I’m suddenly obsessed with spicy tofu or “dubu,” as Koreans would say. Although I’ve been trying to limit my soy consumption to 1-2 servings per day while expecting (the phytic acid in soybeans can block the body’s absorption of minerals like calcium, iron and zinc), I suddenly want to eat tofu all day long, even at breakfast and when I wake up hungry in the middle of the night. This has definitely been my strangest craving to date, but I suppose there are worse things to want to eat while expecting. And if the idea of eating tofu weirds you out, I invite you to try this recipe with an open mind. Even my skeptical husband polished off half a block of tofu on his own yesterday, and he especially liked the spicy sauce.
My favorite way to prepare tofu is simply pan fried with a little bit of grapeseed or any other mild tasting oil. It doesn’t take a lot of effort, and the tofu develops a nice crust, making it a little crunchy and perfect for dipping in spicy sauce. I prefer to use Korean brands of tofu, but look for any high quality, organic extra firm tofu. Soft tofu is good for soups or adding to things like smoothies, but it doesn’t hold up to being pan fried very well. The sauce recipe is pretty simple, but you may have to visit a Korean or Asian market to find the gochugaru, or Korean red pepper flakes. These are different than the American red pepper flakes that include the seeds of the peppers, so they are milder and give more pepper flavor than heat. Sesame seeds and oil are pretty common in major grocery stores now, but if you can find the Korean varieties and specifically look for toasted sesame oil, I think they make a difference in flavor as well.
- 1 package or block of extra firm tofu (approximately 14 to 18 oz)
- 1-2 tbs grapeseed or canola oil
- ¼ cup low sodium soy sauce
- 1 tbs water
- 1 tbs sesame oil
- 2 tsp Korean red pepper flakes (gochugaru)
- 1 tsp honey
- 2 small or (1 large) cloves garlic, minced
- 2 green onion stems, finely chopped
- ½ fresh jalapeno, seeded finely diced (optional)
- 2 tbs toasted sesame seeds
- Drain the tofu thoroughly. Slice into ¼” thick slices, and pat each slice dry. I like to do this by placing each slice as I cut the on a plate lined with a tea towel and gently blotting away additional moisture with an additional towel.
- Heat the grapeseed or canola oil in a large skillet over low-medium heat. Gently lay the tofu slices in the pan – you may need to fry them in two batches to avoid overcrowding the skillet. Fry for 5 to 7 minutes, or until beginning to turn golden brown. Turn and fry the opposite side for an additional 5 to 7 minutes. Remove from pan and place on a paper towel lined plate to absorb any excess oil.
- While the tofu is frying, you can prepare the sauce by whisking together the soy sauce, water, sesame oil, red pepper flakes, honey, garlic, green onion, and jalapeno (if using) together in a small bowl. When the tofu is ready to be served, drizzle with the sauce and sprinkle with the toasted sesame seeds.
