Korean Chilli Tofu Recipes
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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:
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Heat sesame seed oil in a heavy based pan over a medium heat
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Add the kimchi and fry for 6-8 minutes, stirring frequently until it starts to caramelise.
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Add in the reserved marinade, garlic, ginger and maple syrup/honey and fry for 2 minutes.
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Add in the kimchi juice and stock, reduce heat and simmer for 20 minutes.
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Add in the courgette, tofu and most of the spring onions and cook for 5 minutes.
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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:
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Heat the veg oil over a medium-high heat in a frying pan or wok
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Remove tofu from packaging, reserving any excess marinade
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When pan is hot, crumble tofu into the pan and fry, stirring frequently
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Cook like this for 10 minutes, then add the cold cooked rice
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Add in reserved marinade and continue to cook, stirring frequently until heated fully through.
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Taste and season with salt & pepper if desired
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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:
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Remove Korean Chilli tofu from pack, reserving marinade
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Heat veg oil in a frying pan to a medium heat.
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Place tofu and reserved marinade on a plate
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Cut tofu into 3cm chunky cubes and coat in marinade
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Mix breadcrumbs, cornflour , salt & pepper on another plate or in a zip lock bag and toss marinated tofu into mixture
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Place the coated tofu cubes into the frying pan turning frequently until golden and crispy on all sides. Add more oil if needed.
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Mix dipping sauce ingredients in a small bowl (separate little ones if social distancing!)
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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.