Yum! Tasty tidbits you can pick up with chopsticks. So who says you can’t learn to love tofu? This Korean classic is usually served in slabs, but cubes are more mouth-friendly.
3 tbsp (45 mL) low-sodium soy sauce
2 tbsp (30 mL) low-sodium vegetable stock
2 tbsp (15 mL) toasted sesame oil
1 tbsp (15 mL) gochugaru flakes
3 large green onions (white + light green parts), chopped
3 cloves garlic, pressed or minced
1 lb (500 g) firm tofu, drained, patted dry
1 tbsp (15 mL) peanut or canola oil
1 tbsp (15 mL) toasted sesame seeds
In small bowl, stir together soy sauce, stock, sesame oil, gochugaru, onions and garlic.
Cut tofu block into cubes about 1 x 1 x 1/2-inch (2.5 x 2.5 x 1 cm).
In 12-inch (30 cm) skillet (preferably non-stick), heat oil on medium-high until shimmery. Add tofu in single layer. Cook 5 minutes, or until golden-brown in spots and slightly crispy at some edges. Occasionally shake skillet, and toss and turn tofu with spatula.
Reduce heat to low. Quickly but gently stir in soy mixture. Cover and steam 2 minutes, or until sauce thickens and coats tofu. Remove from heat. Sprinkle with sesame seeds.
Makes 4 servings.
How-To: Cut the tofu. Instructions are for a standard, brick-shaped block of tofu. Measurements are approximate. Cut block in half horizontally through centre to make 2 rectangles, each 1 inch (2.5 cm) thick. Cut each rectangle lengthwise into 3 sticks, each 1 inch (2.5 cm) wide. Cut each stick into 1/2-inch (1 cm) segments.
G is for Gochugaru: Korean dried red chili is called gochugaru. It comes in the form of powder or tiny flakes. The red flakes look shiny and lovely. Do not confuse gochugaru with gochujang, which is Korean chili paste. (More: Gochujang vs. Gochugaru.)
Shopping Cart: You can buy sesame seeds that are already toasted at Asian grocery stores and some supermarkets.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL