International dishesTofu DishesKoreaAbout 20 minutes
This one is done in about 20 minutes, with golden brown tofu carrying a mildly spicy soy sauce. The difficulty is browning the surface without letting it scorch.
The tofu is cut into rectangles of about 3 x 4 x 1cm, and the 1cm thickness lets it take on flavor without falling apart. It braises over low heat for 5 to 10 minutes until only a little sauce is left in the pan.
This batch weighs about 435g, at roughly 103 calories per 100g.
Method
Rinse the tofu gently under running water and pat it dry, then cut it into rectangles of about 3 x 4 x 1cm, keeping the thickness at 1cm.
Put 1 tablespoon cooking oil in a pan, lay in the tofu, and fry over high heat for 1 to 2 minutes per side until golden brown.
Mix 2 tablespoons soy sauce with 1 teaspoon chili powder, 1 teaspoon minced garlic, 1 tablespoon chopped spring onion, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon black pepper and 1 teaspoon toasted white sesame seeds.
Pour the seasoning over the tofu in the pan, add 50ml water, lower the heat and cover for 5 to 10 minutes until only a little sauce remains in the pan.
Lift the tofu onto a plate with a spoon for a gentle hand, pour over the remaining sauce, and scatter on more toasted white sesame seeds.
Tips
High heat gives the prettiest surface, and the flame can come down if scorching is a worry.
Spoon the sauce over every piece of tofu before the lid goes on, since pouring it in one spot leaves some pieces strong and others bland.
A thoroughly dried tofu surface keeps the oil from spitting.
If the tofu tastes flat, add a splash of water and keep cooking.
Korean chili powder gives a pretty red color and a gentle heat, and a mild Vietnamese chili powder works in its place.
A spoon lifts the tofu onto the plate gently, while chopsticks break the pieces.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.