Tofu Boochim (두부부침)

I LOVE TOFU! I feel like tofu gets a bad wrap as being a flavorless, for-vegetarians-only, culinary pariah but I think it's so yummy. So today, I'll share one of my favorite ways to prepare it (as a side dish).
1 lb package of firm tofu
1 egg
1/2 cup flour
1 tablespoon soy sauce
1/2 teaspoon rice wine vinegar
1/4 teaspoon sesame oil
1 scallion, finely chopped
1 clove garlic, finely minced
sprinkle of sesame seeds
sprinkle of hot pepper flakes

Start by cutting up the tofu. I like a more cube-ish shape rather than slices because you can cook it on all sides (which will become clear later). Salt the tofu generously and let sit for at least 30 minutes to draw out some of the moisture. Then (gently) rinse and dry with paper towels and set aside.
Next, set up a dish with flour and a second with an egg, beaten, and then dredge each piece of tofu in the flour and then coat with egg.

 Heat up a large nonstick pan and add in enough oil to coat the bottom. Add in the tofu and cook (on each side - which would be difficult to do if they were sliced thin) until golden brown and crisp all over.
While the tofu is cooking, put together the sauce. Just mix hot pepper flakes, sesame seeds, soy sauce, rice wine vinegar, sesame oil, scallions, and garlic with a spoon. That's it - easy.
Plate the finished tofu. If your tofu seems a bit greasy, you can drain them on a paper towel for a bit before plating.
Spoon a bit of sauce over each piece of tofu and enjoy! I like to eat this with rice (and other banchan). The egg makes the outside crispy but the inside is really soft and tender and the sauce gives it a nice zing.


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