South Korean Spicy Tofu Saute Recipe, Seasoned with Chili Powder

Resep Tumis Tahu Pedas Khas Korea Selatan, Bumbui dengan Cabai Bubuk

South Korea has a special feature in its food, there are many side dishes on the table to complement the meal.

South Korea has side according to Tasteatlas.com namely kimchi , gim gui (grilled seaweed sheets), nakji bokkeum (fried octopus), and dubu jorim (spicy tofu).

This time, you can try making a jorim dubu . How to cook dubu jorim is to sauté tofu with gochugaru (coarse chili powder), garlic, ginger, and soy sauce.

Before starting to cook, check dubu jorim out the South Korean spicy tofu Bonappetit.com , a delicious dish for the family.

Korean spicy tofu stir fry recipe

Ingredients:

• 396 grams or 1 box of solid tofu
• 3 tbsp soy sauce
• 3 tablespoons mirin or replace it with sugar and water in a ratio of 3:1
• 1 tsp sesame oil
• 3/4 tsp gochugaru (coarse chili powder) or other chili powder
• 1 onion stalk
• 2 tbsp grapeseed oil or vegetable oil
• Salt to taste
• 1 clove garlic, finely chopped
• 1 tsp ginger, peeled and finely chopped
• Sesame seeds and warm rice, for serving

How to make Korean spicy tofu

1. Wrap the tofu in a clean towel or kitchen paper and place it on a rimmed baking sheet.

Weigh with a heavy object (a few heavy cans) and let sit for ten minutes.

Unwrap the tofu and cut it in half lengthwise, then cut it crosswise into six pieces to make 12 squares.

2. Combine and whisk together soy sauce, mirin or sugar and water mixture, sesame oil, gochugaru, and three tablespoons water in a small bowl. Set aside the sauce.

3. Cut the top of the leek, namely the leaves and thinly slice, set aside some for serving. Thinly slice the spring onions.

4. Heat grapeseed oil or vegetable oil in a non-stick frying pan over medium high heat. Slowly add sliced ​​tofu and season with salt.

Cook until golden brown, about five minutes. Flip the tofu and cook until golden brown on the other side, about five minutes. Transfer the tofu to a plate.

5. Heat the remaining one tablespoon of oil, over medium heat. Cook the leek stalks, and the green parts, garlic, and ginger.

Stir until soft but not browned, for one minute.

6. Put the tofu into the pan, pour the sauce little by little and bring to a boil. Reduce the heat to medium low and cook, turning the tofu every now and then or twice.

Slowly pour in the sauce, cooking until the sauce has reduced by about half, for four minutes.

7. Transfer the tofu to a serving plate, add the sauce and sprinkle with sesame seeds and scallions. Serve with warm rice.

Share this post