Back to 4 servings tofu 14 oz firm or extra-firm tofu, drained, cut into 1/4 to 1/2 inch slices; avoid silken or soft tofu 1 tbsp neutral oil, for frying sauce 3 tbsp soy sauce, tamari for gluten-free 0.25 cup water, use up to 1/2 cup for a saucier result 1 tbsp toasted sesame oil 2 tsp gochugaru (Korean red pepper flakes), use 1 tsp or less for a milder dish; regular red pepper flakes work in a pinch 2 cloves garlic, minced 1 tsp sugar 2 green onions, thinly sliced, plus more for garnish 1 tsp sesame seeds, toasted, plus more for garnish
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1 Step 1: Drain the tofu, then blot both sides dry with paper towels or a clean kitchen towel. Cut it into 1/4 to 1/2 inch slices or rectangles.2 Step 2: In a small bowl, whisk together the soy sauce, water, sesame oil, gochugaru, garlic, sugar, sliced green onions and sesame seeds. Set the sauce aside.3 Step 3: Heat the neutral oil in a large non-stick skillet over medium-high heat. Working in batches so the pan is not crowded, fry the tofu for 3 to 4 minutes per side until golden brown and crisp at the edges.4 Step 4: Return all the tofu to the pan and pour the sauce evenly over it. Lower the heat to medium and simmer for 3 to 5 minutes, turning the pieces gently so both sides are coated, until the sauce bubbles, thickens and clings to the tofu. Add a splash of water if the sauce reduces too fast, and lower the heat if it starts to scorch.5 Step 5: Transfer the tofu to a serving plate, spoon any remaining sauce from the pan over the top, and garnish with extra green onion and sesame seeds. Serve warm with steamed rice, or at room temperature or chilled.getsaucepan.com/r/576070f3-078f-5363-8ca6-2270b6d2c3be
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