Recipe - Fried Beancurd In Red Chile Sauce

2 tablespoon Korean red chile flakes
(there is no substitute)
2 tablespoon Tamari or soy sauce
1 tablespoon Water
1 teaspoon Sesame oil
1 Clove garlic; minced
3 Scallions; cut or sliced up
1 Fresh chile (green or red);
minced
One half teaspoon Sugar (optional)
19 ounce Tofu; preferably firm
Vegetable oil; for frying
1 teaspoon Crushed toasted sesame seeds

submitted by: km@salata.com
We Koreans like really SPICY food!

In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil,
minced garlic, cut or sliced up scallions, fresh chile and sugar (if using). Set
aside until tofu is fried.

Cut tofu into serving portions or largish chunks, and pat dry with paper
towels. Heat 1 or 2 inches of vegetable oil in a skillet or wok set over
moderately high heat. Fry tofu pieces until golden brown on all sides,
turning as necessary. Remove tofu from oil and place in a deep serving dish
or shallow bowl. Pour chile mixture over tofu, turning pieces to coat
evenly. Spinkle with crushed toasted sesame seeds and serve warm with hot
steamed rice, and assorted vegetable relishes or dressed salad greens.

Leftovers can be coarsely chopped and mixed with some corn kernels or other
veggies for a yummy (cold or hot) filling in flour tortillas.

Copyright 1995 Karen Mintzias, Redondo Beach, CA USA

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 22 APRIL 1996

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