Kkampoong Tofu

Kkampoong Tofu

Tags

Vegan
Tofu
Korean

Cook

Ingredients

  • 1 block firm tofu, pressed
  • 2 tbsp cornflour
  • 7 cloves garlic minced
  • ½ red onion diced
  • 2 green chillies, sliced
  • 2 whole scallions, chopped
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp maple syrup
  • ½ tbsp mirin
  • ½ tbsp sesame oil
  • 1 red pepper
  • 1 green pepper
  • Rice
  • Pak choi
  • Toasted sesame seeds

Steps

  1. Cook the rice.
  2. In a large bowl, gently toss a pinch of salt, cornflour and tofu.
  3. In a bowl mix the gochugaru, soy sauce, rice wine vinegar, maple syrup, mirin, and 1 teaspoon of cornstarch.
  4. In the frying pan cook the tofu in batches, ensuring they do not touch and are brown on all sides.
  5. In the same pan cook the garlic, onion, bell pepper and chillies.
  6. Steam the pak choi.
  7. Reduce heat and add the sauce. Wait for it to thicken then turn off the heat.
  8. Add back the tofu and stir everything together.