Tag: easy recipes

Recipes

Spicy Sticky Fried Tofu

by AudreyLeave a Comment on Spicy Sticky Fried Tofu

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I found this dish through Maangchi, a Korean food YouTuber, and knew I had to try and make it. This recipe is my take on her’s, however I added a little vinegar for acidity and rice syrup for a sticky sweet finish that makes this tofu so addicting.

Perfect served on its own for a quick snack, or with steamed vegetables and rice as a light meal, this recipe is (somewhat) healthy and very satisfying. I usually make it as a meatless meal during the week.

The key is to fry the tofu until it creates a skin that is dry and crispy. Try to not flip it until it is ready – all you need to do is set it down and let it go. If you have a little time you can further dry the tofu out in advance by taking the block out of its packaging, wrapping it in a paper towel, and pressing it down with a weight (I like putting cans on top of a plate) for 20 minutes.

ingredients

Spicy Sticky Fried Tofu

Makes 2 servings

Prep time: 5 minutes | Total time: 30 minutes

Ingredients

  • 1 block firm tofu
  • 1 tbs vegetable oil for frying
  • 2 tbs gochujang, Korean red pepper paste
  • 2 tbs sake
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tbs brown rice syrup, easily found at the Korean grocery store, or honey
  • 1 green onion, chopped
  • 1 tsp sesame seeds for garnish, I used a mix of black and white

Step 1: Drain and pat the tofu dry with a paper towel. Cut into 1 cm thick blocks.

Step 2: Heat frying pan on medium high. Add frying oil. When oil is hot (you can test by sprinkling water on the pan – it’s ready when the water sizzles immediately upon contact) add tofu in single layer and shake pan to distribute the cooking oil under the tofu.

Step 3: Cook the tofu for about 10 minutes. Try not to flip them until they start to develop a crispy skin. Check the tofu on the sides and middle of the pan and make sure all pieces are cooking evenly. Reduce heat if needed if tofu is starting to burn.

When all pieces are evenly toasted and golden brown on one side, flip them and cook the other side.

Step 4: While the tofu is cooking, make the sauce. Start with the gochujang and gradually thin it out with the sake. Add the soy sauce, sesame oil, rice syrup, and vinegar.

Step 5: When both sides of the tofu are crispy and golden brown, add the sauce. Reduce the sauce for a couple minutes while coating it on the tofu. When the sauce is thick and syrupy, everything is ready.

Step 6: Serve warm, sprinkled with sesame seeds and chopped green onion.

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Recipes

Garlic Olive Oil Pasta with Tuna and Tomatoes

by AudreyLeave a Comment on Garlic Olive Oil Pasta with Tuna and Tomatoes

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Sometimes you need something simple, yet satisfying. This is one of those dishes. A perfect recipe for spring, this dish is light and refreshing. The key ingredient is canned tuna stored in olive oil, which gives this recipe a beautiful saltiness that makes this dish so easy to devour.

Hopefully the idea of canned tuna doesn’t scare anyone off, but I promise, this is much more elevated than the tuna salad or casserole that gave it the bad reputation. The key here is that it is stored in olive oil, not water. This olive oil adds depth of flavor and acts as a perfect host to the pile of garlic that I added to give some savory to this dish.

To balance out the saltiness, I included fresh cherry tomatoes for their acidity and brightness. They are added right before serving so that they warm up enough to just slightly burst, making every bite juicy and tinge sweet.

Now, let’s get started:

 

Garlic Olive Oil Pasta with Tuna and Tomatoes

Makes 2 servings

Prep time: 5 minutes | Total time: 20 minutes

Ingredients

  • 3 tbs extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 5 oz. can of tuna, stored in olive oil
  • 1 cup cherry tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried red pepper flakes
  • 5 bundles dried squid ink pasta (about 1 1/2 cups)
  • 1/2 cup reserved pasta water
  • Drizzle extra virgin olive oil for garnish
  • Salt to taste

Step 1: Heat enough water to cook the pasta, add a teaspoon of salt. When boiling, add pasta and cook until al dente.

Step 2: Heat 3 tbs olive oil in a frying pan on medium high heat. Add garlic, and cook until they start to crisp up and become golden.

Step 3: Add the tuna and any leftover olive oil from the can. Break into bite-size pieces and cook for 3 minutes. Add the dried oregano, red pepper flakes, and salt to taste. Stir to combine.

Step 4: Add the tomatoes. Cook until they start to blister and burst open, about 5 minutes. Crush half the tomatoes so they release their juice. Stir in the reserved pasta water to make a sauce.

Step 5: Add the pasta and coat everything with the sauce. Drizzle with olive oil, and it’s ready to serve.

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