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.

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Colorful Chickpea California Rolls (Vegan, Oil-Free)

These Colorful Chickpea California Rolls make an easy, delicious, and nutritious dinner.  They are veggie-packed, tasty, and satisfying!  Just like my Crispy Tofu Spring Rolls, this recipe is wonderful for using up leftover veggies in your fridge!  Ingredients are limitless.  You can put in almost any variety of veggies or easily make these non-vegan (highly recommend cucumber, smoked salmon, and cream cheese). 

Ingredients:

For the rice:
1 cup sushi rice (Japanese short-grain rice)

1 and 1/4 cup water (you may need more)
3 tablespoons rice vinegar
1 tablespoon soy sauce

Remaining Ingredients (Sub/Add as you please)
4-6 Nori Sheets (you can find these at your local Asian market)
1 bell pepper, thinly sliced (your choice of color)
1 carrot, thinly sliced
1/2 cucumber, thinly sliced
2 green onions, thinly sliced
1 cup boiled or canned chickpeas
2 tablespoons sriracha
2 tablespoons mustard

For serving *optional*
Soy sauce
Pickled ginger
Pickled radish
Wasabi
Sesame Seeds

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the rice:  Start by rinsing and draining the rice three times.  Place the rice in a saucepan and add the water so that the water is about a 1/2 inch higher than the rice line.  Cook over medium heat until the rice is cooked and the water has evaporated.  Remove from heat.
2. While the rice is still warm, add in the rice vinegar and soy sauce.  Mix the rice with a fork until the rice is well mixed.  It should be sticky.  Set aside.
3.  Prepare the chickpea filling:  In a bowl, mash the chickpeas with a fork.  Add in the sriracha and mustard and mix well.  Set aside.
4. To assemble California rolls, place a nori sheet on a dry surface or plate.  The rough side should be facing up and the smooth side should be facing down.
5.  With a spoon, gently spread the sushi rice over the nori, leaving 1 inch at the top of the nori bare.  Make sure the layer of sushi rice is thin.
6. In the bottom third of the nori closest to you, gently spread a tablespoon or two of the chickpea mixture in a straight line.  Then, lay a thin slice of bell pepper, carrot, cucumber, and green onion in a straight line over the chickpea mixture.
7.  With dry hands, begin rolling the nori and rice over the vegetables and chickpea mixture.  Before continuing rolling, make sure the veggies are compressed fairly tightly within the first roll.  Then, continue rolling upwards.  Place the final California roll seam-side down.  Repeat.
8. Once you are ready to serve, gently slice the California rolls into 1 inch pieces with a serrated knife (slow saw motions work best).
9.  Serve the California rolls with the optional soy sauce, pickled ginger, pickled radish, wasabi, and sesame seeds.
10.  Enjoy!  Although, these are best eaten fresh, you may store leftover California rolls in an airtight container in the fridge for 1-2 days.

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