About the Recipe
A really spicy dish. It's actually made with minced meat, but here it's replaced with smoked tofu and given a Korean twist, which does it not harm at all
Ingredients
Ginger
Garlic
Onion
7 oz smoked tofu - finely chopped
7oz firm, white tofu in cubes
1/2 Chinese cabbage - finely chopped
1 tbsp cornflour
Vegetable oil
Sesame oil
Spring onions
Sauce:
1 tbsp gochugaro (or other chili powder)
1 tbsp doenjang (Korean bean paste)
1 tbsp mirin
1 tbsp soy
1 tbsp sugar
Preparation
Finely slice the onion, finely chop ginger and garlic (amount to taste) and fry in a wok with a little vegetable oil. Fry the finely chopped smoked tofu in it and then add the Chinese cabbage until it collapses
Mix all the ingredients for the sauce and add a little water. Bring to boil briefly and carefully fold in the white tofu cubes. Dissolve the cornflour in a little water snd stir in
When the sauce has thickened, serve with some rice and garnish with a few drops of sesame oil and spring onion rolls