Savory and Sweet Tofu Jangajji: A Foolproof and Special Side Dish
How to Make Tofu Jangajji: A Versatile Side Dish to Enhance Your Appetite
Can you really make this with tofu? Experience the endless possibilities of tofu! Tofu Jangajji, with its chewy exterior and moist interior, is an absolute rice thief. Once made, it’s a reliable emergency side dish. Enjoy this foolproof flavor that everyone loves. Dive into the charm of Tofu Jangajji right now!
Main Ingredients- 1kg firm tofu (firm pan-frying tofu recommended)
- 1 stalk of green onion (mainly the white part)
- 2 Cheongyang peppers
- 1 red chili pepper
- 1 cup dashi stock (or anchovy-kelp stock)
Marinade Ingredients- 4 Tbsp soup soy sauce
- 3 Tbsp regular soy sauce
- 1 Tbsp olive oil
- 1 Tbsp plum extract (for sweetness and gloss)
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- A little toasted sesame seeds
- 4 Tbsp soup soy sauce
- 3 Tbsp regular soy sauce
- 1 Tbsp olive oil
- 1 Tbsp plum extract (for sweetness and gloss)
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, lightly rinse about 1kg of tofu under running water. Firm pan-frying tofu is recommended over very soft silken tofu, as it holds its shape better and results in a more satisfying texture.
Step 2
Cut the prepared tofu into long, bite-sized pieces. Slicing them about 2-3cm thick will provide a pleasant chew.
Step 3
Arrange the sliced tofu on paper towels to absorb as much moisture as possible. This step is crucial for preventing the tofu from breaking apart and ensuring it gets nicely crisp when fried.
Step 4
While the tofu is draining, let’s make the dashi stock that will form the base of our delicious Jangajji. In a pot, add water along with kelp, dried anchovies for broth, and the washed white parts of green onion roots. Simmer to extract a rich stock. 1 cup should be sufficient.
Step 5
Heat a generous amount of olive oil in a pan over medium heat. Place the drained tofu slices and fry them slowly. Flip them to get a golden-brown color on both sides, ensuring the edges become slightly firm. This process enhances the tofu’s flavor, making it even more delicious.
Step 6
Once nicely fried, transfer the tofu back onto paper towels to lightly absorb any excess oil. This ensures a clean, non-greasy taste.
Step 7
Now, it’s time to prepare the essential soy sauce marinade for the Tofu Jangajji. In a cup, pour 1 cup of dashi stock. Add 4 Tbsp of soup soy sauce, 3 Tbsp of regular soy sauce, and 1 Tbsp of cooking wine (mirin).
Step 8
Add 1 Tbsp of plum extract for a sweet and tangy flavor, and 0.5 Tbsp of minced garlic for depth. Include 1 Tbsp of olive oil as well. Stir everything together until well combined and smooth.
Step 9
Finely chop the Cheongyang peppers and red chili peppers after washing and removing the seeds. These will add a spicy kick and vibrant color.
Step 10
Arrange the oil-blotted fried tofu slices neatly in a storage container. Pour the prepared savory soy sauce marinade over the tofu.
Step 11
Ensure the marinade coats the tofu evenly. It’s important for the tofu to be submerged in the marinade. If you find you don’t have enough marinade, add a little more dashi stock until the tofu is fully covered.
Step 12
Sprinkle the chopped Cheongyang peppers attractively on top. Feel free to add more if you prefer a spicier taste.
Step 13
Next, add the vibrant red chili peppers for decoration. Finish by sprinkling toasted sesame seeds for a nutty aroma and flavor.
Step 14
Finally, add the long-sliced green onions for a refreshing touch. Your Tofu Jangajji is now complete! The subtle freshness of the green onions will further enhance the taste.
Step 15
Once made, store the Tofu Jangajji in the refrigerator for at least one day to allow the flavors to meld. This resting period will deepen the taste significantly. It’s a perfect side dish for rice or even a simple snack with drinks!
