Sunday, June 27, 2010
Korean Tofu with Soba and Kimchee
I found a really cool, authentic Korean food blog (WARNING: not completely vegetarian. There are tentacles) from a chick who makes some awesome food. Her blog is http://www.maangchi.com/. I look forward to browsing the website for more Korean dishes to veganize!
Anywho, the sauce is based on her sauce for tofu (wanted to give credit where credit is due), but the rest of it is all mine, based on what I think Korean food is and what was in my pantry. Mind you, the only Korean food I had was when an exchange-student friend of mine from South Korea gave me a piece of ginseng gum, so I hope this is pretty close (and it's MUCH tastier than ginseng gum!).
This dish is also really quick to make! Like lightning, man!
Tofu with Vegetables:
1/2 block extra firm tofu, cubed
1/2 bag of broccoli slaw
2 stalks celery, chopped
About 10 baby carrots, cut into matchsticks
1/2 head bok choy, chopped
2 Tb. tamari
1 tsp. sugar
1/8 tsp. cayenne pepper or 1 tsp. chile flakes
1 tsp. garlic, minced
1 green onion, chopped (Note: I used my garden onions, so it was equivalent to about 5 regular green onions, lol)
Buckwheat soba noodles
Sesame seeds, toasted
1. Press tofu about 15 minutes and cut into cubes. Since the recipe only calls for half a block, you can cube the rest and place it in a covered bowl full of water in the fridge. It's handy to be chopping the veggies at this point and getting them ready for the skillet.
2. In a large skillet or wok sprayed with cooking spray, saute the tofu cubes on medium-high until golden.
3. Meanwhile, combine all the Sauce ingredients and set it aside.
4. Bring a pot of water to boil, and once the tofu is as golden as you like it, add the vegetables to the skillet and the soba to the pot.
5. Cook the soba in simmering water for 3 minutes. Meanwhile, stir-fry the veggies in the skillet. After about a minute, add the sauce to the stirfry and turn up the heat a little bit.
6. Drain the soba and take the stir-fry off the heat. Both the stir-fry and noodles get done at the same time. Awesome.
7. Serve the soba with the veggies. Add the kimchee to the plate and sprinkle everything with sesame seeds. Enjoy!
Also, this made kind of a lot, so if you decide on a 1 cup serving of the vegetables (and figure in the noodles and kimchee), this will make about 4-6 servings. Quick cooking + leftovers = one happy me!