Spicy Tofu and Soybean Sprouts
Spicy tofu and crunchy bean sprouts are cooked together in a tasty Korean flavored sauce. It makes a delicious one dish meal with some rice.
Ingredients
- 1-2 tablespoon oil
- 1 lb firm tofu sliced into 1/2-inch thick squares
- 1 lb soybean sprouts
- 1 onion sliced
- 1 handful dried baby shrimps
- 1 sheet Korean flat fish cake thinly sliced
- 1/2 + 1/4 cup water divided
- 10 perilla leaves sliced
- 1 tablespoon cornstarch
For spicy sauce
- 2 tablespoon Korean chili paste (gochujang)
- 3 tablespoon Korean chili flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sugar
- 1/2 teaspoon minced ginger
- 2 cloves garlic minced
- dashes pepper
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Press tofu slices with paper towel and add to the skillet. Fry 4-5 minutes on each side until golden and crisp on the outside.
- To make the spicy sauce, combine all the sauce ingredients in a small bowl and mix well.
- Remove the skillet from the heat. Spread onion, the baby shrimps, and the fish cake slices (if using). Sprinkle 1/2 the amount of the seasoning sauce over, top with bean sprouts, and sprinkle remaining sauce again on top. Drizzle 1/2 cup of water around. Cover with the lid and cook over medium heat for 4-5 minutes. You might need to reduce the heat toward the end of cooking time.
- Add the perilla leaves to the skillet and toss gently.
- Mix cornstarch with 1/4 cup water in bowl which you made the seasoning sauce in. Drizzle the sauce into the skillet and cook for another 1-2 minutes until the sauce gets thickened tossing everything gently. Serve hot with rice.
Notes
If you want to make this dish into vegan/vegetarian, omit the dried shrimps and fish cake. Replace sea kelp stock in place of water. To make sea kelp stock, simmer 1 small piece of dried sea kelp with 1 cups of water for 5 minutes.