Ingredients with Measurements:
- 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon red pepper flakes
- 2 scallions, thinly sliced
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the tofu cubes and cook until golden brown, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute.
4. Add the soy sauce, rice vinegar, brown sugar, and red pepper flakes and stir to combine.
5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Add the scallions and cook for an additional 2 minutes.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 17 minutes
Temperature: Medium-Low
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 13g
Protein: 11g
Substitutions for Ingredients:
- Tofu: Tempeh or seitan can be used in place of tofu.
- Vegetable oil: Any neutral-flavored oil can be used.
- Soy sauce: Tamari or coconut aminos can be used in place of soy sauce.
- Rice vinegar: Apple cider vinegar or white wine vinegar can be used in place of rice vinegar.
- Brown sugar: Coconut sugar or maple syrup can be used in place of brown sugar.
Variations:
- Add 1/2 cup of vegetables, such as bell peppers, mushrooms, or carrots, to the dish.
- Add 1/4 cup of chopped peanuts or cashews for crunch.
- Add 1/4 cup of coconut milk for a creamier texture.
Tips and Tricks:
- Make sure to drain the tofu before cooking to remove excess moisture.
- Make sure to stir the mixture occasionally to prevent the tofu from sticking to the pan.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the braised tofu over cooked rice or quinoa and top with fresh herbs and sesame seeds.
Garnishes:
Fresh herbs, sesame seeds, and chopped peanuts or cashews.
Pairings:
This dish pairs well with steamed vegetables or a side salad.
Suggested Side Dishes:
Steamed vegetables, a side salad, or cooked rice or quinoa.
Troubleshooting Advice:
If the tofu is sticking to the pan, add a tablespoon of oil and stir to loosen.
Food Safety Advice:
Make sure to store leftovers in an airtight container in the refrigerator and consume within 3 days.
Food History:
This dish is inspired by the traditional Korean dish called "Jjigae," which is a stew-like dish made with tofu and vegetables.
Flavor Profiles:
This dish has a savory and slightly sweet flavor, with a hint of spice from the red pepper flakes.
Serving Suggestions:
Serve this dish with steamed vegetables or a side salad.
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Region: Korean