Korean Spicy Stir-Fried Tofu

Out of lunch ideas? Prepare this simple and tasty side dish in just under 15 minutes!

Tip: If you are a meat lover, add some Minced Pork or Diced Sausages to this dish!

Cooking Time: 15 mins | Serves 2 pax

Ingredients

• 2 pieces or 400g Pressed Tofu or Taw Kwa (Soy Beancurd)

• 4 - 5 Tbsp Cornflour

• 1 Clove Garlic, Chopped

• 1/2 of a Yellow Onion, Chopped

• 1 Stalk Spring Onion/ Scallions, Chopped

• 2 Tbsp Sesame Oil

• 1 Tbsp Sesame Seeds (Roasted)

• 2 - 3 Tbsp Cooking Oil

(Spicy Sauce) - Mix and set aside

• 1 Tbsp Red Chili Paste or Gochujang

• 1 Tsp Red Chili Pepper Flakes or Gochugaru

• 1 Tbsp Light Soy Sauce

• 1 Tsp Sugar

• 1 Tsp Salt

• 1/2 Cup Water, Hot

Directions

1. Pat dry Tofu with a kitchen towel and slice into long cubes/ strips. Coat the Tofu with Cornflour on all sides. *as seen in image above*

2. In a medium heated non-stick pan, add cooking oil and pan fry tofu strips (about 5 minutes on each side or until crisp and golden brown. Set aside.

3. In a separate pan, add some cooking oil. Then add chopped garlic, onion and spring onions and fry till fragrant.

4. Add in Spicy Sauce and mix till it slightly thickens. Then, add in the pan-fried tofu and toss around in pan till each piece is evenly coated.

5. Remove from heat and drizzle sesame oil and sesame seeds over the tofu. Stir well and serve.

Made too much?

Store the leftovers in an airtight container and keep in the refrigerator. The tofu should keep well for the next 2 - 3 days.

Enjoy!

Signing off, Cher