|
|
|
1 18oz pack of firm (or extra firm) tofu
vegetable oil for frying
Sauce:
3 tablespoons soy sauce
1/4 cup water
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon Korean red pepper flakes (gochugaru), or other
pepper flakes
Squirt or two of Sriracha, if you like
1 teaspoon sesame seeds
3 cloves of garlic, minced
1 slice of lemon
Topping: 2–3 scallions, diced.
Cut the tofu into 1/2-inch-thick bars and pat them dry.
Mix together the sauce ingredients (and feel free to modify
proportions or spice according to taste).
Heat a wok or cast iron pan. When it's hot, add a couple of
tablespoons of oil, let it sizzle, then add the tofu. Don't be too
fast to turn it; let it sit to brown on the bottom before turning
it.
Once you've browned the tofu on all sides, add the sauce and lower
the heat. Lift the tofu a bit to make sure some sauce gets under
it, and simmer the sauce and tofu for about 4 minutes. Then turn
over the pieces and saute for another few minutes, continuing to
spoon sauce over the top, until the sauce reduces but doesn't
vanish.
Serve, accompanied by rice or Asian noodles, and topped with the
raw scallions.
Source: Paul
|
|
|
