Korean Crumbled Tofu Stir-fry
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Pressed dry and broken up by hand into a mix of large curds and fine crumbs, the tofu is cooked over high heat with only occasional turning until the edges turn lightly golden and the crumbles are loose and fluffy.
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Seasoned simply with soy sauce and sesame oil, it works spooned over rice or packed in a lunch box, since there is no sauce to leak.
Ingredients
Instructions
- 1
Wrap 300 g firm tofu in paper towels or a cloth and press it for 10 minutes to remove moisture.
Crumble it by hand into a mix of larger curds and fine crumbs instead of cutting it evenly.
- 2
Dice 40 g carrot and 60 g onion into about 5 mm pieces so they soften quickly in the pan.
Slice 30 g green onion thinly and keep it separate for the finish, where its aroma stays brighter.
- 3
Heat 1 tablespoon cooking oil in a pan over high heat until it looks glossy.
Add 1 teaspoon minced garlic and the onion, then stir-fry for about 1 minute until the onion edges turn translucent, not browned.
- 4
Add the carrot and stir-fry for 1 more minute, then add the crumbled tofu.
Keep the heat high, spread the tofu across the pan to drive off steam, and gently break up only the very large clumps.
- 5
Cook the tofu for 4 to 5 minutes, but do not stir constantly.
Flip it every 30 to 40 seconds so moisture reduces at the bottom and the tofu edges become lightly golden before seasoning.
- 6
Pour 1.5 tablespoons soy sauce around the edge of the pan and toss for 30 seconds to coat evenly.
Lower the heat, add green onion, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds, then serve when dry and fluffy.
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