Tofu and Cockle Stir-Fry: A Delicious Combination
Tofu and Cockle Stir-Fry: A Delicious Combination
Tofu and Cockle Stir-Fry Recipe
This delightful stir-fry brings together the creaminess of tofu, the chewy texture of cockles, and the crispness of cabbage for a truly appetizing dish. The savory blend of ‘ssamjang’ (Korean soybean paste) and pungent garlic is exceptional. It’s a simple yet satisfying meal, perfect for lunch or as a side dish with drinks. For those who enjoy a spicier kick, adding chili powder or fresh chilies will elevate the flavor profile.
Main Ingredients- Cockles 150g (cooked and shelled)
- Tofu 1/2 block (260g)
- Cabbage 1/2 head
- Onion 1/4 medium
- Green onion 1/3 stalk
Seasoning- Ssamjang (Korean soybean paste) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Salt to taste (for seasoning tofu)
- Cooking oil as needed (for frying tofu)
- Ssamjang (Korean soybean paste) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Salt to taste (for seasoning tofu)
- Cooking oil as needed (for frying tofu)
Cooking Instructions
Step 1
First, gently pat the tofu dry with paper towels. Cut it into bite-sized pieces, such as cubes or thin slices. Lightly sprinkle salt over the tofu pieces to season them. Heat a generous amount of cooking oil in a pan over medium-low heat. Place the tofu slices in the pan and fry until golden brown. This step helps to firm up the tofu’s texture and enhance its nutty flavor.
Step 2
Once one side of the tofu is golden brown, flip it over and continue cooking until all sides are evenly browned. You’ll achieve a tofu that’s crispy on the outside and tender on the inside. Remove the fried tofu from the pan and set aside on a plate.
Step 3
Add a little more cooking oil to the same pan if needed. Add the shredded cabbage and stir-fry over medium heat. It’s important to only stir-fry the cabbage until it becomes slightly translucent and wilts, retaining its crispness. Be careful not to overcook, as it can release excess water.
Step 4
While the cabbage is stir-frying, ensure your cockles are already cooked and shelled. (If using raw cockles, cook them and remove the shells beforehand.) Thinly slice the onion and cut the green onion diagonally. With these preparations complete, you’re ready to proceed with the main stir-frying.
Step 5
Add the cooked cockles and sliced onion to the pan with the stir-fried cabbage. Mix well. Now, add the seasoning ingredients: 1/2 Tbsp of ssamjang and 1/2 Tbsp of minced garlic. Stir-fry everything together until the ingredients are evenly coated and well combined. If you prefer a spicier dish, now is the time to add 1/2 Tbsp of chili powder or some finely chopped red and green chilies for an extra kick.
Step 6
Continue to stir-fry until all the ingredients and seasonings are thoroughly mixed and the flavors meld together. Cook for another 2-3 minutes to allow the cockles’ savory taste and the sauce to penetrate the ingredients. Just before turning off the heat, add the sliced green onions and toss them gently with the residual heat. This will preserve their fresh, aromatic flavor.
Step 7
Transfer the finished tofu and cockle stir-fry to a serving plate. Enjoy the delightful combination of textures: the soft tofu, the chewy cockles, and the crisp cabbage. This dish makes a wonderful accompaniment to rice and is also an excellent choice to pair with a cold beer or ‘makgeolli’ (Korean rice wine)!
