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Seasoned Tofu

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Friday, 22 February 2013
List of viewable recipes from "Quick and Easy Korean Cooking (Gourmet Cook Book Club Selection)" by Cecilia Hae-Jin Lee

Recipe from Quick and Easy Korean Cooking (Gourmet Cook Book Club Selection) by Cecilia Hae-Jin Lee (Chronicle Books, 2009)

ImageTofu is one of the best inventions of all time. Not only is it good for you, but it also takes on seasonings really well and comes in a range of textures. I like to use firm tofu for this dish so that it doesn't fall apart when cooking, but in a pinch the medium-firm kind will do as well. This easy side dish is a great addition to any weeknight meal, but it's also good enough to serve at a dinner party.

  • One 18-ounce package firm tofu
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon Korean chile powder
  • 1 tablespoon vegetable oil


Remove the tofu from its package and let it drain in a colander or on its side in a bowl.

Combine the green onions and garlic in a small bowl. Add the soy sauce, sesame oil, sesame seeds, and chile powder and mix.

Cut the tofu cube lengthwise in half, then cut into 1/2-inch-thick slices.

Heat the vegetable oil in a large skillet over high heat. Carefully place the tofu slices in the skillet. Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.

Reduce the heat and spoon the seasoning over the tofu, distributing it somewhat evenly. Cover and let steam for 2 to 3 minutes. Transfer to a plate and serve immediately.

Makes about 4 servings

Variation: If you like your food to have a bit of a kick, finely chop 1/2 jalapeño (remove the seeds, of course) and add it to the soy mixture.

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Last Updated ( Saturday, 23 February 2013 )
 
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