Wednesday, February 8, 2012

[Tony's Creation] Frozen Tofu in Korean chili sauce


[Prep: 20 minutes | Cook: 20 minutes | Make: 4 people | Calories : 950 (Estimated) ]he


It is my first time to try the "Frozen tofu".  A lot of bloggers recommend me to try it.

After thaw the "Frozen tofu", the tofu's texture is similar to a sponge.  It is really funny.

Korean chili sauce is sweet but it is not too spicy.  I am high recommended everyone to try it.  It tastes really good.

1- 400g of minced pork
2- 350g of soft tofu, been frozen, thawed
2 tbsp of minced green onion
- 1/2 onion, peeled, diced
5- 2 tbsp of minced garlic
6- 1 red bell pepper, cored, diced
7- 1 tbsp of garlic chili sauce
[just for reference only]
1- 150ml of chicken broth
2- 2 tbsp of Korean chili sauce

1-  Marinade the pork with "Tony marinade method" for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside.

2-  Heat the pan with 1 tbsp of oil over medium heat.  Add in the garlic chili sauce, minced garlic and green onion.  Stir-fry until it is fragrant (about 2 minutes).  Add in the onion with 1/3 tsp of salt.  Stir-fry all the ingredients until the onion is soft 

3-  Add in the red pepper and stir-fry it for 2 minutes.  Add in the sauce mixture and bring it to boil.

4-  Add in the tofu and cooked pork.  Cover and simmer for 5 minutes.  Dish it up and serve it in hot. 
1- Frozen the soft tofu in freezer.  Put it back to the fridge 2 days in advance to thaw.  Tofu after frozen will absorb more the sauce mixture like a sponge.
2- Replace the Korean chili sauce with regular chili sauce.  Adjust the portion accordingly .
3- Before stir fry the pork, make sure the pan is hot enough. Once you add the pork into the pan, do not stir them too often. Let pan-fry until both side of the pork turn brown before string them.

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