Korean Oven-fried Tofu with Spicy Sauce

Bigger slices would hold the sauce better, but I like surface area.

One of the experiences that I continue to miss in quarantine life is going to a Korean restaurant and eating lots of different banchan. I've been exploring making various banchan with the help of Maangchi's YouTube videos, and serving meals of rice plus as many banchan as I could make with the ingredients in the garden and fridge that day.

This one is a keeper, and it could either be a side dish or a main dish.

I used this recipe, with the only change being that I cooked the tofu in the oven instead of frying it, because I'm awful at frying. I actually set out to pan-fry it, and I was feeling good until it came time to flip the pieces over, at which point half of them crumbled or stuck to the pan. I think maybe I'm not using the right kind of pan (stainless steel), or maybe I need a smaller metal spatula to be able to angle in there better. Anyway, I abandoned the frying plan after the first batch and baked the rest of them, and it was crunchy and delicious.

The Recipe:

1 package firm tofu, sliced

1 tsp oil (I used olive oil but vegetable oil might be a better choice)

2 cloves garlic, minced

2 green onions, chopped

2 tsp gochugaru

2 tsp sugar

2 tb soy sauce

2 tsp sesame oil

Place tofu slices on a kitchen towel for 20-30 minutes.
Coat tofu in olive/vegetable oil and spread into a single layer on a baking sheet
Bake tofu at 425 for about 25 minutes, until the outside is crispy
Combine all other ingredients in a bowl, and spoon it over the cooked tofu

The Verdict:

Overall grade: A

Overall reason: Easy and delicious. Even the carnivorous husband loved it.

Time to prepare: An hour, but only about 8 minutes of work

Husband quote: "It's not fried? It seems fried."

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