Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of maesil-cheong (Korean plum syrup)
- 1/4 cup of soy sauce
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1 tablespoon of sesame seeds (optional)
Special equipment needed:
- Non-stick skillet or wok
- Spatula
Step-by-step instructions:
1. Cut the tofu into 1-inch cubes and set aside.
2. In a small bowl, mix together the maesil-cheong, soy sauce, and water.
3. In a separate bowl, mix together the cornstarch and water to make a slurry.
4. Heat the vegetable oil in a non-stick skillet or wok over medium-high heat.
5. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
6. Add the tofu and stir-fry for 2-3 minutes until lightly browned on all sides.
7. Pour the maesil-cheong mixture over the tofu and bring to a boil.
8. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
9. Add the cornstarch slurry and stir until the sauce thickens.
10. Garnish with sesame seeds (optional) and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for stir-frying and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 820mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugar: 9g
Protein: 9g
Substitutions for ingredients:
- Maesil-cheong can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use silken tofu instead of firm tofu for a softer texture.
- Add sliced scallions or cilantro for a fresh herb flavor.
Tips and tricks:
- Pat the tofu dry with a paper towel before cutting it into cubes to remove excess moisture.
- Use a non-stick skillet or wok to prevent the tofu from sticking to the pan.
- Stir the tofu gently to avoid breaking it into smaller pieces.
- Adjust the amount of maesil-cheong and soy sauce to your taste preference.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the tofu in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the tofu in a shallow bowl or plate with the sauce drizzled over it.
Garnishes:
Sprinkle sesame seeds over the top of the tofu for added texture and flavor.
Pairings:
Serve the tofu with steamed rice and a side of sautéed vegetables.
Suggested side dishes:
- Steamed broccoli or bok choy
- Stir-fried green beans or snap peas
- Kimchi or pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tofu is too soft, use firm tofu instead of silken tofu.
- If the tofu is too dry, add more sauce or a splash of water to the pan.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Maesil-cheong is a traditional Korean plum syrup made from green plums that are fermented with sugar and salt. It is commonly used in Korean cuisine as a sweetener and flavoring agent.
Flavor profiles:
The maesil-cheong adds a sweet and tangy flavor to the dish, while the soy sauce adds a salty umami flavor.
Serving suggestions:
Serve the tofu as a main dish with steamed rice and a side of vegetables, or as a side dish to accompany a larger meal.
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Region: Korean