Main ingredients 🥩
pan-frying tofured pepper powdersesame oiloniongreen chili pepperscooking oilwhole sesame seeds
Lim Sung-geun's Delicious Tofu Stew
A savory, slightly spicy side dish that elevates tofu stew with the secret meat seasoning 'Maknani' and crisp green chilies, making it a perfect rice companion.
🙋 Recommended for
- ⭐ Those who want to enjoy their daily tofu stew with a deeper, richer taste
- ⭐ Those looking to experience the balance of spicy green chilies and savory meat seasoning
Ingredients needed 🛒2 servings
- pan-frying tofu 1 block (300g)
- Maknani seasoning 7 tablespoons
- medium red pepper powder 4 tablespoons
- sesame oil 3 tablespoons
- onion 1/2
- green chili peppers 30
- cooking oil 5 tablespoons
- whole sesame seeds a little
Recipe 🍳
- Wipe the surface of the pan-frying tofu lightly with a kitchen towel to remove excess moisture, then cut into thick slices.
- Heat 5 tablespoons of cooking oil in a pan over high heat and pan-fry the tofu until golden brown on both sides.
- While frying the tofu, mix 7 tablespoons of Maknani seasoning, 4 tablespoons of red pepper powder, and 3 tablespoons of sesame oil in a bowl to make the sauce.
- Slice 1/2 onion into thin strips, and tear the green chili peppers in half by hand, using larger ones.
- Place the sliced onion and green chili peppers on top of the golden-brown tofu, then evenly spread the prepared sauce over them.
- Simmer over medium heat for about 4 minutes, until the sauce reduces and becomes slightly thickened, then sprinkle with whole sesame seeds to finish.
- Remove moisture from the tofu and cut into thick pieces.
- Add generous amount of cooking oil to the pan and pan-fry the tofu until golden on both sides.
- Mix Maknani seasoning, red pepper powder, and sesame oil to make the sauce.
- Slice the onion thinly and chop the green chili peppers into bite-sized pieces.
- Layer the fried tofu with onion, green chili peppers, and sauce in order.
- Simmer over medium heat for about 4 minutes until the sauce thickens, then finish.
Cooking tips 💡
- Use plenty of oil when pan-frying tofu to prevent burning and achieve a chewy exterior with a soft, tender interior.
- The green chilies help cut through the richness of the dish, adding a fresh, spicy kick.
- Pre-making Chef Lim Sung-geun's secret 'Maknani' seasoning (a minced meat and garlic base) greatly reduces cooking time.
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