KOREAN SPICED TOFU

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Clik here to view.Having 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’ . Image may be NSFW.
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Korean spiced tofu

2014-04-06 17:33:21

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Serves 4

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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.

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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.

By DiepLicious

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calories

157

fat

10g

protein

5g

carbs

14g

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