Tofu Soy Sauce Pickles: A Hearty and Delicious Side Dish
Super Easy Tofu Soy Sauce Pickles: Make Your Solo Meals Hearty!
Introducing a recipe for ‘Tofu Soy Sauce Pickles’ made with tofu, an ingredient that is easily accessible, affordable, and rich in nutrients. This versatile side dish, once made, will save you worry about side dishes for days and is an absolute rice thief. Try making this healthy and delicious tofu pickle, perfect for solo diners and busy modern people!
Main Ingredients- 600g Tofu (firm, pan-frying tofu recommended)
- 1/2 Onion
- 2 Cheongyang Peppers (Korean chili peppers)
- 1 Red Chili Pepper
- 1/2 Green Onion
- A little Cooking Oil (for frying tofu)
Soy Sauce Marinade- 1 cup Soy Sauce (200ml)
- 2 Tbsp Oligosaccharide (sweetness adjustable)
- 1.5 cups Water (300ml)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Bonito Flakes (for umami boost!)
- 1 Tbsp Sesame Seeds
- A little Sesame Oil (for finishing)
- 1 cup Soy Sauce (200ml)
- 2 Tbsp Oligosaccharide (sweetness adjustable)
- 1.5 cups Water (300ml)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Bonito Flakes (for umami boost!)
- 1 Tbsp Sesame Seeds
- A little Sesame Oil (for finishing)
Cooking Instructions
Step 1
First, lightly rinse the tofu under running water to remove excess moisture. Then, slice it into approximately 1cm thick pieces that are easy to eat. It’s important to maintain a moderate thickness, as slices that are too thin might break apart during frying.
Step 2
Use paper towels to thoroughly pat dry the surface of the tofu. Removing moisture effectively prevents oil splattering and helps in achieving a crispy texture when frying.
Step 3
Next, let’s prepare the additional vegetables. Peel and prepare 1/2 onion. Wash and prepare 1/2 green onion. Slit the 2 Cheongyang peppers and 1 red chili pepper in half and thoroughly remove the seeds. If you enjoy spiciness, you can leave the seeds in the Cheongyang peppers.
Step 4
Now, let’s finely chop the prepared vegetables. Dice the onion roughly, and thinly slice the green onion. Finely mince the deseeded Cheongyang and red chili peppers. Finely chopping the vegetables allows the marinade to penetrate evenly, resulting in a more delicious flavor.
Step 5
It’s time to make the delicious soy sauce marinade. In a pot or frying pan, combine 1 cup of soy sauce, 2 tablespoons of oligosaccharide, 2 tablespoons of cooking wine, 1.5 cups of water, and 1 tablespoon of bonito flakes for added umami. Mix them well. We will simmer and reduce this mixture.
Step 6
Heat a generous amount of cooking oil in a pan over medium heat. Place the patted-dry tofu slices in the pan and fry them until they are golden brown and look appetizing on both sides. They taste even better when the exterior is crispy.
Step 7
Once the tofu is golden brown on both sides, remove it from the pan and place it on a plate or cutting board to cool completely. It’s crucial to let the tofu cool down before adding it to the marinade, as hot tofu can break apart.
Step 8
Arrange the cooled tofu slices neatly in your storage container. Layer the prepared onion, green onion, Cheongyang peppers, and red chili peppers evenly on top of the tofu. Adding plenty of vegetables enhances the aroma and texture, making it much more delicious.
Step 9
Strain the pre-made soy sauce marinade through a sieve to remove solids, then pour it generously into the container, ensuring the vegetables are submerged. Finally, sprinkle 1 tablespoon of sesame seeds over the top for added nuttiness.
Step 10
Your Tofu Soy Sauce Pickles are ready! They are delicious eaten immediately, but for an even more fantastic flavor, refrigerate them for about a day to allow the marinade to penetrate deeper. Serve in a dish and, if desired, drizzle a little sesame oil for a fragrant finish. They are the perfect accompaniment to rice!
