TOFU DIP RECIPES RECIPES

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KOREAN SOFT TOFU STEW (SOON DU BU JIGAE) RECIPE | ALLRECIPES



Korean Soft Tofu Stew (Soon Du Bu Jigae) Recipe | Allrecipes image

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Provided by susi EM

Categories     Beef Stew

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 10

1 teaspoon vegetable oil
1 teaspoon Korean chile powder
2 tablespoons ground beef
1 tablespoon Korean soy bean paste (doenjang)
1 cup water
salt and pepper to taste
1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
1 egg
1 teaspoon sesame seeds
1 green onion, chopped

Steps:

  • Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Nutrition Facts : Calories 242 calories, CarbohydrateContent 7 g, CholesterolContent 99.4 mg, FatContent 16.5 g, FiberContent 2.3 g, ProteinContent 20 g, SaturatedFatContent 3.2 g, SodiumContent 415.1 mg, SugarContent 1.1 g

TOFU SCRAMBLE RECIPE - NYT COOKING



Tofu Scramble Recipe - NYT Cooking image

This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don’t skip the splash of water — it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

Provided by Ali Slagle

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 7

1 (14-ounce) block firm or extra-firm tofu
1 tablespoon low-sodium soy sauce or tamari
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons canola oil
2 scallions, trimmed and thinly sliced

Steps:

  • Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
  • In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
  • Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
  • Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

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TOFU SCRAMBLE RECIPE - NYT COOKING
This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don’t skip the splash of water — it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.
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  • Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.
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TOFU SCRAMBLE RECIPE - NYT COOKING
This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don’t skip the splash of water — it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.
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Reviews 4
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