I was very fortunate for 21 years, to work right next door to a wonderful Japanese department store who had an entire floor dedicated to food!! Not a day went by that you did not see customers with our employee name tags still on their chest shopping for their favorite lunches.
I first tasted this at one of their counters that specialized in Korean foods. I was intrigued, having never seen tofu prepared like this, but am glad that I tried Korean Pupu Tofu with Soy dipping sauce.
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Korean Pupu Tofu With Soy Dipping Sauce
- 1 (20 oz.) blk firm tofu, drained
- Flour as needed
- 3 large eggs, beaten
- oil as needed
- dried bonito flakes
Soy Dipping Sauce:
- 2/3 C. Aloha shoyu
- 2 TB rice wine vinegar
- 2 TB sugar
- 2 tsp. chili garlic paste
- 2 cloves garlic, minced
- 2 stalks green onion, chopped
- 1 quarter ginger, peeled minced
- Slice tofu in half, then slice each half into 1/3 to ½-inch thick slices.
- Drain well.
- Pat with paper towels to absorb excess liquid.
- In a mixing bowl; combine sauce ingredients.
- In separate shallow dishes; place flour and eggs.
- Dredge tofu slices in flour then dip into egg.
- In a skillet over medium high heat; fry tofu slices 1 minute on each side.
How To Serve:
- For service: spoon sauce onto tofu.
- Sprinkle with bonito flakes.
- Serves 4-6.