Spicy Korean Tofu with Vegetables
January 29, 2011
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When I found this recipe online I was a bit dubious about its authenticity because it called for olive oil. But it also specified gochujang, a popular Korean red chili paste, and sounded good I had to try it. I did make a couple changes, however. I couldn’t use they gochujang carried by my local Wegman’s because it contained wheat flour so I substituted some gluten-free Korean BBQ sauce and eliminated redundant ingredients in the recipe. I added the Chinese black beans and the Sriracha in an attempt to replicate some of the flavor of the gochujang. Also, the original recipe did seem awfully spicy, even for me, calling for an entire tablespoon of cayenne in addition to three tablespoons of the hot chili paste. The version belong is still spicy, perhaps too much so for many, but the flavors are wonderful and it is very easy to make. To reduce the heat, leave out the Sriracha.
- ½ pound extra-firm tofu
- 2 Tbsp. Korean BBQ (bulgogi) sauce
- Oil, I use canola
- 1 Tbsp. black bean sauce
- 1 Tbsp. Sriracha chili sauce
- 4 or 5 cloves garlic, sliced thin
- 1 carrot, sliced diagonally
- 1 medium white onion, halved lengthwise and sliced
- 4 ounces broccoli florets cut into bite-sized pieces if need be
- 4 green onions, cut into ½-inch slices
- 3 Tbsp. water
Cut the tofu into 1-inch cubes, place in a small bowl, and coat with Korean BBQ sauce. Combine the black beans and Sriracha in another small bowl and set aside.
Film the bottom of a wok with oil and sauté garlic, carrots ,and onion over medium heat for 3 to 4 minutes or until slightly softened. Add the tofu and BBQ sauce to the pan along with the broccoli, green onions, and black bean/Sriracha mixture. Gently fold everything together then add the water, cover, and let steam for about 5 minutes. If there is too much liquid in the wok, turn up the heat and let it boil off before serving.
Serve hot over steamed rice.