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Simmered tofu




Source of Recipe


From "Eating Korean" by Cecilia Hae-Jin Lee


Recipe Introduction


Servings: 4
Jolim is any dish that has been simmered in a soy-based sauce until the liquid has reduced, allowing the seasoning to soak in. Korean chili powder is available at Korean markets.






List of Ingredients




1 (18-ounce) package of firm tofu
2 Tbsps. soy sauce
1 garlic clove, minced
2 green onions, thinly chopped
1/4 cup red bell pepper, chopped, or 1 tsp. Korean red chili powder (optional)
1 Tbsp. vegetable oil

Recipe



1. Rinse the tofu in cold water. Cut the cube of tofu in half, then into 1/2-inch slices. Set aside on some paper towels or in a wire-mesh colander to drain.

2. To prepare the seasoning, combine soy sauce, garlic, green onions and the optional red pepper or chili powder. Set aside.

3. In a large skillet, heat vegetable oil. Place the tofu carefully into the skillet, making sure each rectangle is flat on the bottom of the skillet. (Be careful because the water in the tofu will make a splash. Cover with a wire-mesh splashguard, if you wish.) Cook on medium to high heat until the tofu is lightly browned on both sides, about 4 to 5 minutes. Be careful not to overcook or the tofu will lose its moisture and texture.

4. Lower the heat and spoon the soy mixture over each tofu slice. Cover and cook until the tofu is slightly steamed and infused with the seasoning, 2 to 3 minutes.