Spicy Korean Tofu

Spicy Korean Tofu Recipe | Korean Vegetarian Food

Region / culture: Korea | Servings: 4 |

Vegetarian diet

Introduction

Spicy Korean Tofu is a delicious and flavorful dish that combines the heat of hot pepper paste with the creaminess of tofu. This dish is perfect for those who love spicy food and enjoy the unique flavors of Korean cuisine.

History

Korean cuisine is known for its bold flavors and use of spicy ingredients. Tofu, a staple in Korean cooking, is often used in a variety of dishes, including soups, stews, and stir-fries. Spicy Korean Tofu is a popular dish that has been enjoyed for generations in Korea and has now gained popularity worldwide.

Ingredients

3 tbsp of olive oil
4 or 5 cloves of garlic, thinly sliced
3 tbsp of hot pepper paste
0.5 tsp of cayenne pepper
0.5 tsp of soy sauce
1 tbsp of sugar
1 lb (454 g) of firm tofu, well-drained and sliced
1 can of vegetable soup
1 tbsp of sesame oil

How to prepare

Sauté the garlic in olive oil for several minutes in a large pan.
In a small bowl, combine the hot pepper paste, soy sauce, cayenne pepper, and sugar (if you want a milder dish, omit the cayenne pepper. The hot pepper paste itself is already spicy. For extra spiciness, add 2 tbsp of cayenne pepper or more).
Add the tofu to the pan.
Gently mix until the tofu is coated with the pepper sauce.
Pour the vegetable soup into the pan and cover it.
Allow it to steam for a few minutes.
Remove from heat.
Add sesame oil and gently mix it in.

Variations

Add vegetables such as bell peppers, mushrooms, or zucchini for added texture and flavor.
Use tofu of different textures, such as silken tofu for a softer dish or extra-firm tofu for a chewier texture.

Cooking Tips & Tricks

Make sure to drain the tofu well before slicing it to ensure a firm texture.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Be careful when adding the hot pepper paste, as it can be quite spicy.

- Allow the tofu to steam in the vegetable soup to absorb all the flavors.

Serving Suggestions

Serve Spicy Korean Tofu with steamed rice and kimchi for a complete Korean meal.

Cooking Techniques

The key cooking techniques for Spicy Korean Tofu include sautéing, steaming, and gently mixing the tofu with the pepper sauce.

Ingredient Substitutions

Substitute hot pepper paste with sriracha sauce for a different level of spiciness.

- Use maple syrup or honey instead of sugar for a different flavor profile.

Make Ahead Tips

Spicy Korean Tofu can be prepared ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish Spicy Korean Tofu with sliced green onions and toasted sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair Spicy Korean Tofu with a side of steamed vegetables and a refreshing cucumber salad.

Storage and Reheating Instructions

Store leftover Spicy Korean Tofu in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of Spicy Korean Tofu contains approximately 200 calories.

Carbohydrates

Each serving of Spicy Korean Tofu contains approximately 15 grams of carbohydrates.

Fats

Each serving of Spicy Korean Tofu contains approximately 12 grams of fats.

Proteins

Each serving of Spicy Korean Tofu contains approximately 10 grams of proteins.

Vitamins and minerals

Spicy Korean Tofu is a good source of calcium, iron, and vitamin C.

Alergens

This recipe contains soy and sesame oil, which may be allergens for some individuals.

Summary

Spicy Korean Tofu is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Spicy Korean Tofu is a delicious and spicy dish that is perfect for those who enjoy bold flavors. With the right balance of heat and creaminess, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was during a trip to visit my friend in Korea many years ago. She invited me over for dinner one evening and served me the most delicious Spicy Korean Tofu I had ever tasted. I begged her for the recipe, but she simply smiled and said it was a family secret that had been passed down for generations.

I was determined to learn how to make it myself, so I pestered her relentlessly until she finally relented and agreed to teach me. We spent the entire day in her kitchen, chopping, sautéing, and simmering until the house was filled with the mouth-watering aroma of spicy tofu. As we sat down to eat, I couldn't believe that I had actually made this dish from scratch. It was a moment of pure pride and accomplishment.

After that day, I made Spicy Korean Tofu every chance I got. I experimented with different variations, adjusting the levels of spice and sweetness until I had perfected my own version of the recipe. I shared it with friends and family, who all raved about how delicious it was. It became a staple in my cooking repertoire, a dish that never failed to impress.

Over the years, I continued to tweak and refine the recipe, adding new ingredients and techniques that I picked up from various sources. I even took a few cooking classes to learn more about Korean cuisine and how to make my Spicy Korean Tofu even better. I was always on the lookout for ways to improve my cooking, to make it more authentic and delicious.

One day, while browsing through a local farmers market, I stumbled upon a small booth selling homemade Korean ingredients. The woman running the booth was kind and welcoming, offering me samples of her kimchi and gochujang. As I chatted with her, she mentioned that she also made her own tofu using traditional methods passed down from her grandmother.

Intrigued, I asked her if she would be willing to teach me how to make tofu from scratch. To my surprise, she agreed, inviting me to her home the following weekend for a lesson in tofu-making. I arrived at her cozy kitchen early in the morning, ready to learn the art of crafting this versatile ingredient.

We spent the day boiling soybeans, grinding them into a paste, and straining out the milk to make the tofu. It was a laborious process, but one that was incredibly rewarding. The fresh tofu we made was unlike anything I had ever tasted before – creamy, delicate, and full of flavor. I couldn't wait to incorporate it into my Spicy Korean Tofu recipe.

From that day on, I made my tofu from scratch whenever I could, savoring the process of creating something so pure and wholesome. The Spicy Korean Tofu I made with it was elevated to a whole new level, with a richness and depth of flavor that store-bought tofu could never replicate. I felt a deep connection to the dish, knowing that every ingredient had been carefully chosen and prepared with love.

As the years passed, my Spicy Korean Tofu became a signature dish that I was known for. Friends and family would request it for special occasions, and I would happily oblige, knowing that it brought joy and comfort to those who tasted it. I loved sharing my passion for cooking with others, passing on the recipes and techniques that I had learned over the years.

Now, as I sit in my kitchen, surrounded by the familiar scents and sounds of cooking, I can't help but feel grateful for all the experiences that led me to this moment. From that first taste of Spicy Korean Tofu in Korea to the lessons in tofu-making from a kind stranger, every step of my culinary journey has been a gift. And I can only hope that my own recipes will someday inspire others to explore the world of cooking and create dishes that bring people together in joy and celebration.