Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of baking powder
- 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
- 1/4 teaspoon of gochugaru (Korean red pepper flakes)
- 1/2 cup of cold water
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of sesame oil
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions:
1. Drain the tofu and pat it dry with paper towels. Cut the tofu into 1/2-inch thick slices and set aside.
2. In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and gochugaru. Mix well.
3. In a separate bowl, whisk together the cold water, soy sauce, rice vinegar, gochujang, and sesame oil.
4. Pour the wet mixture into the dry mixture and whisk until smooth.
5. Heat a non-stick skillet or griddle over medium-high heat. Add the vegetable oil and swirl to coat the surface.
6. Dip the tofu slices into the batter, making sure they are fully coated.
7. Place the tofu slices onto the skillet or griddle and cook for 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the tofu slices from the skillet or griddle and place them on a plate lined with paper towels to absorb any excess oil.
9. Serve the tofu gochujeon hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 510mg
- Total carbohydrates: 21g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 8g
Substitutions for ingredients:
- Instead of gochugaru, you can use cayenne pepper or chili powder.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of gochujang, you can use sriracha or red pepper flakes.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Use different types of tofu, such as silken or extra-firm.
- Add vegetables, such as sliced mushrooms or shredded carrots, to the batter.
Tips and Tricks:
- Make sure the skillet or griddle is hot before adding the tofu slices to ensure they get crispy.
- Use a spatula to gently press down on the tofu slices while cooking to help them cook evenly.
- Serve the tofu gochujeon immediately to prevent them from getting soggy.
Storage Instructions:
- Store any leftover tofu gochujeon in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the tofu gochujeon, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the tofu gochujeon on a platter with a variety of dipping sauces.
- Garnish with sliced scallions or sesame seeds for added color and flavor.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
- Pair with a cold beer or a glass of chilled white wine.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Kimchi
- Pickled vegetables
Troubleshooting Advice:
- If the batter is too thick, add a little more water to thin it out.
- If the tofu slices are not crispy enough, increase the cooking time or temperature.
Food Safety Advice:
- Make sure to cook the tofu gochujeon to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Gochujang is a traditional Korean condiment made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has been used in Korean cuisine for over 1,000 years.
Flavor Profiles:
- The tofu gochujeon has a crispy exterior and a soft, creamy interior. The batter is savory and slightly spicy, with a hint of sweetness from the gochujang and sesame oil.
Serving Suggestions:
- Serve the tofu gochujeon as an appetizer or a main course.
- Pair with a variety of dipping sauces for added flavor.
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Region: Korean