3 Korean Tofu Recipes

3 KOREAN TOFU RECIPES!

Steps:

• Cut your tofu block in half (we'll use only 150 g). Use a squeeze bag or cheese cloth to squeeze the water out of the tofu. As you squeeze, the tofu will also break into small crumbles. (Alternatively, you can microwave the tofu for 2 minutes, then smoosh it against a sieve. Try to get as much water out of the crumbled tofu as you can). Then set it aside for later.
• Peel and cut your potato into chunks. Dice your onion into small pieces. De-seed each of your chili peppers and cut into small pieces as well.
• Place the potato chunks into a blender or food processor. Add some water (1/2 cup) into the blender. Blend until smooth.
• Place a sieve over a mixing bowl. Then pour the blended mixture through the sieve. The potato mixture will remain in the sieve, while the starch water falls through into the mixing bowl. Use a spoon and smoosh the potato mixture against the sieve to squeeze-out any excess water. (Note: Don't throw away the starch water either - we'll use it later)
• Now, place the potato mixture into another mixing bowl. Add the crumbled tofu pieces in. Then mix the two thoroughly until it turns into an even consistency (like oatmeal).
• Add in the onion pieces and chili peppers.
• Crack in one egg and toss in some mozzarella cheese (a handful).
• Now back to the mixing bowl with the residual starch water. After 10 minutes, pour the water out. On the bottom of the bowl, there will be a layer of potato starch. Use a spoon to scoop it up and place it into your tofu-potato mixture. Give it all a good mix.
• Your mixture will most likely be too wet. Add in flour or Korean pancake mix (3-4 Tablespoons) to thicken it up. At this point, the batter shouldn't fall off your spoon if you hold it upside down.
• Place a non-stick frying pan on medium-low heat. Place in a generous amount of oil. Once it's hot, use a dining spoon to place in 1 large scoop of the batter at a time into your frying pan. Cook the pancakes on both sides until they turn golden brown.
• Make dipping sauce - mix equal parts Ketchup and Sriracha Sauce.
• Eat them while they're hot. Bon Appetit!
• Cut up the head of broccoli into individual florets. Cut the larger florets in half - so it's easier to eat!
• Cut your tofu block in half - we'll only use 1/2 of it (150 grams)
• Now make the marinade: Soy Sauce (1/2 Tablespoon), Sesame Oil (1 Tablespoon), Minced Garlic (1 teaspoon!), Salt (1/2 teaspoon!) and Sesame Seeds (few shakes). Mix together thoroughly.
• Bring a pot of water up to boil. Season the water with a few shakes of salt.
• When the water comes up to a boil, place the tofu in for 1 minute. Then take it out and let it cool down.
• Bring the water back up to boil. Place broccoli pieces in for 1 minute. Take them out and cool them down completely under cold water.
• Put tofu onto a cutting board. Use a knife and smoosh it into a crumbly paste. Put the tofu paste into a squeeze bag (or cheese cloth) and squeeze out as much water as you can.
• Place broccoli into squeeze bag (or in a cheese cloth) and squeeze out the water as well.
• Now, place both the broccoli and tofu into a mixing bowl. Add-in the muchim sauce. Put on a plastic glove and mix together.
• Serve as a banchan - eat with rice!
• Start by making Anchovy-Kelp Broth - here's a video on how to make it.
• Prep ingredients: Cut red and green chili peppers into small pieces.
• Quarter Button Mushrooms. Cut Shiitake Mushrooms into small slices. Then slice your onion into thin slices. Cut the spring onion into thin slices.
• Cut tofu block into bite-sized blocks.
• Make Braising Sauce by mixing: Gochujang (1 Tablespoon), Gochugaru (3 Tablespoons), Soy Sauce (4 Tablespoons), Mirim (1 Tablespoon), Honey (1 Tablespoon), Minced Garlic (1 Tablespoon), Sesame Oil (1 teaspoon!), Black Peppers (few shakes).
• Take out a large pot. Place tofu pieces on the bottom. Add in the onion, mushrooms, chili peppers and spring onions on top. Then, add in the Anchovy-Kelp Broth (1.5 cups).
• Finally, add the spicy marinade on top. Put the lid on. Place on high heat and bring the pot to a boil. Once it comes to boil, reduce the heat to a medium! Also, use a ladle to evenly stir the marinade into the broth. Then place the lid back on.
• With the lid-on, reduce for 15-20 minutes (or until the broth reduced to a 1/3). Then add in the udon noodles. These noodles will soak up a lot of the broth. Let the noodles cook for 2 minutes. Then it's done!
• Put on a plate, top-off with a few spring onions pieces and serve with rice (It's spicy!)

KOREAN SOFT TOFU STEW (SOON DU BU JIGAE)

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

KOREAN TOFU AND VEGETABLE SOUP

Steps:

• Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

KOREAN TOFU

Steps:

• Use your hands to gently press the drained tofu with paper or kitchen towels to remove excess moisture. Slice the tofu into ½ inch thick rectangles or squares.
• Heat the oil in a large nonstick or cast iron skillet over medium-high heat. Cook until golden brown on both sides, about 3-4 minutes per side.
• While the tofu is cooking, whisk together the water, soy sauce, maple syrup, sesame oil, green onion, garlic, gochugaru, and sesame seeds.
• Pour the sauce over the tofu and lower the heat to a steady simmer. Cook, on one side for 3-4 minutes, flip and cook for another 2-3 minutes until the tofu has absorbed the color of the sauce and the sauce is reduced. Serve topped with more green onion and sesame if desired. Enjoy!