This easy vegan silken tofu is served hot or cold with a savory Korean soy sauce flavored with green onions, peppers, sesame oil, and red pepper flakes, also known as gochugaru.
This Korean style silken tofu is easy, healthy, fast to prepare, and made with simple ingredients! It can be served raw or chilled, or you can steam or microwave it to serve hot.
It makes a great Korean appetizer or vegan entree that's a good source of protein. Pair with steamed rice or serve atop a salad for a low carb option.
Korean Steamed Spicy Soft Tofu Banchan Recipe
Silken tofu is unpressed and undrained tofu which results in loose, delicate curds with soft texture that's similar to flan. It has a high moisture content and doesn't have the dense texture that's associated with medium or firm tofu.
It can be served in both savory and sweet dishes (smoothies, desserts, or puddings). It's also a great substitute for dairy and eggs, thus being popular in vegan and vegetarian dishes.
Tofu comes in many varieties - silken, soft, medium, firm, and extra firm. The firmer the texture, the less moisture it has because it's been pressed out of the tofu.
Spicy Korean Braised Tofu (dubu Jorim)
It's sold in most Asian groceries stores in the refrigerated section next to other varieties of tofu. Look for the words silken or extra soft.
Silken tofu does not need to be cooked and can be eaten raw. You can enjoy it chilled, at room temperature, warm or hot.
You can steam it in a steamer basket, warm it up in the microwave it for 1 to 4 minutes on medium heat, or simmer in a pan.
Dubu Jorim (korean Braised Tofu)
You always want to drain the excess liquid, like any other tofu. Depending on what the recipe you may want to slice it, cut it into cubes, or leave it whole.
This easy vegan silken tofu can be served hot or cold with a savory Korean soy sauce flavored with green onions, peppers, sesame oil, and red pepper flakes (gochugaru). It’s easy, vegan, and ready in 5 minutes!
Calories: 96 kcal | Carbohydrates: 9 g | Protein: 8 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 637 mg | Potassium: 396 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 360 IU | Vitamin C: 72 mg | Calcium: 56 mg | Iron: 2 mg
Korean Tofu With Spicy Garlic Sauce
Tried this recipe? Let us know how it was and give it a 5 star rating! Tag @ to show off your creations! I love seeing your photos!Dubu jorim is a tofu dish that’s braised in a simple soy sauce-based sauce. With this recipe, you can easily turn your tofu into a flavorful side dish.
Dubu jorim (두부조림) is a simple braised tofu dish. It’s a popular side dish everyone loves. Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak, 도시락), which usually consisted of rice and a few side dishes.
As is in most Asian countries, tofu (dubu) is a staple in Korea. You can find many dishes made with tofu as a main ingredient or one of the main ingredients — doenjang jjigae (stew), sundubu jjigae, dubu with stir-fried kimchi, and dubu jorim to name a few. It’s also commonly used to complement other dishes like kimchi jjigae, bukeo guk (dried pollack soup) and mandu (dumplings).
Easy Korean Braised Tofu (dubu Jorim)
There are various block tofu types depending on how much water is pressed out of the tofu. Korean block tofu comes in 3 types — firm (부침용), soft (찌개용), and silken (생식용).
Firm (부침용): This type of tofu is good for pan-frying. It holds up pretty well, so it’s typically used for dubu jorim. However, the difference between the soft (찌개용) and firm is not huge in Korean tofu, so they can be interchangeable.
Soft (찌개용): Soft tofu is for stews such as kimchi jjigae and doenjang jjigae. This is probably equivalent to medium/regular tofu by non-Korean brands. Depending on the brand, it may be close to firm tofu.
Little Corner Of Mine: Korean Style Cold Tofu Banchan
Silken (생식용): Silken tofu is simply eaten fresh with a sauce, yangnyeomjang (양념장), or you can also boil it whole before serving. While the tofu is very smooth and soft, it can hold up its shape if handled carefully.
To make dubu jorim, you need to pan-fry the the tofu slices until lightly golden. Then, briefly braise them in a simple soy sauce-based sauce.
The gochugaru (Korean red chili pepper flakes) adds a little spicy kick. You can certainly adjust to your taste by adding less or more. It’s delicious, warm or cold. You’ll find that the tofu tastes even better the next day.
Korean Smashed Tofu Banchan
This recipe was originally posted in March 2010. Here, I have updated it with new photos, more information and minor changes to the recipe.
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