Ingredients
- 1/2 pack of regular firm Evergreen original tofu or 6 blocks of tofu
- 1 tbsp light soy sauce
- 1 tbsp Assi Gojuchang Korean hot pepper paste
- 4 tbsp wheat flour
- 4 tbsp cornflour
- pinch of baking powder
- 1 dstp ground white pepper
- 6 tbsp Obento Panko breadcrumbs
- 3 eggs
- vegetable oil
- 1 small zucchini
- 1 small onion
- 3 cloves of garlic
- 1 tsp ground smoked paprika (as a substitute for Gochugaru and chili powder)
- 1 tsp maple syrup or sugar
- 1 tsp fish sauce (as a substitute for Saewoojeot or Korean salted and fermented shrimp paste)
- fresh chili (optional)
- green onions (optional)
- dash of sesame oil (optional)
- toasted sesame seeds (optional)
- 2 tbsp Kewpie mayonnaise
- 1/2 tbsp Gojuchang hot pepper paste
- 1 tbsp water
- 1 tsp sugar
- salt
Method
- Prep: 40 min. Cook: 30 min. Servings: 2
- Instructions for the tofu marinade: Mix the soy sauce and Gojuchang hot pepper paste in a bowl. The sauce mix should be a bit pasty, not runny. Cut each block of tofu in 4 pieces of equal size. Cover each side of the tofu pieces with the mixed sauce, refrigerate for at least 2 hours.
- Instructions for soft boiled eggs and dipping sauce: Fill a saucepan with cold water and put 2 eggs in. After the water has come to the boil, cook for 5 minutes. Pour out the hot water and cool down the eggs in a water ice bath. Set aside for 5 minutes, then peel the eggs. Combine Kewpie mayonnaise, Gojuchang hot pepper paste, sugar and water for the dipping sauce, set aside.
- Instructions for crumbing: Step 1. Take 3 small rice bowls for the flour mix, egg mix and bread crumbs. For the flour mix, combine wheat flour, cornflour, ground white pepper, baking powder. Whisk one egg in a bowl. Fill the third rice bowl with bread crumbs. Step 2. For a more efficient crumbing process, align the bowls from tofu pieces to flour mix, egg, breadcrumbs, to a big empty plate for crumbed tofu that is dusted with some flour. Step 3. I use the rice bowls and plastic spoons to keep my hands cleaner during crumbing, I use one spoon for scooping out the delicate marinated tofu pieces, and one spoon for the whisked egg. Step 4. Transfer the marinated tofu pieces one by one to the flour mix with the spoon. Shake the bowl in a circular and slightly upwards motion for coating the tofu piece evenly. Transfer the tofu piece to the bowl of egg mix, coat evenly by using the spoon, transfer this tofu piece to the bowl with breadcrumbs. Shake the bowl again in described fashion for an even coating. Transfer the crumbed tofu piece to the empty plate. Continue until all tofu pieces are crumbed. Add more ingredients to the rice bowls, when needed. Step 5. Crumb the 2 whole soft-boiled eggs as described.
- Instructions for deep frying: I used a saucepan for deep frying. Please take precautionary safety measures beforehand. Use a pan with a lid, have the lid ready to cover the pan in case the oil catches fire. Never step away while deep frying the food. Never let young kids come near you when deep frying. Ensure the saucepan handle is not facing outwards. Don't make sudden movements during deep frying, e.g. putting in and taking out the food items roughly, as the hot oil can cause severe burns! Take a saucepan and fill up to a third (maximum level) with vegetable oil to allow for oil rising or bubbling. Use a wooden spoon to check the oil temperature. Stick the spoon into the oil, when oil bubbles rapidly around the spoon, the oil is of the right temperature. When the oil is bubbling too hard, wait till the oil cools down to the appropriate temperature. Put the tofu pieces slowly and carefully into the oil, don't overcrowd the pan, cook in small batches. When the tofu pieces are golden, carefully take them out with a slotted spoon, put them on a wire rack with kitchen paper underneath. Season the tofu with salt, serve with the Gojuchang & Kewpie mayonnaise dipping sauce.
- Instructions for the non-spicy Korean-inspired stir fried zucchini: Peel garlic cloves, crush and chop. Slice onion thinly in half-rings. Half the zucchini, slice thinly into half moons. Heat up a pan, add some oil, then add all ingredients, stir fry the zucchini until cooked yet retaining a bright green/yellow colour and bite. Season with salt as preferred. Add garnish to your preferences.
- Enjoy the stir fried Korean-inspired zucchini with the crispy Gojuchang marinated tofu and eggs on its own or as a meat-free meal with a steaming bowl of rice!
Product used in recipe
- Obento - Panko Breadcrumbs
