Steps

1. Cut the Firm Tofu: Gently cut 1 block (approx. 300g) of firm tofu in half, then into 1cm thick slices.
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2. Drain the Tofu: Arrange the cut tofu on paper towels, being careful not to break its shape. Sprinkle 1/3 tsp of salt over the surface as a preliminary seasoning. Layer more paper towels on top and gently press to absorb the moisture. (Key Tip!) Sprinkling salt draws out moisture and concentrates the umami flavor.
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3. Make the Scallion Sauce (Chop Green Onions): Finely chop 2 stalks of green onions.
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4. Make the Scallion Sauce (Mix): In a bowl, combine the chopped green onions, 2 tbsp soy sauce, 1.5 tbsp vinegar, a pinch of grated garlic, 1/2 tsp sugar, 1 sliced red chili pepper, and 1 tbsp toasted white sesame seeds. Mix well.
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5. Coat Tofu with Flour: Lightly coat the drained tofu with all-purpose flour.
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6. Prepare Egg Wash: Beat 1 egg and add a pinch of salt to create the egg wash.
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7. Prepare Tofu for Frying: Dip the flour-coated tofu into the egg wash.
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8. Fry the Tofu: Heat a generous amount of 2 tbsp sesame oil in a frying pan. Arrange the egg-coated tofu slices in the pan and fry. (Key Tip!) The original method emphasizes frying just enough to achieve a golden color, but you can also fry them until crispier if you prefer.
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9. Flip and Fry: Once one side has a nice golden brown color, flip the tofu and fry the other side until golden brown.
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10. Plate: Arrange the fried Tofu Jeon on a plate.
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11. Drizzle with Scallion Sauce: Generously pour the scallion sauce over the Tofu Jeon.
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