I am a lucky girl… I’ve been invited to travel to many places around the world – the most recent invitation, to Seoul, Korea. Or maybe not that lucky, because I didn’t get to go in the end. Long story… but maybe it was just better for me to stay put in my lovely Puerto Rico.
The cool thing… you can travel thru food. And coincidentally I found this recipe for a Korean-style Seasoned Tofu on Serious Eats. It just seemed so simple and easy I had to try it.
You see, I do not need to get on that $2,000 flight to eat great vegetarian Korean food!!!
KOREAN SEASONED TOFU
One package firm tofu 2 green onions, chopped 2 cloves garlic, minced 2 tbs soy sauce 2 tbs water 1 tbs sesame oil 1 tbs toasted sesame seeds A pinch of red pepper flakes 1 tbs vegetable oil for frying the tofu
- Remove the tofu from its package. Cut into ½” pieces and let them drain in between paper towels.
- Combine the soy sauce, sesame oil and water in a small bowl. Add the green onions, garlic, sesame seeds, and red pepper flakes. Mix well and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices onto the skillet. Use a splatter guard if you have one… because the tofu slices are only slightly drained and still have plenty of water in them, the oil will splatter A LOT when you fry these tofu slices.
- Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.
- Reduce the heat to low and add the soy sauce/sesame seed seasoning over the tofu. Cover the skillet and let steam for 2 to 3 minutes. I usually turn off the stove about 1 minute after covering and continue cooking with the residual heat from the stove and skillet.
Transfer to a plate and serve immediately.
Serve over steamed brown rice…