Recipe Tofu. Korean Style.

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bburned

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Korean Braised Tofu. I dont have many vegan dishes, but here is one.

spicy, nutty. very good. I rarely get much because my wife eats it while I do dishes.

k tofu.jpg
 
SatNavSaysStraightOn said:
Is this something you make or are buying? I'd love to know the recipe if you're making it.
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i make it. actually have it memorized. i use a wok.

Tofu preparation
cut tofu. i used firm tofu.
pat it dry and pan fry them until they turn kinda golden. i set them aside since i dont want to crowd pan/wok while i cook in batches

Sauce ingredients
3 tablespoons of soy sauce,
3 tablespoons of water. maybe 4
1 tablespoon of sesame oil.
1 tablespoon of sweet mirin.
1/4 tablespoon of sugar
1 heaped tablespoon of Korean chili flake, Gogjajaru (or something)
2 chopped green onions.

Sauce method
mix all ingredients up.

Assembly
now when the tofu is all done, i put them all back into pan/wok, get it hot and dump in the sauce, and it immediately sizzles. toss toss toss toss for about 30 seconds-minute.
plate it up.
garnish with sesame seeds (i always forget this step) and some greens..more green onion tops or cilantro?
 
Last edited by a moderator:
bburned said:
i make it. actually have it memorized. i use a wok.

cut tofu. i used firm tofu.
pat it dry and pan fry them until they turn kinda golden. i set them aside since i dont want to crowd pan/wok while i cook in batches

sauce is easy. 3 tablespoons of soy sauce,
3 tablespoons of water. maybe 4
1 tablespoon of sesame oil.
1 tablespoon of sweet mirin.
1/4 tablespoon of sugar
i do a big tablespoon of Korean chili flake. Gogjajaru (or something)
2 chopped green onions.
mix it up.

now when the tofu is all done, i put them all back into pan/wok, get it hot and dump in the sauce. and it imeediately sizzles. toss toss toss toss for about 30 seconds-minute. plate it up.

garnish with sesame seeds (i always forget this step) and some greens..more green onion tops or cilantro?
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Nice, I have all the ingredients except for the Tofu. I may try it this weekend!
Koreans love their green onions, I'm sure its just garnished with more green onions (tops, finely sliced) rather than cilantro.
 
WOW!! there is a recipe editing format?! hahahha..

i thought this was for fun. next time i'll use random units and stuff. :)
 
bburned said:
WOW!! there is a recipe editing format?! hahahha..

i thought this was for fun. next time i'll use random units and stuff. :)
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Yes, of course. The standard format makes for much easier reading across the site, and the “Recipe” (or “Recipe & Video”) prefix helps with searching.

You can click the User Guidelines and Rules link at the bottom of the page; #21 covers recipe formatting. As to the format itself, the easiest thing is to pull up an existing recipe and use that as a guide. It’s a pretty simple format.
 
This dish looks very delicious. I will definitely try to make tofu according to your recipe. I think it will be very tasty and my wife will like it.
 
Gochugaru is the hot chili powder. I'd probably use Gochujang, which is a paste. I think it has more flavor.
 
Sarumann said:
This dish looks very delicious. I will definitely try to make tofu according to your recipe. I think it will be very tasty and my wife will like it.
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wife and I have been vegetarian for over 5 years now, I never thought I could give up animal products before, but now I love it. I recently bought TofuBud Tofu Press - Tofu Presser for Firm or Extra Firm Tofu - Tofu Maker with Water Drainer Made from Durable Sustainable Materials - Tofu Recipe Book Included: Baking Tools & Accessories: Amazon.com.au to make solid tofu. Because often store-bought tofu falls apart and looks like mush.
 
Sarumann said:
Because often store-bought tofu falls apart and looks like mush
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The only time I have encounter tofu falling apart when cooked is if I use silken tofu when a recipe calls for the normal regular tofu. The two are not interchangeable. In fact I often have to deliberately buy silken tofu to make a scrambled tofu recipe.

In the UK, it is not difficult to purchase regular tofu, rather than silken tofu. Usually the hunt is to find and locate silken tofu. Perhaps you need to look in the fridge section rather than the shelving in the isles (silken tofu is usually found in the Japanese section in the isles).

Silken tofu is also known as Japanese tofu.
Regular tofu is Chinese tofu
(And for completeness, Burmese tofu is made with chickpea flour, not soya beans and I've never found it for sale, I have to make my own at home and it doesn't need pressing).
 
Sarumann said:
wife and I have been vegetarian for over 5 years now, I never thought I could give up animal products before, but now I love it. I recently bought TofuBud Tofu Press - Tofu Presser for Firm or Extra Firm Tofu - Tofu Maker with Water Drainer Made from Durable Sustainable Materials - Tofu Recipe Book Included: Baking Tools & Accessories: Amazon.com.au to make solid tofu. Because often store-bought tofu falls apart and looks like mush.
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I thought you were in the UK? But it seems you are in Australia?

In the UK the Tofoo brand needs no pressing at all. Its brilliant.

SatNavSaysStraightOn said:
In the UK, it is not difficult to purchase regular tofu, rather than silken tofu. Usually the hunt is to find and locate silken tofu. Perhaps you need to look in the fridge section rather than the shelving in the isles (silken tofu is usually found in the Japanese section in the isles).
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Not any more or indeed for a long while: Tofoo is super firm, no pressing needed. You may recall I was a winner in Tofoo competition some years back. I'm a Tofoo Legend!
 
Morning Glory said:
Not any more or indeed for a long while: Tofoo is super firm, no pressing needed. You may recall I was a winner in Tofoo competition some years back. I'm a Tofoo Legend!
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Not sure I understand you. Silken tofu is a different variety of tofu, Japanese not Chinese. It does break down and is best for custards, moose, creams and so on. You don't press it. It isn't designed for that.

I know of Tofoo and remember your winning, though I still prefer Cauldron Foods tofu in the UK. Here in Australia it is different. The selection of tofu is daunting and all varieties and combinations are accessible, Burmese tofu being the exception.
 
SatNavSaysStraightOn said:
Not sure I understand you. Silken tofu is a different variety of tofu, Japanese not Chinese. It does break down and is best for custards, moose, creams and so on. You don't press it. It isn't designed for that.

I know of Tofoo and remember your winning, though I still prefer Cauldron Foods tofu in the UK. Here in Australia it is different. The selection of tofu is daunting and all varieties and combinations are accessible, Burmese tofu being the exception.
Click to expand...

Sorry - I think I misread your message as saying non silken tofu 'is difficult to find' in the UK. My mistake.
 
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