두부 / “du-bu” / tofu
We’ve always had dubu to nourish us with vitamins and minerals in every meal. Tofu in soups, panfried and marinaded in a dish such as the one you see here today – most often all in a single meal. My mom was either very resourceful or very keen on giving us the best nutritious meal possible.
I like to pan-fry dubu when I’m looking for a quick and flavorful side dish. The part where you coat the dubu with cornstarch helps keep the outside be slightly crispy and soak in the marinade better – (If you like a bit more crunch and less of a dubu bite, cut them thinner.) There’s a dish in Korea that reflects this recipe, which is called 두부부침 양념장 where a blend of soy sauce, chilli pepper flakes, garlic and spring onion paste and it’s delicious.
Prepare 1 block of Dubu & (3Tbs of Cornstarch + 1tsp Pepper)
Slice Tofu into 6 pieces and straight to the middle.
On medium-low heat, add 2 TBS of Vegetable oil. Coat Tofu slices with cornstarch and cook on both sides.
Cook until golden brown.
Drizzle some Kyums Mild Korean Sauce (2 Tbs of Kyums Sauce + 1 clove minced garlic) or…
choose to add a bit of heat + garlic and go for the spicier stuff instead!
Place them gently on top of a salad and drizzle more sauce on top of the salad (optional).
Dress a bit of more sauce with the salad and add the tofu slices on top or have them on the side and enjoy them as is. A really simple and healthy dish you’ll enjoy in taste and health.
- 1 Block Firm Dubu (Tofu) drained
- 3 Tbs Cornstarch
- 1 tsp Pepper
- 2 Tbs Vegetable / Rapeseed Oil
- 2 Tbs Kyums Sauces (Mild or Spicy)
- 1 clove Garlic minced.
- 1 pcs Spring Onion chopped
- Prepare the sauce of Kyums sauces + minced garlic + chopped spring onions.
- Pat the dubu on both sides with cornstarch.
- On medium-heat, add oil to a hot pan. Cook the dubu on both until golden brown.
- Turn off heat and drizzle Kyums sauce on top.
- Finish on its own or on a bed of salad, dressed with more Kyums sauce and sesame oil (optional).