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


  1. Slice the tofu about 1cm thick.
  2. 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.

  1. 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.

  1. 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!

  1. 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.












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