Tuna Tofu Ssamjang is good for dieting. How to leave it for a lo
Shindong ate ssambap because he can reduce carbohydrate intake and chew for a long time. It's tuna tofu ssambap that goes well with that
6 serving
Within 10 minutes
왕눈이의맛있는이야기
Ingredients
  • Tofu
    1piece
  • canned tuna
    1ea
  • Soybean paste
    4~5TS
  • red pepper paste
    2TS
  • crushed garlic
    1ts
  • Oligosaccharide
    4TS
  • Sesame oil
    1TS
  • Sesame
    2TS
Cooking Steps
STEP 1/7
Put the hard tofu back in the pack and squeeze the water out
STEP 2/7
Remove the oil from the big tuna can
STEP 3/7
Please add soybean paste/red pepper paste/minced garlic/oligo
STEP 4/7
Add the tuna without oil and mix well
STEP 5/7
Mash the drained tofu well, add the mixed tuna ssamjang, and mix well
STEP 6/7
In a medium-low heat pan, add the mixed tuna tofu ssamjang and stir-fry for 5 minutes, mixing well mixing
It's a bit thick
Stir-fry and add sesame oil/fine sesame powder
*The more you squeeze the water out of the tofu, the more you stir-fry it
In other words, the more water the tofu dries, the shorter the time it takes to stir-fry
STEP 7/7
The secret of tuna tofu ssamjang is to stir-fry as little moisture as possible
You can just mix it all up and eat it right away, but you can make it in bulk like me and leave it in the refrigerator for a long time
Also, it's a little stir-fried dish. It's more delicious because it's mixed with tofu and tuna
Depending on your preference, you can take out or add more oligosaccharides
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