Korean Stewed Tofu With A Green Onion Salad And Crisp Bacon

1. 1

   Slice bacon into lardons, place in nonstick skillet and cook on medium heat until crisp and fat is rendered- about 7 minutes.

2. 2

   Meanwhile, in a small bowl add: fermented bean paste, gochujang, soy sauce, honey, coarse black pepper and kosher salt. Stir to combine, set aside. Cut onion into a small dice, slice garlic, and cube tofu- set aside.

3. 3

   Once the bacon is cooked, drain on a paper towel and drain all but 1 tablespoon of bacon fat from the pan. On medium high heat, add the onion and garlic and sweat until translucent.

4. 4

   Add tofu to the pan and turn heat up to high, lightly frying the tofu in the bacon fat. Toss and brown until heated through- about 3 minutes. Add the spicy sauce and 1/3 cup of water to the tofu, stirring gently to prevent breaking up the tofu. Cook on high for 4-6 minutes until sauce has thickened and coated the tofu. Turn off heat and drizzle tofu with sesame oil.

5. 5

   Slice green onions on a bias and place in a small bowl. Dress the green onions with a pinch of gochugaru (red pepper flakes) and 2 teaspoons of rice wine vinegar.

6. 6

   Spoon tofu into a shallow bowl and garnish with dressed green onions and crisp bacon. Serve with white rice and devour immediately.

No additional tips available.