Spicy tofu fry

| 2 Comments

recipe thursday It's cold in Tokyo this week, so I want warm spicy foods to heat me up. This easy, quick, and inexpensive recipe uses the Korean toubanjan you bought for the pajong recipe in November.

Spicy Cabbage and Tofu

4 cups chinese cabbage (hakusai), chopped (about 1/8 of a head)
1/4 cup scallion or leek (negi), sliced
1 block firm tofu (momen dofu), cubed
1/2 tsp toubanjan (Korean chili paste)
oil for frying

Heat your wok. Add enough oil to form a small puddle in the bottom. Toss in the onion, then the cabbage. Stirring constantly, cook for two minutes or until the cabbage just begins to soften. Add the tofu and cook another two minutes, stirring gently to keep the tofu intact. Spoon in the toubanjan and stir. Serve with rice.

2 Comments

Ok, that Korean chili paste has got to come in smaller containers! All the recipes I've used it in call for no more than a tsp of the stuff. I just threw away the gigantic jar of it that was sitting in the fridge for over two years. I'll have to go find a new, smaller container of it before I try this recipe. Looks yummy.

My container is only a few tablespoons' worth. Definitely a managable amount. UltraBob brought it over, but I'm sure he didn't go anywhere exotic (for Japan) to get it.

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  • Kristen: My container is only a few tablespoons' worth. Definitely a read more
  • Jenny: Ok, that Korean chili paste has got to come in read more

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