Panfried tofu with mushroom and spicy sesame sauce (Dubu jeon) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 103) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Korean seasoned soy sauce (Yangnyujang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe notes for mushroom choices. Can substitute extra-firm tofu for firm tofu, and "Korean seasoned soy sauce" recipe on P209 for store-bought seasoned soy sauce. See recipe notes for variations.

  • chawkins on November 22, 2019

    This was okay. Very simple preparation. Only soy sauce I have are Chinese, so that is what I used and I let the sauce sat for about an hour for the flavor to meld. I may substitute beef for the mushrooms next time, since my husband has an aversion to mushrooms.

  • Delys77 on April 18, 2018

    We were not a big fan of this one. The sauce is not bad but perhaps a touch too salty, which I am sure is to offset the simple flavour of the tofu and mushroom. Overall for me the dish was lacking in balance.

  • westminstr on March 26, 2014

    A solid dish, the sauteed mushrooms were particularly delicious. Made the sauce mostly ahead to streamline weeknight prep. Used aleppo pepper for the kids and aleppo + cayenne for the adults.

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Reviews about this recipe

  • Cookbooks for Dinner by T. Susan Chang

    I don’t know how it is that those predictable ingredients – soy, sesame, garlic, scallions – can constantly offer flavorful surprises. Yet they do.

    Full review
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