Thursday 6 December 2018

Korean Spicy Tofu 韩式甜辣豆干

A very appetising Korean side dish which I learned from RasaMalaysia Korean Spicy Tofu shared on Pinterest. Very simple ingredients and steps, yet it's a very delicious vegetarian dish 😋

Servings: 2 to 3 persons


220g organic firm bean cake/tofu/tau kwa
Some fine salt

2 cloves garlic
1 stalk spring onion

2~3 tsp sesame oil
8g low-salt light soya sauce, 2 tsp
8g rice wine 花雕酒, 2 tsp
1 heap tsp Korean red pepper paste
15~20g raw sugar

2 tsp roasted sesame seeds


1. Rinse firm soya bean cake/tofu/tau kwa and cut into 3 portions. Let the soya bean cake stands on a rack to drain away the excess liquid. I let the soya bean cake stood for about 30 minutes.

2. While waiting, chop the garlic into fine bits, Separate the spring onion into two parts - the green leaf and the white stem. Cut the spring onion into fine bits.

3. Mix light soya sauce, rice wine and korean red pepper paste in a small bowl and set aside.

4. Pat dry the soya bean cake over a paper kitchen towel, and rub some fine salt over the upper and lower faces of the soya bean cake.

5. Pan fried both faces of the soya bean cake till golden over medium hot olive oil. I used a sheet of parchment paper to save the time from washing the sticky pan later 😉

6. Transfer the soya bean cakes to a plate. Pour about 2 to 3 tsp of sesame oil into the pan and heat up at low temperature.

Pan fry the garlic till golden before adding the white spring onion stem. Wait for the spring onion to become fragrant.

Pour the sauce mixture from Step 3 into the pan,

followed by the raw sugar.

When the sauce starts to bubble, add about 1 tps of roasted sesame seeds to the sauce. Continue to heat at low temperature till the sauce thickens.

7. Turn off the heat, return the soya bean cake to the pan, and coat evenly with the sauce.

8. Garnish with cut green spring onion and more roasted sesame seeds. Serve with warm rice 😋

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