Korean Tofu - Banchan

• gesamtzeit: 11 minutes

Zutaten

1 (14 or 16 ounce) firm tofu block

2 Tbsp water

2 Tbsp corn syrup

2 Tbsp plum extract

1 Tbsp sesame oil

1 ½ Tbsp soy sauce

1 ½ Tbsp fish sauce

½ Tbsp minced garlic

½ Tbsp gochugaru

15g finely chopped red fresno pepper

15g finely chopped green jalapeno

15g finely chopped yellow onion

1 (15g) chopped green onion, divided

1 Tbsp neutral oil

Black pepper

Anweisungen

Rinse tofu block under running water. Pat dry with paper towel. Cut into 16 even squares. Pat tops of the tofu dry with another paper towel. Sprinkle a pinch of salt over the tofu, top side only.

Prepare sauce by combining water, corn syrup, plum extract, sesame oil, soy sauce, fish sauce, garlic, and gochugaru. Mix until well combined. Add in green jalapeño, red Fresno pepper, and half of the chopped green onion. Mix. Set aside.

Heat neutral oil in large nonskillet pan over medium-high heat until just shimmering. Add tofu, salted side down. Add a pinch of salt to the other side of tofu squares. Cook until lightly golden brown (do not overcook tofu), about 4 to 5 minutes. Flip to cook other side, until lightly golden brown and all oil is absorbed, about 4 to 5 minutes. Increase heat to high and add sauce over tofu. With a spoon, move chopped vegetables and sauce to the top of the tofu until the sauce thickens, about 2 minutes. Turn off heat.

Add remaining chopped green onions and black pepper to taste. Remove from heat and serve immediately.