thick square pieces. Then, cut each square in half diagonally to create triangular shapes, similar to a rice triangle. This shape is easy to eat in one bite and fries well.
Step 3
Prepare the tofu for seasoning by removing excess moisture. Gently pat the surface of the tofu with paper towels to absorb any water. This step helps prevent the tofu from splattering in the oil and ensures a crispier fry.
Step 4
When seasoning, using coarse sea salt (‘kkot-so-geum’) can enhance the flavor compared to regular salt. Also, using white pepper instead of black pepper will keep the tofu’s white color clean and visually appealing after frying.
Step 5
Lightly season the tofu pieces on both sides with coarse sea salt and white pepper. Let them sit for about 15 minutes to absorb the seasoning. After this time, if any water has accumulated from the tofu, carefully pat it dry again with paper towels. This further minimizes oil splattering during cooking.
Step 6
Now it’s time to fry the tofu. Heat a pan over medium heat, then generously add 2 tablespoons of Zanthoxylum oil. Place the seasoned tofu pieces into the hot oil and fry them until golden brown and crispy on both sides, turning them as needed. Be careful to prevent the tofu from sticking to the pan. If the oil seems insufficient, add the remaining half tablespoon of Zanthoxylum oil during the frying process.
Step 7
The tofu is now beautifully golden brown and crispy on both sides, with the unique aroma of Zanthoxylum oil beginning to release.
Step 8
Your warm Zanthoxylum Tofu is ready! Serve it with the prepared dipping sauce for a delicious experience. It makes an excellent side dish to a warm bowl of rice.
