Tofu is basically a tasty sponge for delicious flavours, with the added bonus of being high in protein.
- 300 g (3½ oz) semi-firm tofu, drained
- spicy soy and spring onion sauce (recipe here)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Pat the tofu dry with paper towel and cut into 5-cm (2-in) squares that are 2-cm (¾-in) thick. Place the tofu in an even layer in a wide-based frying pan or clay pot.
- Pour the sauce over the tofu and toss gently until well coated. Place the pan over medium–high heat, cover with a lid and braise the tofu for about 12–15 minutes or until heated through. Baste the tofu occasionally with the sauce.
- Serve straight from the pan or transfer to a serving plate. Pair with steamed rice.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99