I’m introducing another delicious tofu recipe to you today. It’s very juicy and delicious. I didn’t use any chili peppers or powder, so it will be a good side dish for children or those who can’t tolerate spicy food. Yes, I’m a spicy food lover! But I sometimes feel like eating something mild. The sweet salty tangy brine in this recipe makes the intrinsically tasteless tofu very delicious.
You can eat it right after making it, and it’ll last for 2 or 3 weeks in the fridge. This side dish is very versatile. For a quick meal, cook some noodles, put them in a bowl, and add some dubu-jangajji over top with the delicious brine, onion, and chopped mushrooms. Or simply mix some pickle juice with your rice. If you have roasted kim in your cupboard, crush a sheet or two and add it to the rice. Yum!
If you have any more ideas on how to prepare this, let me know in the comments below and share your idea with my readers.
- 2 pkg of tofu
- ¾ cup soy sauce
- 3 dried shiitake mushrooms
- ⅓ cup vinegar
- 1½ cup water
- 2 garlic cloves, sliced
- 1 apple, pit removed and sliced (or 2 tbs of sugar)
- 1 onion, sliced
- cooking oil (vegetable oil, canola oil, etc)
- Remove the tofu from the package. Drain and rinse.
- Cube the tofu into bite sized pieces.
- Heat up a pan and add a little cooking oil. Lightly dry off each tofu piece with a paper towel and pan fry until each side is golden brown.
- Prepare the brine by putting the soy sauce, vinegar, garlic, apple, dried shiitake mushrooms, and water into a thick bottomed pot. Bring to a boil over medium high heat for 10 minutes, then turn down the heat and boil for another 30 minutes. Strain with a strainer.
- Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
- To serve, put some of the tofu, brine, and onions into a serving bowl, along with some of the shittake mushroom, chopped. Serve as a side dish with rice or noodles. To eat, mix in some of the brine with your rice. Eat your rice and take a piece of tofu, mushroom or slice of onion from time to time, too.