Tofu / Pickled Tofu
It is a food that is hardened by immersing beans in water, grinding, heating the liquid, squeezing the bean paste, and adding a coagulant. It's a delicious tofu dish that can be made with leftover tofu.
2 serving
Within 30 minutes
요알남Mingstar
Ingredients
  • Tofu
    300g
  • Cooking oil
    3Ts
  • Sea tangle
    5g
  • Water
    300ml
  • Garlic
    5piece
  • Ginger
    10g
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • Soy sauce
    7Ts
  • Cheongju
    2Ts
  • cooking wine
    2Ts
  • Starch syrup
    4Ts
Video
Cooking Steps
STEP 1/12
Cut tofu into appropriate sizes.
STEP 2/12
Put cooking oil in a frying pan and cook tofu slowly over low heat.
STEP 3/12
Prepare the kelp.
STEP 4/12
Put kelp in hot water and make kelp stock.
STEP 5/12
Slice garlic.
STEP 6/12
Slice ginger into pieces.
STEP 7/12
Slice Cheongyang red pepper and red pepper diagonally.
STEP 8/12
Add kelp stock, soy sauce, rice wine, cooking wine, starch syrup, garlic, and ginger and boil.
STEP 9/12
When it boils up, boil it over medium heat for 5 to 10 minutes.
STEP 10/12
Put tofu in a container.
STEP 11/12
Put the peppers in.
STEP 12/12
Pour the pickled water, blow it off, and store it in the refrigerator for about a day.
* Bake tofu slowly over low heat, dripping moisture. * It tastes better with clams and dried mussels. * Pickled tofu can be stored for about a week.
Cooking review
5.00
score
  • 322*****
    score
    It's delicious because the peppers are pickled too!
    2022-09-05 12:22
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