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Pan-fried Breaded Tofu, Dubujeon

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quick n easy
nut free
prep time: 
10 min
inactive time: 
0 min
cooking time: 
20 min
total time: 
30 min

Tofu lovers! Here is another great way to enjoy tofu. This dish can be served as a main dish, banchan (side dish), appetizer, snack or party food. You can easily add beautiful decorations to make your table eye-popping. You can also use this exact same recipe for other vegetables you like.

See pan-fried breaded zucchini here.
Also see pan-fried tofu recipe (without breading) here.
Also see braised tofu recipe here.

Buy Korean ingredients online here.

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Change to: Metric US

main ingredients

11 ozTofu, Firm (for panfrying) 부침용 두부
½ cupFlour 밀가루 (use buchimgaru for better texture & flavor)
Egg 계란
1 tbsSalt 소금
1 tspBlack Pepper 후추 (optional)
3 tbsVegetable Oil 식용유

for decoration & dipping sauce

1 tbsSoy Sauce (regular) 왜간장
1 tbsVinegar 식초
1 tbsWater 물
½ tspGarlic (minced) 다진 마늘
½ Green Onion 파
Red Chili Pepper 붉은 고추 (optional)
Green Chili Pepper 풋고추 (optional)
½ ozSsukgot (Crown Daisy) 쑥갓 (optional)

Optional Ingredients and Substitutions

Ssukgot (crown daisy): This is mainly for decoration. You can omit this or you can use other herbs. But please note that using other herbs with a strong flavor or aroma will alter the taste of the whole dish. Use only if you like the particular herb taste. Also, some herbs like parsley are not traditionally used in Korean cooking. So, while you can add whatever you like, keep in mind that you may be adding a fusion kick.

Chili peppers: In this dish, chili peppers are used for decoration and in the dipping sauce. Chili peppers in the dipping sauce add a nice, subtle spicy kick. You can omit it or you can add gochugaru (Korean red chili flakes) or dried chili pepper instead.

Buchimgaru: You can use buchimgaru (korean pancake mix) instead of regular flour for extra flavor and crispiness.

Frequently Asked Questions

Breading is coming off the tofu. What's wrong?
Breading might come off if:
1) You forgot to dredge the tofu in flour or buchimgaru before coating with eggs; or
2) The surface of tofu was very wet (i.e., if you soaked tofu in the water after slicing and did not pat-dry it with a towel); or
3) If your pan is not non-stick or too old, the breading will stick to the pan; or
4) You forgot to oil the pan and the breading is sticking to the pan.

My tofu is not crispy enough. How come?
If you like crispy texture, you want to add more oil and pre-heat and cook on high heat. Be extra careful when you add tofu to a pre-heated pan. Hot oil can splash everywhere (especially if your hands were wet and dripping water). Have a splash guard or a lid ready in case. If you want them extra crispy, you can always deep-fry them.

More questions?
Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Wash & Cut

Gently rinse the tofu under running water. Dry it with a kitchen towel. Slice the tofu into ⅜” (1 cm) rectangles. One average size Korean tofu block usually yields 7 to 8 slices. The size may vary depending on the brand. You can also cut into smaller pieces as long as the thickness is about 1 cm.

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Gently rinse


Slice into ⅜” (1 cm)

2. Prep 1

Mince 1 clove of garlic. Chop ½ green onion.

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Mince 1 garlic clove

Chop ½ green onion.

3. Prep 2

Wash and thinly slice red and green chili peppers. If the slices are too thick, they won’t stick to the tofu. Wash and pat-dry ssukgot (crown daisy). Chili peppers can be used for decoration and dipping sauce. Ssukgot (crown daisy) is used for decoration only. Decoration is optional. And you can make a simple dipping sauce without chili peppers, although they add a nice kick.

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Wash & slice

  • 2 red chili peppers
  • 2 green chili peppers

Wash & pat-dry

  • 8 leaves of ssukgot

4. Season

Sprinkle salt and pepper on both sides of the tofu slices.

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Season tofu both sides

  • salt
  • pepper

5. Dredge in flour

Lightly dredge the tofu slices in flour or buchimgaru (Korean pancake mix).

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Dredge in flour or buchimgaru

6. Coat with egg

Beat an egg with ⅛ tsp of salt. You may need more eggs if you are using a large-sized tofu. Coat the tofu slices with eggs by dipping them in the egg mix. Flip the tofu in the egg mix so all sides are coated.

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Beat an egg

with ⅛ tsp salt

Coat tofu with egg

7. Panfry

Coat a nonstick pan with vegetable oil and preheat for 1 minute. Add tofu slices. Add sliced chili peppers and ssukgot (crown daisy) on top for decoration. Cook until the bottom is light golden brown. If you pan-fry on high heat, it will be crispier. If you want softer texture, cook on low heat.

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Coat pan with vegetable oil

  • preheat Med Heat image: medheat.png image: clock.png 1 min

Add tofu

Decorate with chili peppers & ssukgot

Cook tofu until light golden brown

8. Flip

Flip the tofu. Cook until the other side is golden color. Transfer them onto paper towel or a flat strainer to drain oil.

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Cook until golden.

Med Heat image: medheat.png

Place on paper towel.

9. Dipping sauce

Mix 1 tablespoon of soy sauce, 1 tablespoon of water, 1 tablespoon of vinegar, 1 teaspoon of sesame oil, ½ teaspoon of minced garlic. Add sliced chili peppers and chopped green onions. You can add ground sesame seeds if you want a more nutty flavor.

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  • 1 tbs soy sauce
  • 1 tbs water
  • 1 tbs vinegar
  • 1 tsp sesame oil
  • ½ tsp minced garlic


  • sliced chili peppers
  • chopped green onions

10. Serve

Arrange the tofu on a plate. Serve it with a dipping sauce on the side.

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