Spicy and Savory Stir-Fried Dried Tofu
[Echo’s Recipe] Delicious Home-Style Side Dish: Stir-Fried Dried Tofu
Lately, hot pot and mala dishes have become incredibly popular, right? We’ve used dried tofu, a key ingredient in these dishes that’s gaining recognition in Korea, to create this flavorful stir-fry. The chewy texture of the dried tofu combined with the savory and slightly spicy sauce makes this a fantastic side dish for rice or even a delightful appetizer.
Main Ingredients- 4 sheets dried tofu
- 1/2 bunch Korean parsley (minari)
- 1/2 onion
- 2 Korean chili peppers (cheongyang)
- 1 Tbsp minced garlic
- 1-2 ladles water (for broth)
Sauce- 4 Tbsp doubanjiang (spicy bean paste)
- 3 Tbsp oyster sauce
- 3 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp doubanjiang (spicy bean paste)
- 3 Tbsp oyster sauce
- 3 Tbsp gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, let’s prepare the sauce, which is the key to this dish’s flavor. Combine all the sauce ingredients – doubanjiang, oyster sauce, and gochugaru – in a bowl and mix well until smooth. Ensuring the sauce is lump-free now will prevent it from clumping later when stir-frying, allowing it to coat the dried tofu evenly.
Step 2
Wash and peel the onion, then slice it into thin strips about 0.5 cm thick. Avoid slicing it too thinly, as it can become mushy during stir-frying. A moderate thickness is best for texture.
Step 3
Trim any tough or unsightly parts from the fragrant Korean parsley (minari), wash it thoroughly, and then cut it into approximately 5 cm lengths. It’s now ready to be added to the dish.
Step 4
Finely mince the Korean chili peppers (cheongyang) for a touch of heat. You can remove the seeds if you prefer a milder spiciness.
Step 5
Take the dried tofu sheets and slice them lengthwise down the middle. This initial cut helps make them more manageable for the next step.
Step 6
Next, stack a few of the lengthwise-cut dried tofu sheets and slice them into long, noodle-like strips, about 0.5 cm wide, similar to how you’d cut kalguksu noodles. Don’t slice them too thinly, as you want a satisfying chew.
Step 7
Bring a pot of water to a boil. Once boiling, add the sliced dried tofu and blanch for about 2-3 minutes. This step helps remove any raw odor from the dried tofu and softens its texture. Importantly, don’t discard the blanching water; set it aside to use as a broth later in the stir-fry.
Step 8
Heat a large wok or skillet over medium heat and add 4 tablespoons of cooking oil. Once the oil is warm, add the sliced onion and stir-fry until it becomes fragrant and translucent. Sautéing the onion brings out its natural sweetness, enhancing the overall flavor of the dish.
Step 9
When the onion is fragrant, add the blanched and drained dried tofu to the wok. Stir-fry them together with the onions for about 1 minute and 30 seconds, allowing the flavors to meld.
Step 10
After briefly stir-frying the tofu, reduce the heat to medium. Now, pour in 1-2 ladles of the reserved dried tofu blanching water (broth). This liquid will help keep the dried tofu moist and absorb the sauce better.
Step 11
As the broth begins to simmer, add the minced garlic and stir it evenly into the mixture. The garlic adds a pungent aroma that deepens the dish’s complexity.
Step 12
Now, pour in the prepared sauce. Stir-fry quickly and continuously with a spatula to ensure the sauce coats the dried tofu evenly without clumping. The goal is a beautiful, glossy finish.
Step 13
Once the dried tofu is well-coated with the glossy sauce, add the minced Korean chili peppers and lower the heat to low. The chili peppers will add a pleasant heat and fragrance.
Step 14
Finally, add the cut Korean parsley (minari). Since the heat is already low, use the residual heat to cook the minari just slightly. The key here is to preserve its crisp texture and fresh aroma. Avoid overcooking, as it will become limp; just toss it gently until it wilts slightly.
Step 15
Transfer the beautifully stir-fried dried tofu to a serving plate. Enjoy this delicious home-style dish with a side of warm rice!
