I had a wonderful lunch at a korean restaurant yesterday. There was a delicious panchan that seemed to be made of tofu and spinach. Does anyone know how to make this? It seemed like it would be a simple thing to replicate. TIA!
What did it look like? Was it whole, rectangular pieces of tofu?
And as joon said, parsley isn't too commonly used in Korean cuisine, but then again, they're coming up with new and interesting bahnchahn all the time. Often when you see tofu served as bahnchahn, it's pan-fried and dressed with a seasoned soy sauce that often includes chopped green onion. Does that sound like what you ate?
I've never seen a Korean tofu dish with either parsley or spinach - the most common accompanying green is scallion. What else was in your tofu? Soy? Chili powder?
The most commonly used ingredients for dubu jorim is soy, gochujang (korean chili powder), sesame oil and scallions. Variations may include aromatics like garlic, ginger, carrots or onions, something sweet like sugar or mirin, and a thickener like corn starch or sesame powder.
Most of the time I have run across this it is Parsley and Tofu.
It is just chopped Parsley and crumbled firm Tofu seasoned with Salt.
I have seen other Panchans made with Spinach. Most typically dressed with sesame oil and toasted sesame seed or with fermented bean paste, soy sauce and sesame.