Korean Style Smoked Tofu Ram Don
For a long time the jury was out for me on Tofu. If you’ve had a bad experience with it, and found it soggy and tasteless, you won’t be alone! After seeing chinghehuang make a Korean Tofu Ram-Don on Saturday Kitchen a few weeks ago, I decided to give it another go at home following her advice to use Smoked Tofu and it was a game changer. Make sure you don’t use silken tofu - you can find the firm smoked version in the refrigerated aisles in supermarkets. Of course it’s smothered in all my favourite Asian condiments plus chilli, ginger and garlic so that helps!! Even the hard to convert carnivore Nigel, and sometimes difficult to please resident Veggie loved it.
INGREEDIENTS
- 2 tbsp ground nut oil
- 2 garlic cloves
- 4cm ginger, peeled
- 1 onion
- 1 red chilli
- 600g smoked tofu
- 200g shitake mushrooms, sliced
- 1 tbsp rice wine
- 3 tbsp soy sauce
- 200g Tender Stem broccoli
- 1 tbsp porcini paste
- 1 tbsp rice vinegar
- 2 spring onions, trimmed & sliced
- 1 tbsp cornflour mixed with 100ml water
- 1 tbsp sesame oil
- 200g dried noodles
- 1-2 tsp chilli oil for drizzling
INSTRUCTIONS
Cook the noodles, drain and drizzle with the sesame oil. Set aside.Blitz together the onion, garlic, ginger and chilli together with 2 tbsp groundnut oil.
Add to a hot deep frying pan or wok and colour for a few minutes.
Drain the tofu and cut into 1 inch cubes. Add to the pan. Stir fry for a minute or so before adding the tender stem, rice wine, soy, porcini paste & rice vinegar.
Let everything bubble then add the cornflour and water mix. Give the pan a stir. Let everything bubble for a couple of minutes.
Spoon over the noodles and finish with a sprinkle of spring onions and drizzle of chilli oil.
