Korean chili pepper powder (or coarsely ground chili pepper)
1 teaspoon (1/2 teaspoon if you don't like spicy food much)
a generous amount
Boil the silken tofu first, about 5 to 6 minutes. By boiling, it firms and hardens a bit, and becomes easier to handle.
Cut the tofu in half horizontally, and slice about 1.5 cm thick. Place the slices for a while on a tilted cutting board. Drain the tofu well.
By draining out the water, the tofu flavor becomes more concentrated and delicious To finish draining the tofu, wrap it gently and paper towels and press lightly.
Let's make the sauce. Combine all the sauce ingredients. I used a finely ground chili powder this time, but coarsely ground chili pepper is fine too. Mix very well.
Put a generous amount of sesame oil in a large frying pan and heat over low. (The oil will be wiped out later, so it's OK to add a lot here).
Coat both sides of the tofu with katakuriko. Shake off the excess, and pan fry over medium heat. Use a big frying pan to keep the pieces from sticking to each other.
When the tofu is golden brown, wipe off the excess oil in the frying pan with paper towels Otherwise the finished dish will be kind of oily.
When both sides are browned (and the surface has hardened), add half the sauce to the frying pan.
Swirl the frying pan to coat the tofu with the sauce. When the sauce is bubbling and has started to thicken, turn the tofu pieces over.
Add the rest of the sauce. Swirl the frying pan again to coat the tofu with the sauce.
When the tofu has been coated with the sauce, it's done. It took 5 minutes maybe? Add some green onions or something as garnish. This dish is so good.
I can eat 3 entire bowlfuls of rice with it. It's also great as a drinking appetizer too. Don't drink too much.
Korean chili pepper is not too hot and has a sweet aroma, so use it for this recipe.
Story Behind this Recipe
This recipe uses silken tofu that has been drained of water. It's coated in katakuriko, panfried, and covered in sauce. The texture of the tofu is thick and creamy,but it's still silky and pudding-like. This dish packs a punch and is delicious.
Make sure to drain the tofu very well. The more you drain it, the less likely it is to fall apart while cooking. When coating the tofu with katakuriko, the tofu may fall apart so be careful. However, since it is coated with the katakuriko, the tofu sticks together again when you pan fry it anyway . For young children or people who don't like spicy food, reduce the amount of gochujang and add some ketchup.