Dubu Buchim (Plain Pan-Fried Tofu)

Pressing the tofu before it hits the pan isn't optional if a real golden crust matters to you. Excess moisture on the surface steams instead of sears, and steaming is what keeps tofu pale and soft rather than developing the color and slight crispness a proper sear provides.

Not crowding the pan is the other detail that actually matters here. Pieces touching each other trap steam between them, and that's often the real reason a batch comes out unevenly browned even when the oil was hot enough.

Plain pan-fried tofu like this is one of the most common banchan on any Korean home table specifically because it needs almost nothing — a hot pan, a little oil, and a light dipping sauce turns an inexpensive block of tofu into a side dish in minutes, which is exactly why it shows up on weeknight tables far more often than any of tofu's more elaborate preparations.

Troubleshooting

Tofu staying pale instead of browning? It likely wasn't pressed dry enough beforehand — give it a proper 10-minute press between paper towels before it goes anywhere near the pan.

Tofu sticking and tearing? The pan probably wasn't hot enough before the tofu went in, or it was flipped too soon — let it develop a real crust before trying to turn it.

Dish tasting bland? The sauce is doing most of the seasoning work here, so don't skimp on it — the tofu itself is meant to be a plain, neutral base.