SPICY TOFU CRUMBLE
Officially, this article is going to be my first post for KitchenLab. I am excited, yet humbled because I am not familiar with writing, web designing, or food photography for that matter. But hey, we get to try things in life, right?
I took up cooking as a new hobby around 5 years ago, and quite surprised that I enjoy it so much. Since then I have been browsing many healthy and interesting recipes from many food blogs/webs and picking the ones that I want to try.
So for this time, I am trying a recipe called SPICY TOFU CRUMBLE (for original recipe, click here) and I only do it half a batch from the original one.
1 tbs olive oil
1 tbs soy sauce
1 tbs mirin
1 tbs gochujang (Korean chilli paste)
1 tbs rice vinegar
1 tsp sesame oil
2 red chillies
1 tsp grated ginger
200gr firm tofu
- Slice the tofu about 1cm thick.
- Lay 2 sheets of kitchen paper towel on a bowl, and then put the sliced tofu. Cover with another 2 sheets of paper towel, and then gently press until the water from the tofu is fully absorbed onto the paper towel.
Note: I mentioned to gently press, because I think I pressed it a little too hard, and the texture of my pressed tofu is a bit mushier than I hope to be.
- Have the wok ready, and heat the oil. Then fry the pressed tofu into golden brown color. Once done, set aside.
Note: In this experiment, I follow the amount of oil used according to the original recipe. But I think next time I make this, I would like to add a little bit more oil and fry it until a little bit crunchier. But if you are opting for healthier meal, this amount of oil should do it.
- Mix the soy sauce, mirin, gochujang, rice vinegar, sesame oil, chilli, and the grated ginger in one bowl.
Note: If you do not have gochujang, I think any chilli paste would do it. I am firm believer that we can always improvise and use the proper substitute from local ingredient. And for this recipe, the spicier the better!
- Mix the tofu with the sauce. And voila, it’s done! It is nice as a side dish and, I suggest you to have it with a hot bowl of rice.
Note: Next time I make this, I will add a sprinkle of sesame seeds and green onion that would be nice to the color and texture, and definitely a pinch of sugar (yes, sugar!) and salt to taste.
All the pictures taken are original, using Nikon D90 with 50mm f 1.4 fix lens.
Please if you want to save or copy any of the images, email me here.