Spicy Korean Pan Fried Tofu

Drain the tofu thoroughly. Slice into 1/4″ thick slices, and pat each slice dry. I like to do this by placing each slice as I cut the on a plate lined with a tea towel and gently blotting away additional moisture with an additional towel.

Heat the grapeseed or canola oil in a large skillet over low-medium heat. Gently lay the tofu slices in the pan; you may need to fry them in two batches to avoid overcrowding the skillet. Fry for 5 to 7 minutes, or until beginning to turn golden brown. Turn and fry the opposite side for an additional 5 to 7 minutes. Remove from pan and place on a paper towel lined plate to absorb any excess oil.

While the tofu is frying, you can prepare the sauce by whisking together the soy sauce, water, sesame oil, red pepper flakes, honey, garlic, green onion, and jalapeno (if using) together in a small bowl.

When the tofu is ready to be served, drizzle with the sauce and sprinkle with the toasted sesame seeds.