Kim Dae-seok's Curry Starch Tofu Pancake

Name: Kim Dae-seok's Curry Starch Tofu Pancake
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Tofu 1 pack (340g); Salt a pinch; Green onion 5 stalks; Chili pepper 1 piece; Brown sugar 1/3 tablespoon; Red pepper powder 1/2 tablespoon; Minced garlic 1/2 tablespoon; Soy sauce 2 tablespoons; Water 1 tablespoon; Sesame oil 1 tablespoon; Toasted sesame seeds 1 tablespoon; Potato starch 4 tablespoons; Curry powder 1 teaspoon; Vegetable oil as needed

Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.

15 min Difficulty Easy side dish

Main ingredients

TofuGreen onionChili pepperRed pepper powderCurry powder

Ingredients needed 2 servings

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Tofu Green onion Chili pepper Red pepper powder Curry powder

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Kim Dae-seok's Tofu Pan-Fried

Combination of softly pan-fried tofu with a rich, addictive green onion soy sauce marinade, without salt seasoning or egg wash

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Tofu 1 pack (340g)

Salt a pinch

Green onion 5 stalks

Chili pepper 1 piece

Brown sugar 1/3 tablespoon

Red pepper powder 1/2 tablespoon

Minced garlic 1/2 tablespoon

Soy sauce 2 tablespoons

Water 1 tablespoon

Sesame oil 1 tablespoon

Toasted sesame seeds 1 tablespoon

Potato starch 4 tablespoons

Curry powder 1 teaspoon

Vegetable oil as needed

Recipe

Rinse the tofu under running water, then wrap it in a kitchen towel and squeeze out all moisture completely.
Cut the dried tofu into slightly thick slices, lay them on a cutting board, sprinkle a little salt on both sides, and gently pat with your hands to season.
Chop 5 stalks of green onion finely, and halve 1 chili pepper, remove the seeds, then mince it roughly.
In a bowl, combine the chopped green onion, minced chili pepper, brown sugar 1/3 tablespoon, red pepper powder 1/2 tablespoon, minced garlic 1/2 tablespoon, soy sauce 2 tablespoons, water 1 tablespoon, sesame oil 1 tablespoon, and toasted sesame seeds 1 tablespoon. Mix well to make the sauce.
Pour 4 tablespoons of potato starch and 1 teaspoon of curry powder into a plate and mix thoroughly. Coat the seasoned tofu evenly on both sides with the starch mixture.
Add vegetable oil to a pan as needed, then place the coated tofu pieces one by one over medium-low to low heat, frying until crisp and golden.
When the bottom side turns golden brown, flip and cook the other side evenly until a gentle curry aroma rises.
Transfer the perfectly cooked tofu pancakes to a serving plate and top with the prepared sauce to finish.

Remove moisture from tofu, slice into thick pieces, and lightly season with salt on both sides.
Finely chop vegetables and mix with soy sauce, brown sugar, sesame oil, and other seasonings to make a spicy sauce.
Mix potato starch and curry powder, coat the tofu, then pan-fry in oil over low heat until golden and crispy on the outside, chewy inside.

Cooking tips

Since curry powder can burn easily, use low or medium-low heat to fry slowly and preserve color and aroma.
Do not let the coated tofu sit too long after starching, as it may become soggy—fry immediately after coating for a crisp exterior and chewy interior.
The finished sauce pairs well with steamed seaweed or other fried dishes, making it a versatile all-purpose condiment.

Recommended for

Those looking for a chewy, fragrant twist on regular tofu pancakes.
Parents seeking a mild, savory tofu side dish kids will love.
Home cooks wanting to quickly prepare a main dish with simple ingredients.

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Kim Dae-seok's Curry Starch Tofu Pancake

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Ingredients needed 🛒2 servings