Soy-glazed tofu salad (Dubu buchim) from Korean Food Made Simple (page 92) by Judy Joo

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Notes about this recipe

  • Rinshin on August 21, 2016

    I normally do not care for firm tofu but I had some leftover from making mandu. I've made similar recipe by Kou Kentetsu who is a popular Korean Japanese cookbook author. I really like his recipe and true to form for many Japanese oriented recipes, it was visually more attractive. He used regular tofu and compared to this recipe it was not so crunchy. But, I loved the texture of this version too as long as you do not over fry. Maybe 4 min each side is too long - it was for me. More like 3 min and as soon as it has nice golden crust, they are ready. I loved the sauce for this and liked how it was paired with salad greens. I served this as an appetizer with chilled Gewürztraminer and it was perfect.

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