Delicious Marinated Tofu Recipe
Delicious Marinated Tofu Recipe
Tofu Jangajji (Pickled Tofu) – Inspired by EBS Cooking Class!
Curious after watching this recipe on EBS’s cooking show, I decided to make it myself! This marinated tofu is a delightful side dish that’s perfect for any meal.
Main Ingredients- 1kg firm tofu (for pan-frying)
- A little olive oil (for frying tofu)
Marinade Ingredients- 150ml soy sauce
- 100ml dried pollack and vegetable broth (standard paper cup)
- 2 Tbsp oligosaccharide
- 2 Tbsp sugar
- 100ml brewed vinegar
- 150ml soy sauce
- 100ml dried pollack and vegetable broth (standard paper cup)
- 2 Tbsp oligosaccharide
- 2 Tbsp sugar
- 100ml brewed vinegar
Cooking Instructions
Step 1
Prepare 1kg of firm tofu suitable for pan-frying. Cut it into pieces about 2-3 cm thick. If the pieces are too thin, they might break apart during frying, so cutting them to a substantial thickness is key.
Step 2
After slicing the tofu, carefully pat it dry with paper towels to remove excess moisture. This step helps prevent oil splattering during frying and ensures a nicely golden-brown crust.
Step 3
Heat a non-stick pan over medium heat and add a little olive oil. Pan-fry the tofu pieces on both sides until they are golden brown and slightly crispy. Once fried, let them cool down slightly before transferring them into a container for marinating.
Step 4
Prepare 1 cup (about 180ml, measured with a standard paper cup) of broth made by boiling dried pollack and vegetables. You can also use other broths like kelp or anchovy broth if you have them on hand. (Note: If there’s a specific ID for dried pollack and vegetable broth, please refer to that link.)
Step 5
In a bowl, combine the soy sauce, sugar, oligosaccharide, and brewed vinegar. Whisk everything together until well dissolved. You can adjust the sweetness and sourness to your personal preference. The saltiness can be controlled by the amount of broth or soy sauce used.
Step 6
Pour the prepared marinade into a pot and bring it to a rolling boil over high heat. Once boiling, reduce the heat slightly and let it simmer for a moment before cooling it down.
Step 7
Carefully pour the slightly cooled marinade over the pan-fried tofu in the container. Ensure that the tofu pieces are mostly submerged in the marinade for even flavor distribution.
Step 8
To keep the tofu submerged, place a small plate on top to press them down. Cover the container and refrigerate for at least one day to allow the flavors to meld. The longer it marinates, the deeper the taste will become.
Step 9
You might think this is just fried tofu with soy sauce, but it’s so much more! Unlike simple fried tofu that’s best eaten immediately, this Tofu Jangajji develops a rich, savory flavor as the marinade seeps in. It’s a fantastic option for kids’ meals or as a healthy addition to a diet plan.
