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Korean Chilli Tofu Recipes

Kimchi Soup.jpg
CHILLI TOFU RICE 1.jpg
CRUMBED TOFU WITH DIP.jpg

KOREAN CHILLI TOFU & KIMCHI STEW

KOREAN chilli TOFU FRIED RICE

CRUMBED KOREAN CHILLI TOFU & DIP

Serves 2-3 as a hearty stew, serve with rice for a more substantial meal

 

Ingredients:

1 pack OTOFU Korean Chilli Marinated Tofu cut into bite size cubes (reserve any excess marinade)

2 tbsp toasted sesame oil

300g cabbage kimchi (chopped into bite size pieces)

3 tbsp kimchi juice

2 garlic cloves, grated

3cm piece ginger, grated

2 tsp maple syrup or honey

800ml veg stock or bouillon

1/2 courgette sliced lengthways and cut into half moon slices

2 spring onions, finely chopped

 

Optional:

Cooked rice to serve

 

Method:

  1. Heat sesame seed oil in a heavy based pan over a medium heat

  2. Add the kimchi and fry for 6-8 minutes, stirring frequently until it starts to caramelise.

  3. Add in the reserved marinade, garlic, ginger and maple syrup/honey and fry for 2 minutes.

  4. Add in the kimchi juice and stock, reduce heat and simmer for 20 minutes.

  5. Add in the courgette, tofu and most of the spring onions and cook for 5 minutes.

  6. Serve piping hot in bowls with the remaining spring onion sprinkled on top

Serves 2-3 as a rice side dish – add a veg stir fry or Asian Salad for a more substantial meal

 

Ingredients:

1 pack Korean Chilli Marinated Tofu

2 tbsp veg oil

Enough leftover cooked rice of your choice for 2 to 3 people

Salt & Pepper

 

Optional Toppings:

2 x spring onions chopped

1 x red chilli, seeds removed, chopped

1 tbsp toasted sesame oil

 

Method:

  1. Heat the veg oil over a medium-high heat in a frying pan or wok

  2. Remove tofu from packaging, reserving any excess marinade

  3. When pan is hot, crumble tofu into the pan and fry, stirring frequently

  4. Cook like this for 10 minutes, then add the cold cooked rice

  5. Add in reserved marinade and continue to cook, stirring frequently until heated fully through.

  6. Taste and season with salt & pepper if desired

  7. Serve piping hot with some or all of the additional toppings.

     

Serves 2-3 as a starter or snack or serve in a salad and use the dipping sauce as a dressing

 

Ingredients:

1 pack Korean Chilli Marinated Tofu

1/2 a cup of breadcrumbs (Panko are great for a light crispy crumb but any will do)

1 tbsp cornflour/cornstarch

3-4 tbsp veg oil

Salt & Pepper

 

Dipping Sauce:

2 tbsp soy sauce or tamari

1 tbsp maple syrup, agave or honey

1 tbsp roasted sesame oil

1 tbsp brown rice vinegar or rice wine vinegar

 

Optional:

Chopped red chillies

Toasted sesame seeds (dry-fry lightly in low heat pan)

1 spring onion, chopped

Handful of fresh coriander, lightly chopped

Any mix of your favourite crunchy vegetables chopped finely

 

Method:

  1. Remove Korean Chilli tofu from pack, reserving marinade

  2. Heat veg oil in a frying pan to a medium heat.

  3. Place tofu and reserved marinade on a plate

  4. Cut tofu into 3cm chunky cubes and coat in marinade

  5. Mix breadcrumbs, cornflour , salt & pepper on another plate or in a zip lock bag and toss marinated tofu into mixture

  6. Place the coated tofu cubes into the frying pan turning frequently until golden and crispy on all sides. Add more oil if needed.

  7. Mix dipping sauce ingredients in a small bowl (separate little ones if social distancing!)

  8. Serve tofu hot or warm with dipping sauce and sprinkle over some or all of the optional toppings if desired. Alternatively add to a salad of finely chopped veg and use the dipping sauce as a dressing.

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