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1
The ingredients.
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2
Boil the silken tofu first.
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3
By boiling, it firms and hardens a bit, and becomes easier to handle.
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4
Cut the tofu in half horizontally, and slice about 1.5 cm thick.
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5
Place the slices for a while on a tilted cutting board.
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6
Drain the tofu well.
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7
By draining out the water, the tofu flavor becomes more concentrated and delicious To finish draining the tofu, wrap it gently and paper towels and press lightly.
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8
Let's make the sauce.
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9
Combine all the sauce ingredients.
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10
I used a finely ground chili powder this time, but coarsely ground chili pepper is fine too.
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11
Mix very well.
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12
Put a generous amount of sesame oil in a large frying pan and heat over low.
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13
(The oil will be wiped out later, so it's OK to add a lot here).
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14
Coat both sides of the tofu with katakuriko.
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15
Shake off the excess, and pan fry over medium heat.
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16
Use a big frying pan to keep the pieces from sticking to each other.
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17
When the tofu is golden brown, wipe off the excess oil in the frying pan with paper towels Otherwise the finished dish will be kind of oily.
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18
When both sides are browned (and the surface has hardened), add half the sauce to the frying pan.
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19
Swirl the frying pan to coat the tofu with the sauce.
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20
When the sauce is bubbling and has started to thicken, turn the tofu pieces over.
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21
Add the rest of the sauce.
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22
Swirl the frying pan again to coat the tofu with the sauce.
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23
When the tofu has been coated with the sauce, it's done.
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24
It took 5 minutes maybe?
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25
Add some green onions or something as garnish.
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26
This dish is so good.
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27
I can eat 3 entire bowlfuls of rice with it.
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28
It's also great as a drinking appetizer too.
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29
Don't drink too much.
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30
Korean chili pepper is not too hot and has a sweet aroma, so use it for this recipe.
