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Korean Tofu

Yum! Tasty tidbits you can pick up with chopsticks. So who says you can’t learn to love tofu? This Korean classic is usually served in slabs, but cubes are more mouth-friendly. Gochugaru is Korean dried red chili. It comes in the form of powder or tiny flakes. The red flakes look shiny and lovely. You can buy sesame seeds that are already toasted at Asian grocery stores or some supermarkets. The cutting instructions are for a standard, brick-shaped block of tofu.

3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) vegetable stock
2 tbsp (15 mL) toasted sesame oil
1 tbsp (15 mL) gochugaru flakes
3 large green onions (white and light green parts), chopped
3 cloves garlic, minced
1 lb (500 g) block firm tofu, drained, patted dry
1 tbsp (15 mL) peanut or other neutral oil
1 tbsp (15 mL) toasted sesame seeds

In small bowl, stir together soy sauce, stock, sesame oil, gochugaru, onions and garlic.

Cut tofu block into about 1 x 1 x 1/2-inch (2.5 x 2.5 x 1 cm) cubes. Like so: Cut block in half horizontally through centre to make 2 rectangles, each about 1 inch (2.5 cm) thick. Cut each rectangle lengthwise into 3 sticks, each about 1 inch (2.5 cm) wide. Cut each stick into about 1/2-inch (1 cm) segments.

Heat peanut oil in a 12-inch (30 cm) skillet (preferably but not necessarily non-stick) on medium-high until shimmery. Add tofu in single layer. Cook until golden brown in spots and slightly crispy at some edges, about 5 minutes, occasionally shaking pan, and tossing and turning with spatula.

Reduce heat to low. Quickly but gently stir in soy mixture. Cover and steam 2 minutes, until sauce thickens and coats tofu. Remove from heat. Sprinkle sesame seeds over top. Toss gently.

Makes 4 servings.

Credit: Susan Sampson
Tested in Imperial

 

   

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