I am a HUGE fan of Tofu. I still remember when I used to go to a street market in Korea with my mom to get some home-made tofu. I am not sure how many of you guys know how tofu is made, but it is such a delicate and time-consuming process. From grinding soybeans to straining all the excess water, it is hard to explain, but it is work of art!
When I first came to America, I was pleasantly surprised to find tofu casually being sold at the grocery. I felt like running into my cousin or a good friend in a foreign country. That's when I slowly felt like America was becoming my second home.
This savory tofu dish has been one of my favorite side dishes. I love that meaty texture of the tofu, soaked delicious sweet and salty sauce, and it goes perfectly with freshly cooked white rice!
Prep Time: 10 minutes l Cook Time: 15 minutes l Total Time: 25 minutes l Serving: 4
- 1 Extra-firm tofu
- 1/2 cup of miso broth (Chicken or vegetable broth or even water would be great substitute. If you get the broth, make sure to get less-sodium ones to control your sodium level of the dish)
- A pinch of salt and pepper to season
- 6 tbsp of soy sauce
- 3 tbsp of sugar
- 1 tbsp of sesame 0il
- 1 tbsp of chopped garlic
- 1 tsp of cooking oil
- Chopped scallions and toasted sesame seeds for garnish
- Dry excess water off of the tofu with paper towel. Slice the tofu with about 1-inch thick and place individual tofu pieces on paper towel to make the surface dry. This allows the tofu to have a nice crust when they hit the pan. Season the tofu with salt and pepper and set them aside.
- Make the sauce by combining soy sauce, sugar, sesame oil, and chopped garlic in a separate bowl.
- Hit up the skillet over a high heat with a little bit of cooking oil, and crisp up each side of sliced tofu.
- When the sides of sliced tofu become golden brown, add the sauce mixture to the skillet, and let it reduce for about 5 minutes until the liquid is almost gone. Make sure to flip in every 2-3 minutes to make sure each sides of the tofu absorbs the sauce. Garnish with some chopped scallion and sesame seeds.