Monday, September 19, 2016

Crispy Glazed Tofu Bibimbap

Yes, yes, another recipe using that yummy Makrut lime leaf-infused maple syrup from Runamok. I can't help it - it's good stuff, and it gives a balancing sweetness to foods without adding any processed sugar. We've been trying to cut back on the white stuff this month, and maple syrup has really come in handy to curb our sugar cravings.

And it's also another crispy tofu recipe. It's getting so I don't even want to eat soft tofu anymore, because the crispy stuff is just so. damn. good. Seriously. (I know you don't believe me. Just try it.)

Crispy Glazed Tofu Bibimbap

1 14-oz box firm or extra firm tofu
Corn starch
Vegetable oil for frying
1 teaspoon gochujang
2 teaspoons soy sauce
2 tablespoons Runamok Maple Makrut Lime leaf-infused maple syrup
Steamed rice
Slivered carrots
Cucumbers, peeled, seeded, and cut into half moons
Sugar snap peas or snow peas, steamed
Soft-boiled eggs (optional, see recipe below)
Sesame oil
Chopped scallions

Remove the tofu from its carton and pat dry. Wrap in a double thickness of paper towels and place on a plate. Put another plate upside-down on top, then weight with a jar or can. Refrigerate for at least 3 hours, changing the towels once or twice.

After the tofu has been pressed for several hours, remove the last application of wet towels and pat the tofu dry. Cut the block in thirds widthwise to make three approximately 5" square x 1/2" high slices. Cut each square in half to make 6 rectangles, then cut each rectangle diagonally to form 12 triangles.

Put several tablespoons of corn starch in a plastic zip top bag and add a big pinch of salt. Shake to combine. Add tofu pieces, one at a time, and coat with cornstarch. Pat off excess cornstarch and place each triangle on a dry plate.
Pour two tablespoons of oil in a large skillet and heat until a drop of water hisses and spits. Add the tofu in one layer. Cook until lightly browned on bottom, 3-4 minutes. Using tongs, turn the pieces (some will want to stick together - turn them together if that's the case, you can separate them later). Cook another 3-4 minutes. Flip again to get bottoms browner, then repeat. At the end of 15 or so minutes, your tofu should be nicely browned on both sides. Remove pieces to a paper towel-liked plate to drain.

In a small bowl, combine the gochujang, soy, and maple syrup. Using a pastry brush, brush the glaze over one side of the tofu pieces, making sure to coat them thoroughly.

To serve: Place some steamed rice in a bowl. Top with pieces of tofu, carrots, cucumbers, peas, and halved eggs (if using). Drizzle with a bit of sesame oil, garnish with chopped scallion, and serve.

Soft-Boiled Eggs

2 large eggs

Put enough water in a saucepot to cover eggs plus a little more. (But don't add the eggs yet!) Bring the water to a rolling boil, then gently add the eggs using a slotted spoon or spider. Set your timer for 7 minutes.

While eggs are cooking, put cold water and some ice cubes in a bowl. When time is up, immediately remove the eggs from the pot of boiling water to the ice bath. Leave the eggs in the ice bath for several minutes, until well chilled.

Gently peel eggs. Cut in half and use as garnish. The whites should be solid, and the yolks runny.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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