The key to this pan-fried tofu with soy sauce glaze is removing as much moisture as possible from the tofu, then coating it with a mixture of starch and glutinous rice flour before cooking slowly over low heat until golden.
Sprinkle 300 g (10.6 oz) tofu with 2 pinches of salt and let it sit for 10 minutes to draw out excess moisture. Coating the tofu with 2 tbsp starch and 2 tbsp glutinous rice flour creates a crispy exterior with a pleasantly chewy texture. Once the tofu is golden, spoon over a soy sauce glaze made with 2 tbsp soy sauce, 2 tbsp cooking wine, and 2 tbsp corn syrup, then simmer briefly over low heat until the sauce becomes sticky and coats the tofu.
The result is a flavorful Korean tofu side dish with a soft center, crisp and chewy coating, and a savory-sweet soy sauce glaze.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- Tofu 300 g (10.6 oz)
- Starch 2 tbsp
- Glutinous rice flour 2 tbsp
🧂 Seasonings & Sauce
- Salt 2 pinches
- Soy sauce 2 tbsp
- Cooking wine 2 tbsp
- Corn syrup 2 tbsp
- Water 2 tbsp
- Minced garlic 1 tbsp
- Cooking oil 1 tbsp
- Perilla oil 1 tbsp
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Pan-Fried Tofu with Soy Sauce Glaze
- Cut and prepare the tofu: Cut 300 g (10.6 oz) tofu into bite-size pieces. Line a tray with paper towels and arrange the tofu in a single layer without overlapping.
- Salt the tofu and remove moisture: Sprinkle 2 pinches of salt evenly over the tofu and let it sit for about 10 minutes to draw out excess moisture.
- Make the soy sauce glaze: In a bowl, combine 2 tbsp soy sauce, 2 tbsp cooking wine, 2 tbsp corn syrup, 2 tbsp water, and 1 tbsp minced garlic. Mix well.
- Coat the tofu: Spread 2 tbsp starch and 2 tbsp glutinous rice flour on a tray and mix them together. Coat both sides of the drained tofu evenly with the flour mixture.
- Pan-fry until golden: Add 1 tbsp cooking oil and 1 tbsp perilla oil to a skillet and spread them evenly across the surface. Turn the heat to low, add the coated tofu, and cook slowly, turning the pieces until both sides are crisp and golden.
- Add the sauce and simmer briefly: Once the tofu is crisp, spoon the prepared soy sauce glaze evenly over the tofu. Simmer briefly over low heat until the sauce thickens and becomes sticky enough to coat the pieces.
✓ Key Tips for Success
- Remove moisture from the tofu and keep the heat low: Sprinkling the tofu with 2 pinches of salt and letting it rest for 10 minutes helps draw out moisture and firms up the tofu, making it less likely to break during cooking while also reducing oil splatter. Because the tofu is coated with starch and glutinous rice flour, it can burn quickly over high heat, so keep the heat low from beginning to end for a crisp exterior and pleasantly chewy coating.
✓ Serving Tips
- If you prefer a spicy, clean finish, finely chop Cheongyang chili and scatter it generously over the finished glazed tofu. Its heat pairs especially well with the savory-sweet soy sauce.
- Serve the tofu while it is still warm, just after the sauce has thickened. This is when the coating has the best balance of crispness and chewiness.
✓ How to Choose Good Tofu
- Shape and cut surface: Choose tofu with a smooth surface and well-defined edges. When cut, the interior should have a fine, even texture.
- Color and aroma: Fresh tofu should have a clean, pale ivory color without a sour or unpleasant smell. It should have a mild, nutty soybean aroma.
- Packing liquid: For packaged tofu, choose one with clear rather than cloudy packing liquid and packaging that is not swollen.
✓ Tofu Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 97.00 kcal |
| Carbohydrates | 3.75 g |
| Protein | 9.62 g |
| Fat | 4.63 g |
| Sodium | 1.00 mg |
Based on tofu per 100 g. Actual nutrition values may vary depending on variety, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why use both starch and glutinous rice flour to coat the tofu?
The 2 tbsp starch helps create a crisp exterior, while the 2 tbsp glutinous rice flour adds a pleasantly chewy texture. Using both gives the tofu a coating that is crisp on the outside but slightly chewy at the same time.
Q2. Why does the sauce burn so easily while the tofu is simmering?
The sauce contains 2 tbsp corn syrup, so the liquid can evaporate quickly and the sugars can burn over high heat. Keep the heat low and simmer slowly just until the sauce becomes sticky and coats the tofu.
Q3. How can I keep the tofu from breaking while pan-frying?
Sprinkle the cut tofu with 2 pinches of salt and let it rest for 10 minutes before cooking. This draws out excess moisture and firms the tofu slightly, helping it hold its shape better in the skillet.
After letting the tofu drain for 10 minutes and coating it with equal parts starch and glutinous rice flour, the finished tofu develops a crisp, chewy exterior while staying soft inside. Briefly simmering it in a glaze made with soy sauce, cooking wine, and corn syrup gives each piece an even savory-sweet coating and creates a very different texture from plain pan-fried tofu.
For crispy and chewy pan-fried tofu with soy sauce glaze, remember three points: remove the tofu’s excess moisture thoroughly, coat it with starch and glutinous rice flour in a 1:1 ratio, and keep the heat low throughout the cooking process. It is a great option when you want a tofu side dish with more texture than traditional pan-fried tofu.
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