Spicy Tofu and Soybean Sprouts

Method5 steps · about 30 min

1. 1

   Step 1: 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.

   Fry tofu 4-5 minutes each side · 10 minUses 1-2 tablespoon oil · 1 lb firm tofu (sliced into 1/2-inch thick squares)

2. 2

   Step 2: To make the spicy sauce, combine all the sauce ingredients in a small bowl and mix well.

   Uses 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

3. 3

   Step 3: Remove the skillet from the heat. Spread onion (1), the baby shrimps, and the fish cake (1 sheet) 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.

   Steam cook · 5 minUses 1 lb soybean sprouts · 1 onion (sliced) · 1 handful dried baby shrimps · 1 sheet Korean flat fish cake (thinly sliced) · 1/2 cup water for covered cooking · golden pan-fried tofu slices retained in skillet · prepared seasoning, half below sprouts and half above

4. 4

   Step 4: Add the perilla leaves (10) to the skillet and toss gently.

   Uses 10 perilla leaves (sliced) · covered-cooked tofu, sprouts and seafood

5. 5

   Step 5: Mix cornstarch (1 tablespoon) 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.

   Uses 1 tablespoon cornstarch · remaining 1/4 cup water for cornstarch slurry · cooked rice, for serving · tofu and sprouts gently mixed with perilla leaves