Seaweed and Tofu Simmered in Soy Sauce
Seaweed and Tofu Simmered in Soy Sauce
Seaweed Tofu Simmered!!! A Must-Try Dish!
We’re revealing the secret to making bean sprouts wonderfully crisp and refreshing in a seasoned salad. This recipe shares the ultimate tip for perfect seasoned bean sprouts and introduces a classic Korean comfort food: Seaweed and Tofu Simmered in Soy Sauce. Enjoy the delightful combination of tofu and savory seaweed, enhanced by a deeply flavorful sauce!
Main Ingredients- 1 block of tofu (approx. 300-350g)
- 2 sheets of dried seaweed (roasted seaweed)
- 1 Cheongyang chili pepper (or other hot chili pepper)
- 1 red chili pepper
- 1 medium onion
Seasoning Sauce for Seaweed Tofu Simmer- 2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Let’s start with preparing the bean sprouts for our seasoned bean sprout salad. Rinse 300g of bean sprouts thoroughly under running water several times. After rinsing, drain them well in a colander. This step is crucial for ensuring the bean sprouts remain crisp and don’t become mushy.
Step 2
Now, let’s blanch the bean sprouts. Bring about 500ml of water to a rolling boil in a pot. Once boiling, add 1 tablespoon of cooking oil. Adding oil helps to remove any ‘bean sprout smell’ and adds a nice sheen. Submerge the bean sprouts in the boiling water and cook for about 4 minutes with the lid *off*. Keeping the lid off is key to maintaining their crispness.
Step 3
After 4 minutes, quickly rinse the blanched bean sprouts under cold running water about twice. Rinsing in cold water stops the cooking process and further enhances their crunch. After rinsing, drain them thoroughly in a colander.
Step 4
It’s time to season the bean sprouts. Place the drained bean sprouts in a bowl. Add salt, sesame oil, toasted sesame seeds, and chopped green onions (optional) and red pepper powder. Adjust the amount of salt to your preference. For the main dish, you’ll need: 1 block of tofu, 2 sheets of dried seaweed, 1 Cheongyang chili pepper, 1 red chili pepper, and 1 medium onion. For the sauce, gather 2 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1/2 Tbsp sugar, and 1 Tbsp toasted sesame seeds.
Step 5
Gently mix the bean sprouts with the seasonings using your hands. Be careful not to squeeze too hard, as this can break the sprouts. Ensure the seasoning is evenly distributed for a flavorful salad.
Step 6
Arrange the nicely seasoned bean sprouts attractively on a serving plate. This can be enjoyed as a delicious side dish on its own!
Step 7
And there you have it – a refreshingly crisp and slightly spicy seasoned bean sprout salad! This salad is a wonderful accompaniment to the main dish, or a great side dish on its own.
Step 8
Now, let’s prepare the main dish: Seaweed and Tofu Simmered in Soy Sauce. First, prepare the tofu by cutting it into bite-sized pieces. Thinly slice the dried seaweed, chili peppers, and onion. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and sesame seeds for the sauce.
