Ingredients for 3-4 servings
How to prepare water
(A)1/2 cup water with 1tbsp potato starch
(B)1/2 cup water with 1tsp molasses and 1/2 tsp salt
(C) A pot of water with 1/2tsp salt
450g soft or silky tofu
1tsp Tobanjan
3 grated garlic cloves
1tsp grated ginger
3tbsp chopped leek
A pinch of white pepper
100g chopped bell pepper
1 tomato (diced)
A hand full bean sprouts
15ml oil(olive oil)
1tbsp brewer's yeast(optional)
(Optional topping)
5mi oil(red garlic chili oil)
Chopped green onion
STEP 1
There are 3 types of water to prepare to start out.
(A) Mix 1tbsp potato starch in 1/2 cup of cold water well, and set it aside.
(B) Mix 1tsp molasses and 1/2 tsp salt in 1/2 cup of warm water, and set it aside.
(C) Boil a pot of water and add 1/2 tsp salt.
STEP2
Warm some oil in a frying pan , roast some grated garlic, ginger and chopped leek
until fragrant.
STEP3
Add 1tsp of Tobanjan or bean paste of your choice ( miso, gochujang etc) until fragrant.
Then throw in diced tomatoes and bell peppers.
Stir fry the veggies for a few minutes.
Optionally sprinkle some brewer's yeast to boost Umami.
STEP4
Boil diced soft tofu in the (C) just for 60 seconds or so.
Drain water.
👉Boiling the tofu slightly in boiling water prevents it from losing its shape when pan-fried later.
STEP5
Pour in(B)into the frying pan of the step3.
Let it simmer to thicken the sauce for a few minutes.
STEP6
Toss in the boiled tofu into it.
Shake the frying pan once to toss the sauce ,bring it to a boil,
then slowly add (A) 's starchy water and finally a hand full of bean sprouts.
Let it simmer to thicken the sauce for 1-2minutes.
STEP7
Transfer braised tofu to a plate and drizzle with chili oil if desired.
