Korean Fried Bean Curd
I just got back from a korean market. While I was there I noticed the prepackaged fried bean curd and was intrigued. Any one have any recommendations on how this is typically served or recipes using it?
Thanks in advance!
Are you talking about the fried bean curd pockets that are used for sushi? Or are they more like cubes/pieces of tofu?
In Chinese recipes you can use the fried tofu cubes in anything that you'd use regular tofu in. Kind of a spongy/chewy texture. I've had it in mainly stir fried type dishes. I can't be specific about a recipe because its pretty versatile. My mother has used it in different dishes as something to add variety. You'd be disappointed if you tried to eat it plain.
This past weekend I was at a Japanese pot luck and someone stuffed the bean curd pockets with Japanese soba noodles rather than sushi rice. Most Japanese I know call the bean curd pockets stuffed with sushi rice "football" sushi.
If you are using the pockets, you can fill them with the classic sushi rice, vegetables and some seasoned nori sprinkles. My mom also juliennes them and tosses them in spicy ground pork, carrots, peas and serves it over rice. You can always fry your own tofu. Get the extra firm and make sure to drain for hours so all the water comes out. Then dust with rice flour and deep fry. You can make a spicy brown sauce with ground chicken, pork or even baby shrimp and top with chopped scallions. Definitely not low-fat, but worth every calorie.
If they were just slices of fried bean curd, Koreans just eat them as such, as a side dish. Sometimes it has a red-pepper sauce on top - I got some like that at the market. I imagine another option is to have it with soy sauce, but when it's freshly cooked I like to eat it plain with salt.
I really like that! It is called Yubu Chobap which is partly origined from Japan. Nowadays, it became the most popular picnic lunch box along with Kimbap. Usually the package has all the ingredients; vinegar sauce, dried flavoring and fried tofu pockets.
what you need to prepare is just some steamed sushi rice :-) In my case, I add extra veg and black sesame seeds for better color and nutrient. (It's just optional. Of course, you can make still delicious Yubu chobap only using the ingredients in the package)
When I made it for the first time, I put all the vinegar sauce then the rice became too sour. So it is important to adjust amount of vinegar sauce. I usually use half a pack of vinegar sauce for a bowl of steamed rice, it' really up to you.
I have perfect recipe for this food. If you need more details, you can have a look ;-)
I hope it helps you :-)