Oh that sounds good!
I thought you maybe just baked the tofu plain and ate it alone that way…! Haha, i love tofu but that just didn’t sound appealing.
@ChristinaM is totally right, i use the trader joe’s soyaki on tofu alll the time
I will look for it nxt time I get to TJs.
JoonJoon’s post led me to that website earlier this week. What a vlog charming host. I watched her 4 part mini video series on shopping in an Asian grocery and a few of her recipe videos.
If you like that soy one I definitely recommend trying the spicy version, IMO it is far superior. My mom makes me a big tub of it and it’s one of those foods I just end up standing in front of the fridge and eating.
https://www.maangchi.com/recipe/dubu-jorim
Maangchi doesn’t use any fresh hot peppers in hers but IMO it is key to the dish, there are lots of different recipes out there.
Oh, i would but… i’m a wimpy white girl! so the spicy part is a dealbreaker! Haha, i can handle horseradish and some fermented kimchi in small doses but that’s about it
Hopefully rob can handle the heat and will make it!
I saved this recipe years ago from Chowhound Buttertart:
"I take 2 pkgs of the tetrapak extra firm tofu, slice them into 5 pieces, and put them on paper towels on a rimmed baking sheet sheet to drain, covered with more paper towels and another baking sheet, with a weight on top (like a frying pan, nothing very heavy).
Then I slice up a couple of scallions and mince up some ginger, put about 1/2 c flour in a dish and beat up 2 eggs in another. Mix up 1/2 c chicken stock (can use salted water 0r veg stock), some black pepper, a tb or so of Scotch or whatever whisky’s at hand, and a couple of tsp of sesame oil.
Dredge the tofu slices in the flour, then in the egg wash. Fry over medium heat until brown on the bottom in a heavy, non-stick frying pan (use a couple of tb of veg oil). Top with the scallion/ginger mix, turn over. Poke them with a fork, then drizzle on the broth, let that cook off and let the pieces brown. Serve. Yum"
Interesting addition of spirits. I typically dredge in rice flour or cornstarch so I would use up what I have but these quick meals are so useful.
I don’t think I saw anyone mention mapo tofu yet. This recipe is a good starting point, although I usually swap in leeks for the green onions and double or triple the sauce and meat. http://www.pbs.org/food/fresh-tastes/mapo-tofu/
You can definitely use firm tofu instead of silken. I also add a splash of Chinese rice wine to the sauce.
JoonJoon mentioned the dish upthread but as delicious as I find tofu it cant be overstated😊.
I have this recipe saved but haven’t tried it yet:
Maple-glazed Tofu Ham
1 LB FIRM TOFU, drained, sliced, pressed dry
1/2cup maple syrup
2/3 cup crushed pineapple juice from can [plus cr pineapple to finish ]
1/2 tsp ground cloves [maybe more]
1 tbsp tamari sauce
2 tbsp grain mustard
1-2 drops Wrights Liquid Smoke [be careful–this is over-powering]
Directions:
- Whisk together maple syrup, pineapple juice, clove, soy sauce, liq smoke, and mustard in a small bowl. Set aside.
- In a large skillet over medium-high heat DRY-fry the tofu until evenly browned. Stir in syrup mixture and continue to simmer slowly until the glaze has reduced.
This serious eats recipe also sounded delicious: http://www.seriouseats.com/recipes/2015/07/grilled-tofu-chipotle-miso-recipe.html
I think I’ll have to try this one.
I have white miso on hand. Need to buy red when I get the tub of red pepper paste.
Interesting riff.
I like a Thai coconut milk curry, usually Penang style, with long beans and seasonal mushrooms with extra firm tofu. Depending who is eating with me I also like to add peanuts, or after it is ready, serve with sliced avocado.
Perfect timing on the heels of a market stop. Thanks.
So many great ideas here… I need to buy tofu!
Another one to add from Maangchi’s site:
Tofu pickles! Very tasty and good to add to salads too:
https://www.maangchi.com/recipe/dubu-jangajji
Looks delicious. The brine has all the ingredients I enjoy.
I’ve been eating Korean food since I was born and I’ve never heard of Dubu Jangajji. Would you know if it’s a new dish? It sounds interesting!
Yes, the brine is very tasty and the good thing is that the tofu will store in the brine in the fridge for up to 2 weeks.
I am not sure if it is a new recipe or not; it could be? Maangchi only says that she is presenting the recipe in response to requests for more tofu recipes. Perhaps it’s one of her creations?
You can totally just use the white miso if you want, just add a little more of it.