Making this Korean Seasoned Tofu recipe made me think of the first time I ever made tofu. It was a Martha Stewart recipe I had seen on her show. My mom and I weren’t even declared vegetarians yet. What surprised us the most about this recipe is how much it didn’t taste like the idea we had of tofu in our minds… rather, it tasted exactly as the imprint we had of what chicken tasted like. Weird…
Since that day, my mom and I remember and reminisced about that recipe. And one day recently we found, at the Pulguero, a bag of snow peas and some bean sprouts. Armed with my “emergency” block of tofu I always have on hand, the rest is history…
TOFU WITH SNOW PEAS AND BEAN SPROUTS
3 tbs toasted sesame oil 12 ounces extra-firm tofu, 3 cloves garlic, minced 1 cup bean sprouts, about half a plastic container 1 cup snow-pea pods, trimmed, strings removed, and sliced into thirds on long diagonal 3 tbs soy sauce 2 tbs toasted sesame seeds
- Cut tofu into 1/4-inch slices and press in between a bunch of paper towels for 30 minutes to 1 hour.
- Heat sesame oil in a large skillet over medium heat. Add tofu and cook until well browned on both sides, 6 to 8 minutes. Add garlic and cook for about 2 minutes.
- Raise heat to high and add sprouts and snow peas. Stir-fry for 3 to 4 minutes.
- Season soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.
Serve over steamed brown rice or even my version of Leek Rice. I think Martha would be proud of our rendition… don’t you think?