Silken Tofu Tangpyeongchae
Silken Tofu Tangpyeongchae
Silken Tofu Tangpyeongchae: A Visually Stunning and Healthy Main Dish
Transform your low-calorie, diet-friendly silken tofu into a beautiful Tangpyeongchae using ingredients from your fridge! The key to Tangpyeongchae is julienning all the ingredients finely. This dish boasts a quality far beyond expectations, making it a perfect main course for hosting guests or celebrating a birthday.
Main Ingredients- Silken Tofu (Cheongpomuk) 300g
- Assorted Mushrooms (Shiitake, Oyster, etc.) 20g each
- Red Bell Pepper 20g
- Yellow Bell Pepper 20g
- Zucchini 20g
- Cucumber 20g
- Pork Bulgogi Cut (for stir-fry) 100g
- Mung Bean Sprouts 50g
Seasoning- Pork Marinade:
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper (2 shakes)
- Silken Tofu Seasoning:
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Sugar
- Pork Marinade:
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper (2 shakes)
- Silken Tofu Seasoning:
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
Prepare the bulgogi-cut pork. In a bowl, combine the pork with 1 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sesame oil, 1/2 Tbsp minced garlic, and a pinch of black pepper. Mix well to marinate. Let it sit for about 10 minutes to tenderize the meat.
Step 2
Cut the 300g silken tofu into four equal pieces, then slice them into bite-sized portions. Bring a pot of water to a boil, and blanch the sliced silken tofu for 2-3 minutes. Be careful not to overcook, as it might break apart.
Step 3
Using the same water used for blanching the tofu, quickly blanch the mung bean sprouts. Add the washed sprouts to the boiling water and cook for about 30 seconds to 1 minute. Keeping them crisp is key.
Step 4
Wash all the vegetables (mushrooms, bell peppers, zucchini, cucumber) thoroughly. The essence of Tangpyeongchae lies in julienning all ingredients into thin, long strips. Aim for uniform thickness and length for a visually appealing dish. Feel free to use other vegetables you have on hand.
Step 5
Lightly oil a pan and stir-fry each type of julienned vegetable individually over high heat. The goal is to slightly wilt them without overcooking, preserving their natural texture and vibrant colors. Stir-fry in the order of mushrooms, bell peppers, zucchini, and cucumber.
Step 6
Add the marinated pork to the pan and stir-fry quickly over high heat until cooked through. Use chopsticks or a fork to separate the meat as it cooks, ensuring it’s evenly cooked and moist.
Step 7
In a separate bowl, gently toss the blanched silken tofu with the seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp sesame oil, and 1/2 Tbsp sugar. Mix carefully to coat the tofu evenly without breaking it.
Step 8
Prepare a large, attractive serving platter. Arrange the stir-fried vegetables separately around the edges of the platter, showcasing their colors. The vibrant arrangement will make your dining table look festive.
Step 9
Carefully place the seasoned silken tofu in the center of the platter, creating the classic Tangpyeongchae presentation. Piling it slightly in the middle will make it look even more appetizing.
Step 10
Finally, add garnishes for an extra touch of flavor and visual appeal. I sprinkled dried seaweed flakes and toasted sesame seeds on top. You can also add pine nuts or other chopped nuts if desired.
Step 11
A special tip! Since the vegetables weren’t seasoned separately, try drizzling your favorite dressing or sauce, like a ‘Mayak Eggs’ sauce (Recipe ID: @6910852), over the Tangpyeongchae. It adds a delightful twist and enhances the overall flavor.
