It is a rumor that a Chinese cook discovered tofu more than 2000 years ago by accidentally mixing a batch of fresh soy milk with nigari (the remains when salt is extracted from seawater).

Always buy organic tofu. Most of the world's soybeans are genetically modified (GMO).

매운 마늘 두부 (Korean)
/maeun manuel dubsu/
Serves 4 
1/2 cups (65 g)
Preheat the oven to 356F (180C)

16  ounce (450 g) organic firm tofu
3 Tbs. (45 g) each: cornstarch and organic maple syrup
1 Tbs. (15 ml) each: olive oil; chili paste* or hot sauce; soy sauce or gluten-free liquid aminos; rice vinegar
5 organic cloves
2 organic shallot
2  red hot chili, thinly sliced
2 organic diced spring onions
black pepper to taste
(toasted) sesame seeds for garnish

Cook rice

* or a Korean fermented red chili paste called gochujang 고추장

  /il/ 1. Mix the tofu, cornstarch and pepper


  /ee/ 2. Place on a baking sheet and bake for 20-30 minutes until crispy.


삼 /sam/ 3. Mix the maple syrup, chili paste/hot sauce, rice vinegar and soy sauce/liquid aminos.


  /sa/ 4. Sauté the garlic, shallots, chilies and spring onions with a little olive oil, 4-5 minutes.


오  /oh/ 5. Reduce heat and add the sauce. Cook 3-5 more minutes until it has thickened.


  /yook/ 6. Add the baked tofu and stir well.


  /chil/ 7. Serve with cooked rice, in a stir-fry with vegetables, or as an appetizer



Look at our other tofu recipes.

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