Friday, November 11, 2011

Spicy Korean Tofu with Pear Slaw

I could not freaking find gochugaru. But I did find a sauce in the Asian aisle of the grocery store that had gochugaru in it. So I used that instead and just reduced the amount of soy sauce to balance it out. This turned out pretty well. The pear slaw was a little pointless and meh, but the tofu was very good. I don't think I would make it again though, since I have a better Korean Tofu recipe already. Oh well!


Spicy Korean Tofu with Pear Slaw
Vegetarian Times, September 2011

Gochugaru, a Korean red pepper powder with a distinctly sweet heat, is used to season this braised tofu dish. It’s worth seeking out and having in your spice pantry, but if you can’t find it, you can substitute red pepper flakes.

1 tablespoon roasted sesame oil
1 14 oz package firm tofu, drained, patted dry, and cut into 8 rectangular slices
3 tablespoons low-sodium soy sauce
1 tablespoon gochugaru or 11/2 tsp. red pepper flakes
2 teaspoons maple syrup
1 teaspoon rice vinegar
2 green onions, thinly sliced (1/4 cup)
2 cloves garlic, minced (2 tsp.)

Pear Slaw
1 Bartlett pear, sliced into matchsticks (11/2 cups)
1 teaspoon rice vinegar
1 teaspoon toasted black sesame seeds

1. To make Tofu: Heat sesame oil in large skillet over medium heat. ?Add tofu, and cook 7 to 9 minutes on each side, or until golden brown.

2. Meanwhile, whisk together soy sauce, gochugaru, maple syrup, vinegar, and 3 Tbs. water in small bowl. Stir in green onions and garlic.

3. Pour sauce around tofu, reduce heat to medium-low, cover skillet, and cook 5 to 7 minutes, or until most of sauce is absorbed. Flip tofu halfway through cooking.

4. To make Pear Slaw: toss pear matchsticks with vinegar and sesame seeds.

5. Arrange 2 Tofu rectangles on each of 4 plates, and top each with Pear Slaw.

Servings: 4

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