This side dish is very common on Korean dining tables and in lunch boxes. The seasoning sauce, a mixture of soy sauce, sesame oil, scallions, garlic, sugar, and hot pepper flakes, is finished with sesame seeds. It’s versatile: I use it in bibimbap, on fish, and in many other ways. You need medium-firm tofu for this dish. Firm is too dry, and soft will
not keep its shape in the frying pan.

Serves 4

INGREDIENTS

FOR THE SAUCE:

• 2 tablespoons soy sauce
• 2 scallions, chopped
• 1 garlic clove, minced
• ½ teaspoon sugar
• 1 teaspoon Korean hot pepper flakes (gochu-garu)
• 1 teaspoon toasted sesame oil

FOR THE TOFU:

• 1 (14-ounce) package medium-firm tofu
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame seeds, plus extra seeds for garnish

INSTRUCTIONS

1. Make the sauce: Combine the soy sauce, scallions, garlic, sugar, hot pepper flakes, sesame oil, and the 1 teaspoon sesame seeds in a small bowl.
2. Make the tofu: Rinse the tofu under cold water and pat dry with paper towels. Cut it in half lengthwise, then cut each half crosswise into 10 pieces, so you have a total of 20 pieces, each ¼ inch thick.
3. Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and tilt the skillet to spread it over the bottom. Add the tofu and fry until the bottoms turn golden brown and crisp, 6 to 7 minutes. Turn the tofu with a spatula, then drizzle the remaining 1 tablespoon vegetable oil around the edges of the skillet and tilt the skillet to spread it evenly. Cook until the other side of the tofu is golden brown and crisp, another 6 to 7 minutes.
4. Transfer the tofu to a serving plate. Spoon the seasoning sauce on top, sprinkle with the extra sesame seeds, and serve.