Making pickled tofu
We go to my friend's house and eat together, is he taking out this side dish? I was wondering what it was because it was my first time seeing it, but I ate it so deliciously and asked my friend, and he said it was my mom's side dish So I asked for a recipe. I made it, too^^
2 serving
Within 15 minutes
츄츄맘
Ingredients
  • Tofu
    2piece
  • anchovy broth
    2cup
  • thick soy sauce
    16TS
  • a beautiful forest
    1TS
  • Sugar
    1TS
  • onion
    1ea
  • Garlic
    15piece
  • Cheongyang red pepper
    1ea
  • perilla oil
    2TS
Cooking Steps
STEP 1/12
The anchovy broth is a regular cup that we drink water. Boil anchovies and kelp together with 2 and a half cups of water and serve the broth
STEP 2/12
Drain the tofu and cut it into thick pieces
STEP 3/12
Add 2 tablespoons of perilla oil to the pan and make tofu
STEP 4/12
The point is to cook all sides evenly. ^^ Cool the cooked tofu lightly
STEP 5/12
Put it in a bowl
STEP 6/12
Chop onion 1 and cut garlic into pieces
STEP 7/12
1 tablespoon mirin and 16 tablespoon thick soy sauce in anchovy broth
STEP 8/12
Add sliced onions and garlic
STEP 9/12
Add 1 tablespoon of sugar
STEP 10/12
Bring to a boil. When it starts to boil, count 10 seconds and turn off the heat,
STEP 11/12
Pour all the tofu into the bowl^^ The point is that all the tofu should be soaked~~ You can cool the pickled tofu at room temperature and eat it after storing it in the refrigerator for 1 day^^ (By the way, after eating it myself, it was much better to leave it for 4 days.)
STEP 12/12
You can sprinkle sesame seeds in advance when making the sauce, but I prefer to sprinkle sesame seeds before eating tofu
Cooking review
5.00
score
  • 943*****
    score
    Delicious
    2018-12-27 15:00
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