Jeon (Pan-fried Delicacies), are a variety of pan-fried meats, seafood, or vegetables which are usually dredged in four and egg before frying. Dubu Jeon is a common banchan served with Korean meals. The mild flavor is a great counterpoint to many spicy or fatty meals.
1 pound block medium or firm tofu
Flour Dredge Mix
vegetable oil for frying
- Egg Batter
- 2 each eggs
- 2 cloves garlic
- 2 each green onions
- 1/4 teaspoon salt
- Flour Dredge Mix
- 1/4 cup flour
- 1 tablespoon rice flour
- 1 tablespoon potato starch
- 2 teaspoons soy sauce
- 1 1/2 teaspoon sesame oil
- 1 1/2 teaspoon Korean chili pepper powder (use more or less to taste)
- 1 small green or spring onion
- 1/2 teaspoon toasted sesame seeds
- Place tofu on a clean, lint free kitchen towel, and place a second towel on top of the tofu.
- Place a weight (small plate with a 16 – 20 ounce can of xxx) on top of the tofu, and let drain for about 45 minutes.
- Slice the tofu in half lengthwise, then slice each half into 6 pieces.
- Place ingredients in a shallow bowl and mix well.
- Fine chop the green onion.
- Mince the garlic.
- Whip the chopped onion, minced garlic, and salt into the eggs.
- Fine chop the green/spring onion.
- Combine all the sauce ingredients and mix well.
Lightly oil a frying pan and heat over medium heat.
Dredge the tofu slices in the flour mix, then dip in the egg mixture and place them in the pan.
Cook until golden brown on one side, flip and cook until golden brown on the other side.
Pour remaing egg mixture into the pan and spread in a thin layer.
Cook until lightly browned then flip and finish the other side.
Slice the egg into thin strips and garnish the tofu.
Drizzle with the sauce and serve.