Korean Smashed Tofu.
This is the ultimate bap-doduk banchan!
Bap Doduk means rice thief!
It’s commonly used to describe banchans (Korean side-dishes) that are typically heavily seasoned, uber-delicious and addictive!
This smashed tofu may be the king of bap-doduk's!
Scoop this spicy, salty and savory smashed tofu over rice and it will be wolf’d down in minutes - don't forget to breathe heh!
This banchan is amazing because of its simplicity (virtually fail-proof) that it works well for meal prepping!Place the leftovers in a Tupperware and store it in the refrigerator. It’ll stay good for up to 5 days.
Whenever you’re hungry, heat the Tupperware in the microwave, fry-up an egg (optional) and mix it into rice for a deeply satisfying meal.
What is the key flavor ingredients?
Tofu is a culinary sponge that retains flavors. So, let’s use that to our advantage!
We’ll start by stir-frying aromatic, fresh ingredients like garlic, chili peppers, onions and spring onions.
When the oil turns aromatic, we’ll mix-in Korean Gochugaru flakes, which will turn it dark red - into a delicious chili oil.
To this mix, we’ll add-in the smashed tofu and let it soak-up all the layered flavors of the chili oil.
Sounds fantastic, no?
Cooking tips in Korean Smashed Tofu
Don’t skip out on the chili peppers. The spicy kick cuts through the salty base flavor of the fish sauce and soy sauce.
Note: We are using 7 Korean Cheongyang Chili Peppers (청약고추). You can also substitute them with 3 Jalapeno Peppers.
Don’t worry – the heat from the chilis dissipates as you stir-fry it in oil.
We are using 300 grams of firm tofu. Please double-check the weight listed on the packaging - we want the right amount of tofu so the flavor tastes just right.
At the end, remember to stir-fry for a final 2 minutes. This 2 minutes will be enough to cook away the pungent smell of the fish sauce as well as reducing any residual liquid in the frying pan.
Bon Appetit ya’ll! I know you will love it.
Don't forget to hide some of this banchan - for yourself - if you have a partner who devours everything heh! 🙃
If you make it at home, tag us on IG! We love seeing pictures of your dishes in the morning.
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 300 grams Firm Tofu
- ½ whole Onion
- 1 stalk Spring Onion (forearm-length piece)
- 7 Spicy Cheongyang Chili Peppers (or 3 Jalapeno Peppers)
- 10 cloves Garlic
- ⅓ Cup Vegetable Oil
- 3 Tablespoons Gochugaru Flakes
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Anchovy Fish Sauce (Or Any Fish Sauce)
- 1.5 Tablespoons Sugar
- 1.5 Tablespoons Sesame Oil
- Few shakes Sesame Seeds
- Finely dice ½ an Onion into fine pieces. Then dice 1 forearm stalk of Spring Onion into small pieces as well.
- Finely dice 7 Cheongyang Chili Peppers as well. Then finely mince 10 cloves of Garlic.
- Remove 300g of tofu from packaging. Smash tofu with the back of your knife - smoosh into small curds.
- Place frying pan on MEDIUM heat. Place ⅓ cup of vegetable oil into the frying pan.
- Once oil is hot, place in minced onion, spring onion, chili pepper and garlic - do NOT add the smashed tofu just yet!
- Stir-fry it all around until the onions start to turn translucent.
- Then add in Gochugaru Flakes (3 Tablespoons). Stir-fry it in until the oil turns red - into a chili oil.
- Then add-in the smashed tofu. Stir-fry it in the chili oil for 2 minutes.
- After 2 minutes, lot of moisture will have evaporated from the pan. Now its a good time to add our seasoning: Place in Soy Sauce (2 Tablespoons), Anchovy Fish Sauce (2 Tablespoons). Give it a quick stir.
- Continue by adding-in Sugar (1.5 Tablespoons) and Sesame Oil (1.5 Tablespoons).
- Stir-fry now for a final 2 minutes.
- Then turn the heat off - garnish with a few shakes of sesame seeds.
- Scoop some onto a bowl of hot rice & enjoy with a fried egg (optional)
- Place the leftovers directly into a Tupperware - store in refrigerator.
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