One-Pot Wonders

Korean Stewed Tofu with a Green Onion Salad and Crisp Bacon

by:
June 13, 2016
5
1 Ratings
Korean Stewed Tofu with a Green Onion Salad and Crisp Bacon
Photo by The Shared Plate
  • Serves 2-4
Author Notes

Subtle is rarely a word used to Korean food and this dish is no exception. Piquant, peppery and robust- the tender tofu juxtaposed with crisp bacon lardons and a spicy green onion salad is a Korean inspired "mapo tofu". This dish is easily vegan and vegetarian friendly by omitting the bacon. —The Shared Plate

What You'll Need
Ingredients
  • 2 pieces bacon
  • 1 tablespoon tablespoon fermented bean paste (Korean dwen jang or Japanese miso are suitable)
  • 2 tablespoons tablespoons fermented pepper paste (Korean gochujang)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon gochugaru + 1 pinch (Korean red pepper flakes)
  • 1 teaspoon coarse ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup yellow onion, small dice
  • 3 pieces garlic, sliced thin
  • 14 ounces firm tofu, 1/2" cubes
  • 1/3 cup water
  • 1 tablespoon sesame seed oil
  • 3 pieces green onion
  • 2 teaspoons rice wine vinegar
Directions
  1. Slice bacon into lardons, place in nonstick skillet and cook on medium heat until crisp and fat is rendered- about 7 minutes.
  2. Meanwhile, in a small bowl add: fermented bean paste, gochujang, soy sauce, honey, coarse black pepper and kosher salt. Stir to combine, set aside. Cut onion into a small dice, slice garlic, and cube tofu- set aside.
  3. Once the bacon is cooked, drain on a paper towel and drain all but 1 tablespoon of bacon fat from the pan. On medium high heat, add the onion and garlic and sweat until translucent.
  4. Add tofu to the pan and turn heat up to high, lightly frying the tofu in the bacon fat. Toss and brown until heated through- about 3 minutes. Add the spicy sauce and 1/3 cup of water to the tofu, stirring gently to prevent breaking up the tofu. Cook on high for 4-6 minutes until sauce has thickened and coated the tofu. Turn off heat and drizzle tofu with sesame oil.
  5. Slice green onions on a bias and place in a small bowl. Dress the green onions with a pinch of gochugaru (red pepper flakes) and 2 teaspoons of rice wine vinegar.
  6. Spoon tofu into a shallow bowl and garnish with dressed green onions and crisp bacon. Serve with white rice and devour immediately.
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