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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.
Posted Thursday, November 29th, 2012 at 1:34 pm
Tagged: dubu banchan, dubujangachi, dubujangajji, korean food, Korean food blog, Korean kitchen, Korean mitbanchan, korean side dish, Korean tofu side dish, maangchi recipe, pan-fried tofu pickled, picked tofu, pickled tofu, refrigerated food, tofu pickles, tofu recipe, tofu recipes, tofu side dish, vegan food, vegetarian dish
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