Sunday, June 29, 2008

Tofu w/Seasoning Sauce - (두부 무침)



Start off by purchasing firm tofu.



I start off by cutting it into thirds, then cutting it into 1/4 inch slices.



Lightly oil (I use regular Olive Oil) a pan and fry all the tofus until golden brown. Some people will sprinkle salt at this point, but I'm sure I've mentioned before but I try to avoid salt and MSG whenever possible...



While the tofu is frying, get your seasonings in order. I LOVE these bottles that they sell at Cost Plus World Market. It makes cooking such a breeze! I used to keep my gook ganjang in one of them too, but I realized that gook ganjang tends to get bad quickly (I would see mold floating around), so now I keep my gook ganjang in the fridge....problem solved.



Mix together: 4 tb gook ganjang, 3 tb soy sauce, 1/2 tb minced garlic, 1 tb sesame oil, 1 tb sesame seeds, 2 handfuls of green onions (or more), 2 tb red pepper powder.



Arrange the tofu in tupperware (or a plate).



And distribute the mixture evenly on top.



You can start another layer and continue....



I plated some for the MR's breakfast this morning. It's a light and healthy breakfast side dish~~ You can store the rest in the fridge for 2-3 days. Enjoy!

5 comments:

  1. this reminds me of my mom's cooking. i love your site! thanks for the wonderful recipes. :)

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  2. your recipes make me feel homesick. :) i'm definitely going to try a few of your recipes.

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  3. Hmmm..mine had a thicker consistency..wondering if I used the right gochu garu...i used the fine one but yours appears different. Ay...I can't cook even with your step by step directions!
    I would always be on food 911!

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  4. looks amazing! I'm going to try it

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  5. Hello. I've always been crazy about Korean cuisine for its delicate balance of flavours and colorful arrangement. Just wonder: what's the difference between soy sauce and gook ganjang?

    ReplyDelete

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