I am definitely a meat eater for sure but I do love tofu. Tofu is one of the most versatile, not to mention packed full of protein, ingredients out there. Tofu ranges from soft tofu (great for soups and stews) to firm tofu (great for a meal in and of itself) and it takes on just about any flavors you can throw at it.
I have been wanting to get back into cooking and blogging again ever since my son has was born 6 weeks ago. I pride myself on being very organized and it hasn’t been as hard as I thought it would be to cook, blog and care for the little man.
1 package of firm tofu
1-2 cups of spinach or any mixed green you like
1 T gochu-jang paste (Hot Pepper Paste)
1.5 T light soy sauce
1 T miren
1 T chopped green onions
1/2 T roasted sesame seeds
1/2 T sesame oil
1/2 teaspoon of sugar
What you will do:
1. Drain the firm tofu from its packet (usually packed in water to keep fresh). Rinse until cold water and pat dry with some kitchen towel.
2. Cut the tofu in half cross-wise (making 2 triangles) and then again (creating 4 triangles), the with each quarter triangle cut those in half to create thinner pieces (pictured above). Again pat dry each individual triangle.
3. Over medium heat, add cooking oil to skillet. When oil is warm, carefully add each piece of tofu and cook on each side until golden brown.
4. While the tofu is cooking, make your dressing by adding the gochu-jang, soy sauce, miren, green onion, sesame seeds, sesame oil and sugar to a small dish and stir. Taste your dressing and adjust seasonings as needed.
5. Wash greens and arrange the on plate, when tofu has finished cooking remove to kitchen towel to soak up any excess oil. Arrange tofu over greens and drizzle dressing on top. Serve warm but can be eaten cold as well.
TIP: You can brown tofu to your liking. The great thing about firm tofu is it, not only takes on any flavor, stands up to cooking with falling apart.