Spicy Tofu And Vegetable Lo Mein Recipes
SPICY TOFU JORIM
This Korean dish gets a double dose of heat from gochugaru and gochujang.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
- Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
- Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
- Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
- Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.
Nutrition Facts : Calories 590, Fat 27 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1347 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Sugar 12 grams, Protein 31 grams
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- Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to toss the tofu until evenly coated.
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