SERE 4
Spicy and slightly sweet, the paste from Korean Chile Gochujang is the star of this vegetarian supper. Cook cubes of tofu in the oven until crisp and pale gilded, put a jar of rice and simmer a frosting made with the condiment. For the frosting, thin the gochang with water and a touch of lime, soften it with brown sugar. While you cook the tofu, you will have time to spray the broccolini. Mix cubes of tofu and short lengths of broccolini with frosting and serve on rice or noodles. A healthy vegetarian dinner is on the table in about half an hour.
-
1
Block (14 to 16 ounces) firm or extra-face tofu, cut into 1 inch cubes
-
½
teaspoon
-
1
tablespoon of grilled sesame oil
-
1½
cornstores
-
2
Tablespoons of guchujang paste
-
¾
cup of water
-
1/2 lemon juice (2 tablespoons)
-
4
teaspoons.
-
1
Group Broccolini, end of the bottom cut, stems cut into 2 inch lengths
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2
green onions, cut and finely trenched, including dark green (for the garnish)
-
1
tablespoon of toasted sesame seeds (for garnish)
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1. Set the oven to 425 degrees. Line a baking sheet with a parchment assessment.
-
2. On a double layer of paper towels, spread the tofu cubes. Cover with a second double layer of paper towels and press well to remove as much humidity as possible.
-
3. Transfer the tofu to a bowl. Add salt and sesame oil and mix well to coat the tofu everywhere. Sprinkle with 1 tablespoon of the cornstarch and mix again. Spread the cubes on the baking sheet lined with parchment.
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4. Cook the tofu for 15 minutes. With a spatula, turn the cubes. Continue cooking for 15 minutes, or until the cubes are golden pale and slightly sharp. (Total cooking time is 30 minutes.)
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5. Meanwhile, in a saucepan large enough to hold the tofu and the broccolini, whisk the guchujang paste, the water, the lime juice, the brown sugar and the 1/2 tablespoon of corn until smooth consistency.
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6. Set the pan over medium heat. By constantly whisking, bring the sauce to a boil. Let boil for about 1 minute. Reserve in a warm place.
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7. Set a steam basket inside a large pan. Fill it with 1 inch of water. Bring the water to a boil. Add the broccolini, the blanket and the steam for 4 to 5 minutes, or until the broccolini is tender when pierced with the tip of a knife. Remove the pan from the heat.
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8. Fimette the tofu and the broccolini in the Gochujang sauce. Stir gently to coat them. Serve tofu and broccolini on rice or noodles. Sprinkle with green onions and sesame seeds.
Sally Pasley Vargas
SERE 4
Spicy and slightly sweet, the paste from Korean Chile Gochujang is the star of this vegetarian supper. Cook cubes of tofu in the oven until crisp and pale gilded, put a jar of rice and simmer a frosting made with the condiment. For the frosting, thin the gochang with water and a touch of lime, soften it with brown sugar. While you cook the tofu, you will have time to spray the broccolini. Mix cubes of tofu and short lengths of broccolini with frosting and serve on rice or noodles. A healthy vegetarian dinner is on the table in about half an hour.
| 1 |
Block (14 to 16 ounces) firm or extra-face tofu, cut into 1 inch cubes |
| ½ |
teaspoon |
| 1 |
tablespoon of grilled sesame oil |
| 1½ |
cornstores |
| 2 |
Tablespoons of guchujang paste |
| ¾ |
cup of water |
|
1/2 lemon juice (2 tablespoons) |
| 4 |
teaspoons. |
| 1 |
Group Broccolini, end of the bottom cut, stems cut into 2 inch lengths |
| 2 |
green onions, cut and finely trenched, including dark green (for the garnish) |
| 1 |
tablespoon of toasted sesame seeds (for garnish) |
1. Set the oven to 425 degrees. Line a baking sheet with a parchment assessment.
2. On a double layer of paper towels, spread the tofu cubes. Cover with a second double layer of paper towels and press well to remove as much humidity as possible.
3. Transfer the tofu to a bowl. Add salt and sesame oil and mix well to coat the tofu everywhere. Sprinkle with 1 tablespoon of the cornstarch and mix again. Spread the cubes on the baking sheet lined with parchment.
4. Cook the tofu for 15 minutes. With a spatula, turn the cubes. Continue cooking for 15 minutes, or until the cubes are golden pale and slightly sharp. (Total cooking time is 30 minutes.)
5. Meanwhile, in a saucepan large enough to hold the tofu and the broccolini, whisk the guchujang paste, the water, the lime juice, the brown sugar and the 1/2 tablespoon of corn until smooth consistency.
6. Set the pan over medium heat. By constantly whisking, bring the sauce to a boil. Let boil for about 1 minute. Reserve in a warm place.
7. Set a steam basket inside a large pan. Fill it with 1 inch of water. Bring the water to a boil. Add the broccolini, the blanket and the steam for 4 to 5 minutes, or until the broccolini is tender when pierced with the tip of a knife. Remove the pan from the heat.
8. Fimette the tofu and the broccolini in the Gochujang sauce. Stir gently to coat them. Serve tofu and broccolini on rice or noodles. Sprinkle with green onions and sesame seeds.Sally Pasley Vargas
