Tried this and it was perfect. With a really, really hot pan and a thin layer of sesame oil, this was the crispiest tofu I’ve ever made, by far! And it’s vegan too, and it’s yummy both hot and cold! Thank you, Maangchi!
It’s very simple to make, but my tips would be…
• The sauce: Make it before the tofu. The flavors need time to come together.
• The pan: Big, very hot, not crowded. Both to let it cook properly and so you can see between the tofu slices and watch the crust forming beneath.
Uhhh I made this again, but I was too hot and tired to even chop green onion for the sauce, so I just dipped it in honey mustard aaaaaand….. it tastes just like chicken nuggets???!
Not sure if this is key to the process, but I’d fried the tofu slices in advance, cooled it and put it in the fridge, and then reheated it in a frying pan and sprinkled on some salt. Lovely.
