Aside from the meat, my second favorite thing abt Korean BBQ-ing it is the banchans (“side dishes”), with a special one that always gets my attention: spicy tofu. It’s spicy and healthy, albeit lightly fried ha!
- 1 block firm tofu, sliced into 1/2 inch rectangles
- 3 tbsp soy sauce* mixed with an equal volume of water
- 2 tsp Korean chili flakes** (add more/less to taste)
- 1/2 tbsp toasted sesame oil
- 3 cloves garlic, chopped into a paste
- 1 tsp sugar
- 5-8 scallions, sliced into 2 inch segments
- 1 tbsp toasted sesame seeds
* Use low-sodium
** I used regular red pepper flakes since I couldn’t find Korean chili flakes — although according to this blog, it makes a difference.. but what I don’t know can’t hurt me!
- Lay sliced tofu on paper towel and sprinkle with salt. Allow to sit for 10 minutes (to draw out excess water). Blot slices with a paper towel before frying.
- Combine soy sauce, chili flakes, sesame oil, garlic, and sugar in a small bowl.
- Fry tofu in a non-stick pan with about 2 tbsp of oil (I used Canola) for 3 minutes on each side (just enough so the tofu isn’t raw anymore).
- Add scallions and keep frying.
- Add sauce, bring to a boil, then reduce heat and let simmer for until most of the liquid evaporates. Flip tofu at least once during this whole process.
- Add sesame when done cooking.
It’s my go-to when I’m not feeling meat-y or fish-y — delicious and filling! Next time, I’ll have to try to find the ever-elusive Korean pepper flakes and see how it tastes different (if at all)
Source: Blazing Hot Wok