PUNCHY KOREAN STYLE MAPO TOFU
This is a simple and extremely flavorful tofu and beef dish that goes well over a bed of rice. The good thing about this recipe is the flexibility in the amount of ingredients needed. If you prefer less meat, go for it. If you prefer more sauce, it's up to you. There are no hard and fast rules, except perhaps not to use too much oyster sauce.
Provided by olivejuice
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium-sized skillet over medium heat, saute the ground meat and chopped onion.
- When meat is nearly cooked through and onions are translucent, add miso and oyster sauce.
- Stir to coat meat and onion pieces throughout.
- Add tofu cubes and gently combine with meat and onion mixture. It might not look like enough sauce at first, but with enough stirring, all the tofu will be coated perfectly.
- Saute until meat is cooked through and tofu is heated, about 5 minutes.
- If needed, keep warm on low and stir occasionally so the sauce doesn't stick and burn. Otherwise, serve hot on top of white short grain rice.
Nutrition Facts : Calories 531.4, Fat 22, SaturatedFat 7.7, Cholesterol 77.1, Sodium 897.2, Carbohydrate 48.5, Fiber 1.9, Sugar 2.3, Protein 34
MAPO TOFU RECIPE BY TASTY
Mapo tofu is the perfect dish to add to your weekly routine. It's savory and spicy (and happens to be vegetarian!).
Provided by Aleya Zenieris
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fill a small pot with water and bring to a boil. Remove from the heat and add the shiitake mushrooms. Soak for 30 minutes, until completely rehydrated. Remove the mushrooms from the water and reserve the soaking liquid. Coarsely chop the rehydrated mushrooms.
- Dice the tomatoes and green bell pepper. Stem and chop the white button mushrooms.
- In a small bowl, combine the chili garlic paste, black bean with garlic sauce, bean paste, soy sauce, hoisin sauce, and sugar. Stir until smooth.
- Dice the tofu into 1-inch (2 ½ cm) cubes.
- In a large skillet or wok, heat the olive oil over medium heat. Add the rehydrated shiitake and button mushrooms, bell pepper, and tomato and cook until the pepper and mushrooms have softened slightly, 1-2 minutes.
- Add the sauce and cook, stirring occasionally, for 3-4 minutes, until fully combined and fragrant.
- In a small bowl, stir together the cornstarch and ½ cup (75 G) of the reserved mushroom soaking water until the cornstarch dissolves.
- Add the cornstarch slurry to the pan and cook until the sauce thickens, about 2 minutes. Stir in the tofu and cook until heated through, 2-3 minutes more.
- Serve immediately over cooked white rice.
- Enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 10 grams, Sugar 6 grams
KOREAN STREET TOAST
Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Ham
Time 25m
Yield 1
Number Of Ingredients 14
Steps:
- Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
- Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
- Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
- Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
- Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
- Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.
Nutrition Facts : Calories 937.5 calories, Carbohydrate 49.9 g, Cholesterol 514.8 mg, Fat 69.6 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 33.9 g, Sodium 2594.5 mg, Sugar 14.5 g
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