Korean spicy tofu

Posted: October 11, 2013 in Korean, Uncategorized
Tags: , , , , , , ,

In my “about” introduction, I promised honest reviews. Not everything will be fantastic, I said. Everything created with love, I said. Jimmy says this is one of my best dishes yet, but let’s be real. We ate spicy tofu that looked more like red scrambled eggs. We gave up halfway through the meal and traded our chopsticks for forks. But I tried it, we somewhat liked it, and Jimmy recommends adding mushrooms during the next go-round. “Or chicken!” So next week, I may be making Korean spicy chicken tofu with mushrooms. For now, see below for tonight’s little experiment.

tofu2 small blocks of firm silken tofu, cut up into 1/2 in squares
4.5 tbsp soy sauce

2 tbsp gochujang paste

2 tbsp toasted sesame seeds

5 cloves garlic, chopped finely

1 tsp sugar
2 scallions, chopped

Fry tofu. Mix the other ingredients together, let it sit for five minutes. Mix them all together on high heat in a non-stick pan. Serve over rice.

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