Seasoned Tofu (Dubu Jolim)

Great as part of a weeknight meal, this easy side dish is good enough to serve at a dinner party

by CECILIA HAE-JIN LEE • March 2011

18-oz (560 g) package firm tofu
2 green onions, chopped
2 cloves garlic, minced
2 Tbsp. (30 ml) soy sauce
1 Tbsp. (15 ml) Asian sesame oil
1 Tbsp. (15 ml) toasted sesame seeds
1 tsp. (5 ml) Korean chili powder
1 Tbsp. (15 m) vegetable oil

Remove the tofu from its package and let it drain in a colander or on its side in a bowl. Combine the green onions and garlic in a small bowl. Add the soy sauce, sesame oil, sesame seeds, and chili powder and mix.

Cut the tofu cube lengthwise in half, then cut into 1/2-inch (1-cm) thick slices. Heat the vegetable oil in a large skillet over high heat. Carefully place the tofu slices in the skillet. Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.

Reduce the heat and spoon the seasoning over the tofu, distributing it evenly. Cover and let steam for 2 to 3 minutes. Transfer to a plate and serve immediately.

Makes about 4 servings

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