Korean-style Tofu (serves 2)

1 12oz. (340g) container medium-firm tofu, drained
2 Tbsp (30ml) soy sauce
1 tsp (7.5ml) toasted sesame oil
2 Tbsp (30ml) thinly sliced green onion
1 tsp (7.5ml) toasted sesame seeds
1 tsp (7.5ml) dried chile flakes, or to taste
2 large eggs
1/4 tsp (1.2ml) sea salt
1 Tbsp (15ml) vegetable oil

This delicious dish makes a good introduction for people who think they don’t like tofu. Try it for breakfast!

Slice tofu in 6 pieces and lay out on several layers of paper towels to drain.

In a small bowl, mix the soy sauce, sesame oil, green onion, sesame seeds, and chile flakes.

In a shallow bowl, beat the eggs and salt with a fork.
Heat the vegetable oil in a large frying pan (preferably nonstick) over medium heat. Dip the tofu slices into the egg and place in the pan. Pour the remaining egg mixture over the tofu. Fry until golden brown on one side. Flip over and cook until golden brown on the other side. Transfer to a plate and drizzle with the soy sauce mixture.


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