You cannot talk about a vegan life without tofu.
Tofu is a nutrient-rich ingredient, and as such is a reliable reinforcement in your fridge.
Its mild flavor makes tofu a great pairing with any ingredients, making various kinds of tofu dishes.
Today, we’re going to make 4 different kinds of tofu dishes.
With this one ingredient, you can make deopbap, kimbap, and side dishes.
If you are looking for a humble but filling meal, tofu is way to go.
🍘 Tofu Deopbap / Easy / Serves 2 / 20 min.
[Ingredients] 1 block of tofu (350g), 2 stalks of small green onion, 2 bowls of cooked brown rice, 3 tbsp of starch powder, 1 cup of water, 1 piece of kelp (6 x 6 cm square size), some sesame seeds, 1 tbsp of minced ginger, 3 tbsp of perilla oil, 1 tsp of wasabi paste
[Ingredients for sauce] 3 tbsp of soy sauce, 1 tbsp of Korean cooking wine, 2 tbsp of oligo syrup
1. Cut the small green onions into tiny pieces, and tofu into 1cm-thick pieces. Then remove the excess water from the tofu with a paper towel.
2. Sprinkle some salt and pepper over the tofu pieces, and then coat them slightly with starch powder.
3. After boiling the water, and kelp in a pot, remove the kelp, and add the sauce ingredients to it.
4. Pan-fry the tofu in a heated pan until the sides of tofu become golden brown, add the sauce, and simmer until it reduces quite a bit.
5. Ladle the braised sauce over the rice, and place the tofu, minced ginger, wasabi paste, small green onions, and sesame seeds atop.
🍘 Tofu Jangajji / Serves 3 / Easy / 30 min.
[Ingredients] 2 blocks of tofu for pan-frying (600g), 6 mini king oyster mushrooms (optional), 2 shiitake mushrooms, 4 cloves of garlic, 2 red chili peppers, 2 cheongyang chili peppers, 1 tablespoon of perilla oil, a little bit of sesame seeds
[Ingredients for soy brine] 1.5 cups of water, 6 tablespoons of soy sauce, a quarter cup of Korean cooking wine, 2 tablespoons of oligo syrup, a little bit of ginger powder, a little bit of pepper, 1 piece of kelp (10cm x 10cm)
1. Cut the tofu into long and thick strips, and drain them on a paper towel.
2. After cutting the red chili peppers and cheongyang chili peppers in half lengthways, remove their seeds. And slice the garlics. Cut the mini king oyster mushrooms into halves, and the shiitake mushrooms into one-bite size pieces.
3. Pan-fry the tofu strips, flipping on a heated pan with perilla oil over medium-low heat until they become golden brown. And then, after removing the excess oil on a paper towel, keep them in an airtight container.
4. After giving a boil to the soy sauce brine ingredients, garlic, mini king oyster mushroom, and shiitake mushroom in a pot, remove the kelp. And then, after giving it a simmer a while, turn the heat off. Pour the boiled brine to the pan-fried tofu while it’s hot.
5. Once the soy sauce brine cools down, add the cheongyang chili peppers and red chili peppers to it, and rest it in the fridge for about a day.
6. Serve it with some sesame seeds sprinkled on it.
🍘 Folded kimbap / 2 pieces / Easy / 30 min
[Ingredients for tofu kimbap]1 block of tofu, 4 shiitake mushrooms, 1 cup of pickled carrot
[Ingredients for sauce] 2 tbsp of soy sauce, 4 tbsp of water, 1 tbsp of oligo syrup, a little bit of pepper
1. After draining 1-centimeter-thick tofu pieces on paper towel, season them with salt and pepper. Slice the mushrooms to desired thickness.
2. Coat the tofu with starch powder.
With some oil in a heated pan, pan-fry the tofu and mushrooms until they become golden brown.
Add the sauce to the pan-fried tofu and mushrooms, and braise them.
3. Add a half teaspoon of salt and a half tablespoon of vinegar to the cooked brown rice, and mix them.
4. Cut a slit to the center of the seaweed sheet. Place the tofu with lettuce, carrot with lettuce each on two quadrants, spread the rice on the rest of the two quadrants, place the mushroom on one of them with the rice, and then fold it clockwise.
(tip. Spread the filling evenly to the edge so that the kimbap will look good when it is cut. )
5. Wrap the kimbap with cling film and cut it into halves, then it’s ready to enjoy.
(tip. Wrap it as tightly as possible so that the filling does not fall apart, making it easy to eat.)
(tip. For this, Glad Press’n Seal Wrap is used.)
How to make pickled carrot
[Ingredients] 1 carrot.
[Ingredients for brine] 1 cup of water, a half cup of vinegar, 1 tbsp of sugar
Pour the brine to the julienned cabbage and carrot. Refrigerate it for a day, and it is ready.
Style a Dish. [ W TABLE ]
APP : https://wcuisine.app.link/cvAAhDkwvX
FACEBOOK : facebook.com/wtableofficial
INSTAGRAM : @wtable_official @wtable_store
EMAIL : wtable.official@gmail.com
-
*Downloading and secondary editing of this video is prohibited.*
© 2021 by W TABLE. All rights are reserved.