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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DiepLicious https://dieplicious.com/
Pickled daikon and carrots

Korean spice tofu LS

 

 

 

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

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