Korean Tofu (Vegan)

One of my first restaurant jobs was in high school when I was 16 and it was at out local Chinese restaurant called “Chiams”. They had a large menu of Chinese American food. One of my favorite dishes was the Mongolian Beef, I always got it with extra scallions. I ate the shit out of that dish. I add a little bit of Gochujang to the recipe which is why I call it “Korean Tofu”. This is my rendition as plant based version. I recommend cutting the tofu into large strips because I can fry the tofu in a shallow pan of oil and it doesn’t take as log to prepare. But you can also cube the tofu but you will have to deep fry it in a larger pot of oil. The recipe is fantastic either way. You can also substitute any meant or vegetable and make this recipe the same way, its just as delicious with eggplant, beef, chicken or shrimp!

Ingredients:

Corn Starch for Frying

Organic Tofu (1 package)

1 cup scallions

1 white onion

Sesame Seeds

Korean Sauce:

1 Tablespoon gochujang

1/4 cup Maple Syrup

2 cloves garlic

2/3 cup rice wine vinegar

1/3 cup soy sauce

1 Tablespoon ginger

1/3 cup grape seed oil

Add all ingredients to blended or food processor and blend well. Set aside.

Thinly slice white onion and scallions, set aside.

For tofu preparation, pat the tofu drug and slice into 1/2 inch thick slices. Pat dry again and salt. Coat in corn starch. Heat up about 3/4 inch of vegetable oil in a sauté pan to about 350 degrees and fry until golden brown on each side. Set on a paper towel and set aside.

Discard oil and return to pan, add onions and sauté until fragrant (just a couple of minutes). Add sauce to pan and add tofu, reduce heat to a simmer and allow the sauce to reduce by half it’s volume. Baste the tofu with the sauce. Once the sauce has thickened remove from heat and add scallions and sesame seeds. Serve over rice.