Spicy Soy Tofu Recipe
There is a version of me that throws it down in the kitchen and whips up a culinary masterpiece nightly. This is also the same version of me that makes her own butter and hails black cabs instead of waiting for the Uber surcharge to go down. However, this version has not yet been realised and so for the time being I am equal parts Chipotle bowls and Buldak noodles.
This preamble is to highlight that the following recipe is likely to be the only one that will grace this blog for the foreseeable future- so please enjoy!
Ingredients | Serves 2
200g firm Tofu
2 heaped tbsp\ approx 100g of Doenjang (soybean paste)
300ml (approx) of boiling water
1 spring onion
1 red chilli
2 cloves of garlic
2 tbsp of maple syrup
1 tbsp of white rice vinegar
2 tsp of Lagonma or other chilli crisp oil
Method
Step 1: Wrap the Tofu in a towel and set aside- I like my Tofu crispy so this ensures excess moisture is removed and it’s easier for it to crisp up when frying.
Step 2: In a bowl add approx 150ml of boiling water in increments to one tablespoon of Doenjang ensuring that you are mixing well. Once you have a smooth consistency, repeat this step with the second tablespoon of Doenjang and remaining 150ml of boiling water. When you’re finished, the consistency of the sauce should be more liquid than paste and lump-free. Eyeball it and tweak as per your preference but in my experience, the Doenjang is very flavoursome and so err on the side of more dilution than less.
Add the boiling water to the Doenjang slowly, ensuring the water is well incorporated.
How the consistency of the mixture should look before adding the second tablespoon of Doenjang.
Step 3: Next, add two tablespoons of maple syrup to the Doenjang mixture and stir. Follow this with one tablespoon of white rice vinegar. Once stirred, add in two teaspoons of Lagonma chilli oil, try to get more of the oil than the chilli crisp itself. Finally, add in one chopped spring onion, one thinly sliced red chilli and 2 cloves of crushed garlic. Voila, your sauce is done!
Note: I am a huge fan of spicy food but if you haven’t got the best tolerance to spice adjust the above measurements of chilli crisp and red chilli to your taste.
Step 4: Take your towel-dried Tofu and chop into even blocks.
Step 5: To a large pan on low heat add a generous amount of olive oil followed by the Tofu. Let the Tofu fry for 10 minutes, flipping the pieces intermittently to ensure all sides are being cooked in the oil.
What your Tofu should look like after 10-minutes
Step 6: After 10-minutes, or when you’ve reached your desired level of crispiness of the Tofu, remove the Tofu and drain the excess oil from the pan.
Step 7: Add the Tofu back into the pan along with your Doenjang sauce and cook until the sauce comes to a light simmer and starts to reduce. You want to allow enough time for the garlic and spring onion to cook and for the sauce to thicken up.
Step 8: All done! Serve with white rice or whatever you fancy.
