Caramelized Spicy Tofu Recipes

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SPICY TOFU JORIM



Spicy Tofu Jorim image

This Korean dish gets a double dose of heat from gochugaru and gochujang.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 cup white rice
4 heads baby bok choy, halved lengthwise
2 14-ounce blocks firm tofu, drained
Kosher salt
4 cloves garlic, finely minced
2 tablespoons fish sauce (vegan if desired)
2 tablespoons fine gochugaru
1 tablespoon gochujang
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1/4 cup vegetable oil
1 onion, sliced 1/2 inch thick
2 scallions, thinly sliced

Steps:

  • Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
  • Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
  • Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
  • Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
  • Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.

Nutrition Facts : Calories 590, Fat 27 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1347 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Sugar 12 grams, Protein 31 grams

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