@savoirpair Spicy Tofu! You don’t have to be a vegetarian to love this one! #tofu #friedrice ♬ Sun Bed - David Staniforth
When our daughter decided to go “no meat” and be a vegetarian, we struggled to find complete meals for her that we could modify for the rest of the family, and to provide her with protein as a growing teen. This meal combo became one of her favorites – and ours too! It’s crunchy, spicy, delicious, and fun to eat….perfect paired with fried rice with lots of veggies.
Korean Tofu with Spicy Ketchup
Adapted from my.koreankitchen.com, serves 4
INGREDIENTS
.6 lbs. Extra firm Tofu, cut in cubes
2 tablespoons cooking oil – I use grapeseed or vegetable oil here
SPICY KOREAN KETCHUP SAUCE
3 tablespoons ketchup
1-1.5 tablespoons Gochujang – I use the full amount here but we like it SPICY
1/2 tablespoon soy sauce
1/2 tablespoon honey
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon sesame seeds
2 green onions, finely chopped
INSTRUCTIONS
Combine the sauce ingredients in a bowl, mix well and set aside.
Wrap the tofu in paper towels, and set a large heavy pot on top for a few minutes. Then, pat the tofu dry and cube. Pan fry the tofu in a skillet or wok over medium high heat until all sides are quite golden brown and crispy. Remove from the skillet and set aside.
Pour the spicy ketchup sauce in the skillet and stir it over medium low heat for about 20 seconds, return the tofu to the skillet or wok and gently coat all tofu with the sauce. Heat through. Sprinkle with sesame seeds and green onions.
Serve with Simple Fried Rice (see recipe below.)
Simple Fried Rice – serves 4
This recipe can be adapted to fit almost any veggies you have in your fridge and need to use up! I sometimes add in broccoli, asparagus, and even cauliflower.
INGREDIENTS
about 3 cups cooked rice – the best is 1 to 2 day old leftover long grain white rice. (I love Jasmine rice for this dish and for most of my cooking)
2 tablespoons vegetable oil
1 cup total of carrots, zucchini, and bell pepper (if using), chopped
1/2 cup frozen peas
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
1 tablespoons sesame oil
2 eggs, lightly beaten
2 green onions or handful of chives, divided for white and green parts, chopped
Preheat a large skillet or wok to medium heat, add vegetable oil, white part of onions, chopped vegetables and cook until tender.
Slide the vegetables to the side and pour in the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetables, and add the rice.
Pour the soy sauce, oyster sauce, and mirin on top (if you want more flavor from the sauces, add more as you like.) Stir fry until warmed through and combined. Add chopped green parts of onions as desired, when serving.