Korean Style 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 STYLE TOFU RECIPE

Steps:

• Combine scallions, garlic, pepper flakes, ginger, water and soy sauce in a medium bowl.
• Pat dry tofu slices or drain the water by putting the slices on a cutting board and leaving them slanted against something underneath for about half an hour.
• Heat skillet or pan on medium heat. Brown tofu slices on both sides. This is the hard part. Tofu will undoubtedly stick to the pan if not careful. If you have a ceramic coated non-stick pan, this will be a piece of cake. I have stainless steel pan and it can be a disaster so I heat the pan hot, add oil before adding the tofu slices. And I make sure to tilt the pan to get the oil underneath the tofu so that they won't stick. Make sure NOT to flip the tofu too many times because they will crumble. Just lift the edges a little so that oil can get underneath them. Browning one side should take about 5 minutes or so, depending on your stove. Then, turn them over carefully to brown the other side. When both sides are brown, put the tofu pieces on a single layer.
• Add the fried tofu in a medium sauce pan. Then, spoon the seasoned soy sauce mixture on top. Add more tofu on top of the sauce, and then, sauce. Repeat until soo the tofu pieces are seasoned with soy sauce.
• Bring the pan to boil on medium heat. Once the soy sauce boils, reduce the heat and simmer for 5 minutes. Garnish with remaining black sesame seeds and serve while it's hot.

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 FRIED TOFU

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Chop tofu into thin squares approximately 1 1/4 by 1/2 inch. Season one side of tofu squares with salt and pepper.
• Place flour in a shallow dish and place beaten egg in a separate shallow dish. Coat tofu with flour first, then with egg, and place on a third dish. Reserve leftover beaten egg.
• Heat oil in a large skillet over medium heat. Fry tofu in the hot oil for 2 minutes; sprinkle scallion on top. Flip tofu, brush remaining egg on top and sprinkle with crabmeat. Heat 2 minutes more and flip again. Brush again with egg, cook 2 minutes. Flip and coat again, for a total of 2 to 3 times. Reduce heat or cook for less time if egg coating is in danger of burning.
• Pour soy sauce into a bowl and serve with tofu.

KOREAN-STYLE BROILED TOFU

Steps:

• Preheat the broiler.
• Cut the tofu into 1/2" slices.
• Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
• Broil, as close to the heat as possible until the tofu is lightly browned.
• Turn over and brown on the other side.
• Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
• Heat the soy mixture to a boil in a large pan over medium heat.
• Gently add the tofu in a single layer.
• Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
• Sprinkle with the green onions and serve.