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1 Make the tofu: Pat the tofu dry with a clean dish towel
2 If you’d like, wrap the tofu slices in the towel and microwave on HIGH for 1 minute
3 (Alternatively, you can sprinkle the tofu slices on each side with 1/4 teaspoon of fine salt and let sit for 10 minutes before patting dry
5 Heat a wok over high heat until lightly smoking
6 Reduce the heat to medium, add the oil and swirl to coat
7 Add the tofu, one piece at a time, in a single layer (it will come up the sides of the wok a little) and cook, occasionally swirling the pan gently, until crisp and dark golden brown on the first side, 3 to 5 minutes
8 (If the tofu sticks at all when you swirl the wok, let it cook undisturbed for 1 or 2 minutes before gently prying it off with a thin metal spatula and swirling the wok to ensure nothing is sticking
9 ) Slide the tofu out of the wok onto a large plate and return the wok to medium heat
10 Flip the tofu pieces (pry them apart if they’re stuck together on the edges), then return them to the wok and cook on the other side, swirling the pan gently, until crisp on the second side, 3 to 5 minutes
11 Slide the tofu back out onto a plate and set aside
12 Make the sauce: In a small bowl, whisk together the water, soy sauce, gochugaru, sugar, sesame oil, sesame seeds, garlic and scallion until the sugar dissolves
13 Reduce the heat to medium-low, add the sauce and the tofu to the wok and cook, turning the tofu occasionally, until the sauce reduces to a syrupy glaze that coats each piece, about 2 minutes
14 Sprinkle with additional sesame seeds and serve