Saturday, November 13, 2010

Korean Tofu

I stopped at an awesome Korean market yesterday, Go Bu Gi, in Beaverton and got some Korean red pepper powder. So naturally I had to use some. I still had a craving for the spinach banchan I wrote about a few days ago and planned on doing some Korean sautéed tofu to go with it. Add some steamed rice and dinner is ready. The pictures came out even worse than usual and kind of make it all look in distinct, but it’s a great combination of flavor. I love Korean food, but will that I’m very fluent in it yet.  This tofu dish is sort of a composite recipe, but it’s something I’ll definitely be making again soon.

Korean Tofu

1 block of firm tofu cut into slices about ½ inch thick, drained on paper towels to remove excess moisture
1 bunch of scallions, trimmed and cut into 1-2 inch long pieces
1 tablespoon of roasted sesame seeds

Sauce ingredients:
¼ cup of soy sauce
1 tablespoon of sugar
3 cloves of garlic, finely chopped
1-3 teaspoons of Korean red pepper powder
1 teaspoon of sesame oil

Mix the sauce ingredients together and set aside in a small bowlIn a non-stick skillet, sauté the tofu in a little oil or spray oil for about 3-5 minutes per side (just to get some color). Remove from pan and keep warm. Add the scallions and cook for 1-2 minutes, tossing occasionally. Add the tofu slices back to the pan and add the sauce. Cook for one minute to heat everything through. If the sauce reduces too much, add some water. Sprinkle the sesame seeds over the tofu. Serve over steamed rice with a side of spinach banchan or kimchee (or both).

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