Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of ssamjang (Korean spicy dipping sauce)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of minced garlic
- 1 teaspoon of grated ginger
- 1 tablespoon of chopped scallions
- 1 tablespoon of toasted sesame seeds
Special Equipment Needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Drain the tofu and pat it dry with paper towels. Cut it into 1-inch cubes and set aside.
2. In a mixing bowl, whisk together the ssamjang, gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger until well combined.
3. Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown and crisp.
4. Reduce the heat to low and add the ssamjang mixture to the skillet. Stir until the tofu cubes are coated evenly with the sauce.
5. Cook for another 1-2 minutes until the sauce thickens and the tofu is fully coated.
6. Remove from heat and transfer the tofu to a serving plate.
7. Garnish with chopped scallions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the tofu
- Low heat for cooking the sauce
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 220
- Fat: 13g
- Carbohydrates: 16g
- Protein: 14g
- Fiber: 2g
- Sugar: 9g
- Sodium: 760mg
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Ssamjang can be substituted with miso paste or doenjang (Korean soybean paste).
- Gochujang can be substituted with sriracha or chili garlic sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced bell peppers, onions, or mushrooms to the skillet for extra flavor and texture.
- Use the same sauce to marinate chicken, beef, or pork before grilling or roasting.
- Serve the spicy ssamjang tofu over rice or noodles for a complete meal.
Tips and Tricks:
- Make sure to pat the tofu dry before cooking to remove excess moisture and ensure a crispy texture.
- Adjust the amount of gochujang and ssamjang according to your spice preference.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
Storage Instructions:
- Store leftover spicy ssamjang tofu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftover tofu in a non-stick skillet over medium heat until heated through.
Presentation Ideas:
- Serve the spicy ssamjang tofu on a bed of lettuce leaves for a Korean-style lettuce wrap.
- Arrange the tofu cubes on a skewer for a fun and easy appetizer.
Garnishes:
- Chopped scallions and toasted sesame seeds
Pairings:
- Serve the spicy ssamjang tofu with steamed rice and a side of kimchi for a complete Korean meal.
Suggested Side Dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
- Korean-style pickles
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the tofu sticks to the pan, use a spatula to gently loosen it from the bottom.
Food Safety Advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover tofu in the refrigerator within 2 hours of cooking.
Food History:
- Ssamjang is a traditional Korean dipping sauce made with soybean paste, gochujang, sesame oil, and other seasonings. It is commonly served with grilled meats and vegetables.
Flavor Profiles:
- Spicy, savory, umami, nutty, tangy
Serving Suggestions:
- Serve the spicy ssamjang tofu as a main dish or as a side dish to a Korean-style meal.
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Region: Korean