KOREAN SPICED TOFU

On April 7, 2014 by Tina Diep

Korean spiced tofu FPHaving Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean cooking. Korean cuisine is similar to Vietnamese food in that a lot of small dishes are combined for one meal, which I love.
This dish is something that was influenced by my neighbor Sungmee (who provided the kimchi, chili powder and seaweed) and by David Chang’s recipe for ‘spicy pork sausage and rice cakes’korean spiced tofulettuce roll

Korean spiced tofu
Serves 4
Print
157 calories
14 g
0 g
10 g
5 g
1 g
158 g
1717 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
158g
Servings
4
Amount Per Serving
Calories 157
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1717mg
72%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 5g
Protein 5g
Vitamin A
16%
Vitamin C
44%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tofu ingredients
  1. • 2 onions, halved and sliced
  2. • 2 + 1 tablespoon(s) sunflower oil
  3. • 1 teaspoon toasted sesame oil
  4. • 1 pack of extra firm tofu, drained*
  5. • 3 tablespoons of ssämjang (spiced soy paste)
  6. • 1/3 cup of water
  7. • 1 tablespoon soy sauce
  8. • 1 teaspoon fish sauce
  9. • 2 teaspoons Korean chili powder (kochukaru)
  10. • 1 teaspoon sugar
  11. • 2 tablespoons toasted sesame seeds
  12. • Cracked pepper
  13. • 1 ½ cup of snap peas or snow peas
Korean dipping sauce
  1. • 3 tablespoons soy sauce
  2. • 1 teaspoon sesame oil
  3. • 1½ teaspoons rice vinegar
  4. • 1 teaspoon toasted sesame seeds
  5. • Dash of Korean chili powder (kochukaru)
Instructions
  1. 1. Heat sunflower oil (2 tablespoons) of on a pan over medium heat, and then sauté the onions for about 15-20 min. Set aside.
  2. 2. Mix the ssämjang, water, soy sauce, fish sauce, chili powder, sugar, sesame seeds and cracked pepper in a small bowl, and set aside. Cut the tofu into approx. 24 to 28 rectangular long pieces. (about 3/8”x 5” x 3.5”)
  3. 3. Heat the sunflower oil (1 tablespoon) and sesame oil on the pan, then add the tofu strips and fry them on both sides until crisp (in one or more batches). Add the sauce into the pan with the fried tofu, and stir while sautéing over medium heat for a few minutes until the tofu is coated with the sauce.
  4. 5. Toss the sautéed onions and peas in with the tofu. Continue to sauté until the peas are slightly cooked. The tofu is ready to be served.
  5. 6. Mix the dipping sauce ingredients and serve in a small dipping bowl.
  6. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.
Notes
  1. *You can press the tofu to drain the water out by sandwiching the tofu between two plates, with one or two books placed on the top plate to add weight. You can do this the day before (or at least an hour before) making the dish.
beta
calories
157
fat
10g
protein
5g
carbs
14g
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Pickled daikon and carrots

Korean spice tofu LS

 

 

 

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