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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Roasted curry cauliflower with lemon yogurt sauce

curried cauliflower

Ever since I found a stray jar of curry powder sitting in the back of my pantry, I have been dumping the stuff in everything.

It really it a miracle spice. Why? Because it can make anything taste good. Not that I am saying cauliflower doesn’t taste good. However I do think that curry has so much flavor that you wouldn’t mind going meatless for a meal because of it.

Which is why I picked it for this recipe.

This is another dish I made with the idea in mind that people are currently trying to cut down on unhealthy food. Like the last post I did on cheat chocolate pudding, I wanted to make something so rich in flavor that you wouldn’t realize that it was pretty good for you.

Still want protein? That’s what the greek yogurt sauce is for. Also, I would not be against frying an egg or two and throwing them on top. In the end, this is a good way to increase your vegetable intake.

Ingredients

Roasted cauliflower

  • 1 head of cauliflower, cut into medium-sized florets
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric, this helps boost the color
  • 2 tsp ghee, which is an Indian-style clarified butter. You can equally use generic unsalted butter
  • 1 clove garlic, minced
  • salt and pepper to taste

Sauce

  • 1 individual cup of plain greek yogurt (about 2/3 cup)
  • 2 tablespoons lemon juice
  • 1 tsp lemon zest
  • 1 tsp finely shopped parsley or mint
  • salt and pepper to taste

Step 1: Melt the ghee or butter. Add the curry powder, turmeric, garlic, salt and pepper.

Step 2: Put your cauliflower florets in a large bowl. Pour your ghee mixture evenly over them. Mix well and let sit to marinate for 30 minutes.

Step 3: Preheat your oven to 375 Fahrenheit. Line a baking sheet with foil. Give your cauliflower another good mix. Pour onto the baking sheet and distribute evenly. Bake for 15-20 minutes. Take the baking sheet out and turn all of the florets over, return to the oven. Bake another 10 minutes.

Step 4: While the cauliflower is baking, make the yogurt sauce. Mix all ingredients well, set aside.

Step 5: When the cauliflower is cooked, pull the baking sheet from the oven. All the florets should be tender and have patches of mild toast/burn marks. (It’s hard to tell if everything is golden brown because the cauliflower will already be yellow from the spice mix)

Step 6: Serve warm with yogurt sauce. Also, if you happen to have any Indian simmer sauces on hand, add a dribble. Hot sauce works just as well – a little extra heat is awesome in this recipe for those that like it.

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