Pairs well with Dubu-jorim (Spicy Braised Tofu)
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Dubu-jorim (Spicy Braised Tofu)
5.5M views • 9y ago
128.9K
3.6K
2.3% engagement
Fresh tofu braised in a savory-spicy sauce and pan-fried with caramelized onion, garlic, and green onions. It's juicy, a little spicy, crispy on the outside and soft on the inside. A delicious vegetarian side dish perfect for rice, noodles, or porridge.
00:20:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- firm or medium-firm tofu - 1 package (1 package, cut into bite-sized pieces)
- vegetable oil - 3 tablespoons (grapeseed preferred, for pan-frying)
- soy sauce - 1 tablespoon
- salt - 1 teaspoon
- sugar - 1 teaspoon
- hot pepper flakes - 1 tablespoon
- water - 1/2 cup
- garlic - 1 clove (minced)
- onion - 1/2 cup (chopped)
- green onion - watch the video to see (chopped, some reserved for garnish)
- sesame oil - 1 teaspoon
- toasted sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare Tofu: Cut tofu into bite-sized pieces, about a quarter inch thick. Pan-fry in grapeseed oil over high heat until all sides are golden brown, about 7-8 minutes per side.
- Make Sauce: Combine soy sauce, salt, sugar, hot pepper flakes, and water. Mix well.
- Prepare Vegetables: Mince garlic and chop onion and green onion, reserving some green onion for garnish.
- Sauté Vegetables: Using the leftover oil from pan-frying tofu, sauté garlic, onion, and green onion until slightly crunchy.
- Braise Tofu: Add the sauce to the sautéed vegetables and let it bubble and reduce slightly before adding the tofu. Stir well to coat the tofu in the sauce. Finish by stirring in sesame oil.
- Garnish and Serve: Garnish with toasted sesame seeds and reserved chopped green onion. Serve hot.
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