Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/2 cup of chopped seafood (shrimp, squid, and/or scallops)
- 1/4 cup of chopped scallions
- 1/4 cup of chopped onion
- 1/4 cup of chopped carrot
- 1/4 cup of chopped zucchini
- 1/4 cup of chopped red bell pepper
- 2 eggs, beaten
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
2. Cut the tofu into 1/2-inch thick slices.
3. Heat the skillet or griddle over medium-high heat and add the vegetable oil.
4. Dip the tofu slices into the flour mixture, making sure to coat both sides.
5. Place the coated tofu slices onto the skillet or griddle and cook for 2-3 minutes on each side or until golden brown.
6. Remove the tofu slices from the skillet or griddle and set aside.
7. In the same skillet or griddle, add the chopped seafood, scallions, onion, carrot, zucchini, and red bell pepper. Cook for 2-3 minutes or until the vegetables are tender and the seafood is cooked through.
8. Add the beaten eggs to the skillet or griddle and stir until the eggs are cooked.
9. Place the cooked tofu slices on top of the seafood and egg mixture.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 2g
Cholesterol: 105mg
Sodium: 360mg
Total carbohydrate: 16g
Dietary fiber: 2g
Total sugars: 2g
Protein: 13g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other seafood such as crab or lobster can be used instead of shrimp, squid, and/or scallops.
- Other vegetables such as mushrooms or spinach can be used instead of the listed vegetables.
Variations:
- Add Korean chili flakes (gochugaru) for a spicy version.
- Use only seafood or only vegetables for a vegetarian or pescatarian version.
- Add Korean soybean paste (doenjang) for a deeper flavor.
Tips and tricks:
- Make sure to drain and press the tofu to remove excess water before cooking.
- Use a non-stick skillet or griddle to prevent sticking.
- Cut the vegetables into small pieces for even cooking.
- Use a spatula to flip the tofu slices carefully to prevent them from breaking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve with steamed rice and Korean side dishes such as kimchi and pickled vegetables.
Suggested side dishes:
Steamed rice, kimchi, pickled vegetables, Korean-style spinach, and bean sprout salad.
Troubleshooting advice:
- If the tofu slices are sticking to the skillet or griddle, add more oil.
- If the tofu slices are breaking, make sure to handle them carefully and flip them gently with a spatula.
Food safety advice:
Make sure to cook the seafood and eggs thoroughly to prevent foodborne illness.
Food history:
Dubujeon is a Korean dish made with tofu and various ingredients such as seafood, vegetables, and meat. It is often served as a side dish or as a main dish with steamed rice.
Flavor profiles:
Savory, slightly sweet, and mildly spicy.
Serving suggestions:
Serve hot as a main dish or as a side dish with steamed rice and Korean side dishes.
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Region: Korean