Korean Braised Tofu
The holidays are over and after a month of unrestrained consumption of tasty fat, I’m thinking it’s time to give my gallbladder a rest before it turns on me. That doesn’t mean I’m willing to give up flavor. Asian cuisine (all of them) is where I head when I’m looking for inspiration for healthier dining.
The take-out department at Greenland Korean Supermarket on Spring Mountain in Las Vegas features some of my favorite ethnic fast food in town and this tofu dish is one of it’s best. A block of tofu is sliced into thin pieces and fried in a very small amount of oil, giving the tofu a chewy exterior. The tofu strips are dressed in the classic fragrant Korean trio of garlic, sesame and spicy red chili pepper for a dish that does double duty, either served as an interesting appetizer or when accompanied with a bowl of rice and some spicy cabbage kimchee.
Even if tofu isn’t your thing, give it another chance with this very easy and delicious classic Korean recipe.
Korean Braised Tofu (Dubu Jorim)
1 cube firm tofu cut in half and then sliced ½ inch thick
2 teaspoons vegetable oil
4 tablespoons soy sauce
1 teaspoon Asian sesame oil
2 teaspoons sesame seeds
1 teaspoon (or to taste) Asian chili garlic paste
1 small garlic clove, mashed
3 green onions, sliced thinly
Combine all of the sauce ingredients in a small bowl and set aside.
Heat the vegetable in a non-stick frying pan or wok over medium high heat. Sear the tofu pieces until lightly browned on both sides.
Lower the heat to medium and add the sauce. Braise for about 2 minutes until the sauce is reduced by half.
Arrange the slices on a plate and drizzle the sauce equally over each slice. Serve with steamed rice and cabbage kimchee (available in most major American supermarkets now).