Thursday, May 6, 2010

Spicy Korean Tofu


This is another dish that I had to get creative with and figure out. All because, my favorite Korean restaurant closed down and no one else in town seems to make it quite the same.
This tofu is a fiery hot side dish or main dish depending on how much you love tofu. I made this up last night to go along with PORK BULGOGI and of course kim chee.

I happen to have a jar of Korean red pepper powder in my cupboard. If you don’t, you can sub cayenne. But, there is no sub for the red pepper paste (koh-choo jahng), which keeps well in the fridge for months.

2 pound tofu, regular or firm
1 med. onion, sliced thin
4 cloves garlic, sliced thin
1 Tbsp. sesame oil, add last
1 Tbsp. sugar
1 tsp. Korean red pepper powder or cayenne
3 Tbsp. Korean red pepper paste
3 Tbsp. soy sauce
3 Tbsp. water
Cut tofu into 1” cubes and drain.
Slice onion and garlic thin.
Heat wok on med - high and add 1 – 2 Tbsp. oil.
Saut̩ the onions and garlic for about 1 Р2 minutes; add tofu and cook until heated through.
Add sauce and bring to a boil.
Place in a serving dish and drizzle with sesame oil.
Garnish with green onions and toasted sesame seeds (optional).

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