I grew up eating this dish, and it always brings back happy childhood memories. Cut a 16 oz block of tofu in half vertically, and then crosswise into ½” thick slices. Blot each piece with paper towels until bone-dry; this will minimize splattering and help the tofu brown instead of steam. Heat 1 Tbsp vegetable oil into a pan (I prefer cast-iron) on medium/medium-high heat. When the oil starts to shimmer, gently place tofu slices in pan; do not crowd the pan. Let cook on until the bottom side is browned (about 3 mins for a hard sear), then gently flip over. Repeat until you have cooked all tofu slices (using a 9 inch cast iron pan, you probably will have three rounds of cooking). Serve with a soy-vinegar sauce (yangnyum): ½ tsp sugar, 1 tsp rice vinegar, 2 tsp soy sauce, and ¼ tsp sesame seeds. (Feb. 2016 and June 2020)
Cooking Adventures 