Pan Fried Tofu, Korean style

pan fried tofu


There is nothing I do not love about Korean cooking. I’m not at my strongest when it concerns Indian cooking, except for a few, selective recipes that I developed to suit my level of understanding and cooking skills. Like this Coconut Prawns recipe.
But Korean cuisine? It… Somehow makes sense to me? The spices, techniques, for some odd reason, make sense to me. Unlike Indian cooking where the surfeit of spices, herbs, and flavours intimidate me to no end.

So, here’s a recipe for which you will need ingredients that, for the most part, are usually available in most Indian kitchens. And even if something is amiss, just, keep the missing ingredient in mind when you’re out grocery shopping next, eh?



  • 100g tofu, diced
  • 1 teaspoon cooking oil (I used canola)
  • 1 large onion, chopped
  • 1 teaspoon garlic, chopped
  • 1/5 teaspoon salt
  • 1/2 or 1 teaspoon chilli powder (decide as per your spice tolerance)
  • 1 teaspoon sesame seed oil
  • 1 teaspoon soy sauce
  • 1 large teaspoon of ketchup/tomato sauce
  • 1/3 cup water

For garnishing:

  • Mint leaves, chopped
  • Sesame seeds



1. Place a pan on medium heat, add the oil, once it’s hot – add the chopped onions. Sauté. When it softens up a bit, add the salt and garlic. Sauté.

2. Add the tofu. Cook for 2-3 mins, till they’re golden brown.

3. In a small bow, mix the sesame seed oil and chilli powder. Add the paste to the pan, along with the soy sauce and ketchup/tomato sauce. Mix it all up. Be gentle.

4. Add the water. Stir. Let it cook for 2 minutes. Turn off the heat.

5. Add the mint leaves, stir, serve. Garnish with sesame seeds.

6. That’s all there is to it. Simple, eh? And easy.


Bon appetite!

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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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