Spicy Korean Tofu with Pear Slaw

photoThis recipe is really good. Kegan and Jeff weren’t impressed with the pear slaw, but both loved the tofu. The recipe is from page 35 of the September 2011 issue of Vegetarian Times magazine. I served it with soba noodles.

 

 

 

 

 

Spicy Korean Tofu with Pear Slaw

Tofu

1 tablespoon roasted sesame oil
1 (14-ounce) package firm tofu, drained, patted dry, and cut into 8 rectangular slices
3 tablespoon low-sodium soy sauce
1 tablespoon gochugaru or 1½ teaspoon red pepper flakes
2 teaspoon maple syrup
1 teaspoon rice vinegar
2 green onions, thinly sliced (¼ cup)
2 cloves garlic, minced (2 tsp.)

Pear Slaw

1 Bartlett pear, sliced into matchsticks (1½ cups)
1 teaspoon rice vinegar
1 teaspoon toasted black sesame seeds

To make Tofu: Heat sesame oil in large skillet over medium heat. 
Add tofu, and cook 7 to 9 minutes on each side, or until golden brown.

Meanwhile, whisk together soy sauce, gochugaru, maple syrup, vinegar, and 3 tablespoons water in small bowl. Stir in green onions and garlic.

Pour sauce around tofu, reduce heat to medium-low, cover skillet, and cook 5 to 7 minutes, or until most of sauce is absorbed. Flip tofu halfway through cooking.

To make Pear Slaw: toss pear matchsticks with vinegar and sesame seeds.

Arrange 2 Tofu rectangles on each of 4 plates, and top each with Pear Slaw.

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