Tofu, konjac, gompi, and seasoned
It's a dish that my mother used to cook for me. Due to the high satiety of konjac, it is good for diabetes, diet, and high blood pressure, and the iodine of Gompi and saponin of tofu, which are in season, complement each other and are good for thyroid diseases. It's light and savory, so I eat it often as a substitute for meals.
4 serving
Within 10 minutes
cafeckal
Ingredients
  • Devil's-tongue jelly
    1/2piece
  • Tofu
    1/2piece
  • Gompi (Gompi)
    100g
  • Soy sauce
    1spoon
  • Seasoned salt
    1ts
  • Sesame oil
    1spoon
  • Sesame
    1spoon
Cooking Steps
STEP 1/6
Prepare tofu banmo, gompi, and konjac.
STEP 2/6
Cut off the stems and rough leaves with a knife, rub them with thick salt, rinse them more than three times, pour hot water, and if they turn green, rinse them in cold water and squeeze them. Use about a third of it, and make gompi vegetables with red pepper paste, soy sauce, sesame oil, and sesame salt.
STEP 3/6
Chop the half of the konjac, blanch it in boiling water for about a minute, and rinse it in cold water. You can put the rest of the konjac in oden soup or jangjorim or stir-fry it.
STEP 4/6
Mash tofu slightly with a knife and place it in a bowl of gompi and konjac.
STEP 5/6
Add one spoon of soy sauce, one teaspoon of flavored salt, one spoon of sesame seeds, and one spoon of sesame oil.
STEP 6/6
Wear gloves and mix the seasoning and ingredients while crushing the tofu.
You can add bean powder, carrots, cherry tomatoes, corn cans, radish sprouts, etc. to your taste and eat it as a salad. Konjac is also useful as an alternative diet because it is full.
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