Monday, March 01, 2010

Korean-Inspired Sauteed Tofu

A Korean tofu dish that doesn't use sriracha?! What is this? This is delicious, as it turns out. I cooked the tofu extra-long so it would get crispy and firmer and loved it. I sauteed some spinach with garlic and sesame oil and we had that and some jasmine rice. It was a very yummy dinner. We would definitely make it again.


Korean-Inspired Sauteed Tofu
Cooking Light, September 2009

Serve this as a first course for an Asian-themed meal, or make brown rice and steamed spinach to go with it for an entrée. Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/8 teaspoon kosher salt
1/4 teaspoon ground red pepper, divided
1 (14-ounce) package water-packed soft tofu, drained
2 tablespoons canola oil, divided
1 ounce fresh ginger, peeled and julienne-cut
3 tablespoons diagonally sliced green onions
1 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1 teaspoon sesame seeds

1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.

2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.

3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sauté 8 minutes or until crisp, carefully turning to brown on all sides. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sauté 30 seconds. Add garlic to pan; sauté 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.

Yield: 6 servings

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