Korean Food Dubu jeon 두부 전 Pan-Fried Bean Curd with Soy Sauce

Tofu is an extremely regular fixing in Korean food, and a tofu jeon is a flavorful approach to eating it. Tofu and garlic go together well. Like my different formulas, it is an exceptionally basic and

divine dish to attempt. As of late, I have been posting numerous meat dishes, so I am extremely happy to post this veggie lover inviting formula for you today.

Pan-Fried Bean Curd with Soy Sauce (Dubu jeon 두부 전)

Fixings Korean Food Dubu jeon 두부 전

• 1 lb square medium firm bean curd, 
• 2 eggs, 
• 1/4 tsp salt, 
• 1 tsp vegetable oil, 
• 2 tsp soy sauce, 
• 1 1/2 tsp sesame oil, 
• 1/2 tsp Korean bean stew pepper powder, or pretty much to taste, 
• 2 tsp daintily cut scallions, 
• 1/2 tsp toasted sesame seeds 

Formula to Make Korean Food Dubu jeon 두부 전

1. Slice the bean curd into 6 pieces and lay them out on paper towels to deplete while you set up whatever remains of the fixings. 
2. Beat the eggs with the salt and put aside. Join the sauce fixings. 
3. Heat the vegetable oil in an expansive, ideally non-stick skillet over medium warmth. 
4. Dip the bean curd cuts in the egg blend and place them in a skillet. Pour the remaining egg blend over the bean curd. Broil until brilliant cocoa on one side, then flip over and cook until brilliant chestnut on the other side. 
5. Transfer to a plate and shower with the sauce. 

Tip: You can utilize parboiled bean curd rather than seared ones.
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