….Tofu is a healthy ingredient as everyone knows. It’s a must-have ingredient in everyone’s refrigerator. I also use it as an ingredient in many foods. Sometimes, I use tofu as a main ingredient for a dish and eat a simple healthy meal. JOHN is crazy about this dish and can eat this once in a week. Light soy sauce helps the flavor of delicious soft tofu. It doesn’t need heat and can be eaten cold. You can add your favorite vegetables with this, so you can enjoy a variety of flavors. I add some okra, katsuobushi, and garlic chips on top of the soft tofu today. Okra has a mild taste and a unique texture with a peach-like fuzz on the outside. It contains a sticky juice that people use to thicken sauce. My husband loves to add green onions as well. This recipe is from @booth108kwon.
Time: 40 minutes
- 1 pack soft tofu
- 2 okra, blanched and sliced
- katsuobushi to taste
- garlic chips for garnish
- 2 Ts avocado oil
- 5 garlic cloves, sliced
- 1 piece ginger, sliced
- 100ml Mat-Gan-Jang
- 2 Ts Mirin
- 1 onion, sliced thinly
- 2 Ts vinegar
- 1 Ts fresh lemon juice
- sesame oil to taste
- Heat a pot with low heat and add the avocado oil, ginger, and garlic into the pot to stir them for 5–6 minutes.
2. Add the Mat-Gan-Jang and Mirin into the pot to boil.
3. Turn off the heat and add the onion into the pot until cooled down.
3. After cooling down, sift the soy sauce with a strainer.
4. Mix the soy sauce, vinegar, fresh lemon juice, and 3 drops sesame oil into a jar. Store it in a refrigerator to use as dressing after cooling down. Can be used for about 2 weeks.
5. Remove the fuzz by rubbing the surface of the okra with salt.
6. Heat a pot with medium high heat and add some water to boil. Blanch the okra into the pot for 1 minute and take them out into ice water.
7. Place the soft tofu onto a serving dish.
8. Add some okra, dressing, katsuobushi, and garlic chips on top of the soft tofu.
9. Serve it.
You can also view this recipe on instagram.