This is a recipe I came up with about ten years ago. It’s quite simple and it uses the typical spice profile of Korean food. It’s pretty healthy and provides lots of protein and magnesium — and, yes, salt. But who doesn’t love salt? (My cardiologist.) Adjust amount of ingredients as you wish.
This is a pretty spicy dish. Use less pepper flakes if you can’t take the heat.
Prep Time: 5 min
Cooking Time: 10 min
Feeds: 2 people
- 1 12-16 oz block of firm, raw tofu in water
- 1 Tbl. Korean red pepper flakes
- 1 Tbl. Freshly minced garlic
- 1 tsp. powdered ginger
- 2-3 Tbl. Soy Sauce or Tamari
- 1 Tbl. Roasted Sesame oil
- 3 Tbl. rice wine
- 1 Tbl. Roasted sesame seeds
- 3 Finely chopped green onion
Check out my video below to see how it’s made. An added bonus: you get beautiful music composed and recorded by yours truly.
First drain the tofu and squeeze the excess water out by wrapping it in paper towels or a kitchen towel. I’d probably go with a clean towel, but hey, who am I to judge?
Next, chop the green onion. This will go in while cooking, while retaining some to use as a garnish. Skip this if you abhor green onion.
Now for the sauce. In a small bowl, combine the soy sauce, ginger, garlic, pepper flakes, and cooking wine, and stir it up. Add about a tablespoon of water with it.
Get a skillet 10 or 12 inch will be fine. Put one or two tablespoons of your favorite cooking oil. Or, if you’re ol’ skool, plop a heaping of lard in there! Yum.
Set the heat to medium high.
Next: after the tofu is dried well, put in both hands and squish it like a rotten zombie’s head. Let it go through your hands into the warm oil. Take a spatula and break up the large pieces. Now, just let it fry for a good 5 – 10 minutes. Basically, you want most of the water cooked off and you want a little browning. When it’s almost ready, toss in most of the chopped green onion.
When the tofu is looking good, lather the sauce over it like Captain Pickard’s shiny dome. Mix it all up well. Keep moving it for the next two minutes. By now, it should be smelling delicious, and — it’s done.
Garnish with green onion and sesame seeds. Serve over rice.
For a bonus eat with roasted laver (Gim in Korean.)