Spicy Korean Tofu with Pear Slaw for #Food of the World
For this month's #Food of the World event, we are going to South Korea. The town we live in has a large Korean population in fact one of our next door neighbors are Korean. We have a very big Korean grocery store in town (actually that is the only store we have in town) and they have pretty much everything you need to make a Korean dish at home.
For today, I actually wanted to make another dish and bought the ingredients too. It was a cold noodle dish and the noodles I bought completely clumped up after boiling. Not sure what went wrong and then I had to change plans and make this tofu.
I'm glad I tried this dish because this is probably the best tofu I've ever made. Recipe is from Vegetarian Times magazine. It uses Korean red pepper powder called gochugaru -- it has a distinctly sweet heat and is worth seeking out. Luckily I picked it up on my previous grocery trip and it sure makes a lot of difference in the taste.
This is a very easy and quick to make dish that comes together in less than 30 minutes. The spicy braised tofu is served with sweet & crunchy pear slaw. My husband liked the whole dish and this will be featuring on our weekly menu going forward.
Spicy Korean Tofu with Pear Slaw
For the Tofu:
For the Pear Slaw:
- To make the tofu: Heat 1tbsp toasted sesame oil in a large nonstick skillet on medium heat. Add the tofu in single layer and cook for 7~9 minutes on each side, until golden brown.
- In a small bowl, whisk soy sauce, maple syrup, rice vinegar, gochugaru and 3tbsp water. Stir in the scallions and garlic.
- Pour the sauce over the tofu, reduce the heat to medium-low, cover the skillet and cook for 5~7 minutes, or until most of the sauce is absorbed. Flip tofu halfway through cooking.
- To make Pear Slaw: Toss pear matchsticks with rice vinegar and sesame seeds.
- To serve: Arrange 2 tofu rectangles on each of the 4 serving plates and top each with the par slaw. Serve right away!!
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