Korean-Inspired Spicy-Braised Tofu - Dobu Jorim (Vegan)

My husband and I had a short 24 hour stop-over in South Korea pre-COVID.  We loved the flavors and regretted that our stop-over was so short.  After being trapped at home for far too many months now because of COVID, we have made tons of Korean-inspired recipes.  This one was by far the easiest and most delicious!  

This dish comes out savory, spicy, and crunchy.  It is best served with rice.  Overall, the spices and garnishes are simple, but incredibly flavorful.

The hardest part of this recipe is finding Korean Hot Pepper Powder, a flaky and bright-red hot pepper powder that doesn't taste like a typical chili pepper powder.  You can find this powder at your local Asian Market.  I found mine at H-Mart.

Ingredients:

1 package extra-firm tofu
3 tablespoons canola oil
1 teaspoon, crushed garlic
1/2 cup onion, diced into small pieces
3 green onions, chopped (set aside a tablespoon for garnish)
1 and 1/2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon hot pepper flakes (found at your local Asian market)
1/2 cup water
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Instructions:

Following these instructions exactly will provide the best results.

1. Rinse and drain tofu.  Pat dry the tofu.
2. Cut the tofu into bite sized pieces that are 1/4 inch thick.  Pat dry the tofu pieces again.
3. In a fry pan, add the canola oil to the pan and heat up the oil over high heat.
4. Add in the tofu piece by piece, making sure none of the pieces touch.  Don't move the pieces for about 8 minutes so that the bottoms of the tofu become crunchy.  Flip each piece over one by one with a spatula and let the tofu cook for another 8 minutes.  Remove each piece of tofu after each piece is crispy and golden brown.  Set aside.
5. In a small bowl, combine the soy sauce, sugar, hot pepper flakes, and water.   Set aside.
6. In the same pan with the leftover oil and over medium high heat, add the chopped onion, garlic, and green onion.  Stir until the onion gets golden brown.
7. Add in the sauce and stir for about 3-4 minutes or until the sauce thickens.
8. Add the tofu and braise for about 1-2 minutes.
9. Add the toasted sesame oil and stir.
10. Transfer the tofu to a serving dish and garnish with the toasted sesame seeds and remaining chopped green onion.
11. Enjoy right away with warm rice. Store any leftovers in an airtight container in the fridge for up to 5 days.

#halahbakes

Ghost Pepper Hummus (Vegan, No Oil)

Spicy? Heck yes! Delicious? Most definitely. Easy? Did you even have to ask?!

Best of all - you can leave out the ghost peppers or substitute a less spicy pepper and perfect this hummus for your spice tolerance level.

Ingredients:

3 cups boiled or canned chickpeas (I like boiled better!)
1/2 teaspoon citric acid (you could also sub 2 tablespoons lemon juice)
1 teaspoon sea salt
2 cloves garlic
2 tablespoons sesame seeds
1/3 to 1/2 cup water
2 ghost peppers (or sub any other type of pepper based on your spice tolerance)

Instructions:

Following these instructions exactly will provide the best results.

1. In a food processor, combine all of the ingredients (but, only 1/3 cup of water).
2. Process until the hummus is smooth in texture. If the hummus is not yet creamy in texture, add more water.
3. Adjust ingredients according to taste -although, most people love this without adjustments.
4. Enjoy right away or store in an airtight container in the fridge for up to 5 days.

#halahbakes

Fudge Stuffed Cookie Bars

Okay. So this recipe is not healthy in any way, but it is so darn delicious, it must be posted! These soft, fudgy, and gooey bars will rock your world. Seriously. Bake these for your friends and family this winter, dunk them in milk, and let me know your thoughts! Special thanks to Back for Seconds for the inspiration behind this epic recipe.

Ingredients:

For the cookie:
1 cup (2 sticks) of softened unsalted butter
2/3 cups brown sugar
2/3 cups granulated sugar
2 eggs
1 and 1/2 teaspoons vanilla
1/2 teaspoon salt
1 and 1/2 teaspoons baking soda
2 and 1/3 cups all purpose flour
1 cup chocolate chips

For the fudge filling:
1 14 oz can of condensed milk
2 cups chocolate chips

Instructions:

Following these instructions exactly will provide the best results.

1. With a hand mixer, cream together the butter and sugars in a large bowl until they are light and creamy.
2. Mix in the eggs, vanilla, salt, and baking soda until thoroughly mixed.
3. Sift the flour and stir until combined.
4. Stir in the chocolate chips.
5. In a greased 9x13 pan (or in a pan with parchment paper), press 1/2 of the dough into the bottom of the pan. Set the other half of the dough aside.
6. Melt the condensed milk and chocolate in the microwave for 30 seconds at a time until melted and smooth. Mix after each 30 second interval.
7. Pour the warm fudge over the cookie dough in the 9x13 pan. Make sure the fudge is evenly spread.
8. Take the remaining 1/2 of the cookie dough and gently and evenly spread the cookie dough over the fudge. This is easiest with your hands and a spatula / butter knife. You are done when you can no longer seen any of the fudge filling.
9. Bake for 25 minutes or until golden brown at 350 degrees.
10. Cool the cookie bars on the counter and then chill the bars for at least 2 hours in a refrigerator before cutting into squares.
11. Enjoy! Store any leftovers in an air-tight container in the fridge.

#halahbakes

Zucchini Fries

Want a healthy yet addictive appetizer or side to go with dinner? Zucchini is where it's at! These fries are crispy, tasty, and healthy. Give it a try!

Ingredients:

1 medium round zucchini, cut into thin strips (or 2 to 3 standard zucchinis)

1/4 cup all purpose flour

1/2 teaspoon salt

1/3 cup almond milk

1 cup bread crumbs (I like Italian-style best)

Cayenne Pepper (optional, but recommended)

Instructions:

Following these instructions exactly will provide the best results.

1. Lightly grease a baking pan and set oven temperature to 425 degrees.
2. Mix the flour, salt, cayenne pepper, and bread crumbs together.
3. Dip each zucchini strip into the almond milk and then into the crumb mixture. Place on baking pan.
4. Repeat until all zucchini strips have been coated.
5. Bake for 15 to 25 minutes based on your desired crispiness level. I like mine crispy so I usually bake mine longer!
#halahbakes