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Koreans love their chilli, and kochugaru (Korean chilli powder) lends a great flavour and colour to the cuisine. Nicely spiced and balanced with kimchi and a subtle sweetness from honey, this stir-fry is a no-brainer for an impressive, midweek vegetarian dinner. If there are obstinate carnivores at your dining party, a few slices of Chinese barbecue pork should make them happy.

SERVES
2

PREPARATION

10MIN

COOKING

15MIN

SKILL LEVEL

EASY
By
Brett Sargent
AVERAGE: 3.8 (12 VOTES)
 

Ingredients

  • 300 gfirm tofu, cut into 2 cm cubes
  • 100 gfrozen edamame or soy beans (see Note)
  • 1½ tbspsesame oil
  • 2cloves garlic, finely sliced
  • 200 g(2 small) zucchinis
  • 120 g(1 large) carrot
  • 1 tbsp soy sauce
  • 2 tspkochugaru (Korean chilli powder) (see Note)
  • 2 tsphoney
  • ¼ cupkimchi (see Note), sliced, plus extra to serve
  • 3 tsptoasted sesame seeds to serve
  • steamed brown rice to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cover tofu top and bottom with paper towel and sit a plate on top. Set aside for 10 minutes to drain away excess moisture.

Steam or boil edamame for 5 minutes. Drain. When cool enough to handle, slip the beans from the pod.

Cut zucchini into 1 cm dice. Cut carrot into thin matchsticks. Combine the soy sauce, kochugaru, honey and 2 teaspoons water.

Heat 1 tablespoon sesame oil in a wok over medium-high heat. Add the tofu and cook, turning occasionally, for 5–6 minutes until golden on all sides. Remove with a slotted spoon and drain on paper towel.

Increase the heat to high and add the remaining sesame oil and garlic, and cook for 30 seconds. Add the zucchini and carrot and stir-fry for 2–3 minutes until the vegetables are almost tender. Add the kochugaru, soy sauce and honey, and toss to combine. Return the tofu and edamame to the wok with the kimchi, season to taste, and toss until warmed through.

Serve stir-fry sprinkled with sesame seeds and extra kimchi on the side.

 

Note

• Edamame are soy beans in the pod, mostly sold frozen.

• Kochugaru is a medium-hot chilli powder available in Korea and Asian food stores. If unavailable, substitute 2 teaspoons hot paprika and a pinch of cayenne pepper.

• Kimchi is spicy, fermented cabbage. You’ll find kimchi in the refrigerated section of Korean and Asian food stores. If unavailable, simply omit.

 

Photography by Benito Martin. Styling by Lynsey Fryers.

Mode 26 cm bowl from Royal Doulton. Morso salad server from Country Road.

 

 

韓國芝麻豆腐,西葫蘆和泡菜炒

 

 

 

 

 

隱藏網格
圖片 1 / 視頻 音頻
韓國人愛自己的辣椒和kochugaru(韓國辣椒粉)帶來了一個巨大的風味和顏色的菜餚。很好五香與泡菜和蜂蜜微妙的甜味平衡,這種爆炒是一個沒有腦子的令人印象深刻的,週中的素食晚餐。如果有頑固的肉食動物,在您的用餐聚會,中國叉燒幾片應該讓他們高興。

 

供應
2
準備
10 分鐘
烹飪
15 分鐘
技能等級

通過
布雷特·薩金特
給它0.5 / 5
給它1/5
給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
給它3.5 / 5
給它4/5
給它4.5 / 5
給它5/5
平均:3.8 (12票)

成份

 

300克堅定的豆腐,切成2厘米的立方體
100克冷凍毛豆或大豆(見注)
1.5大匙香油
2 瓣大蒜,切碎
200克(2小)西葫蘆
120克(1大)胡蘿蔔
1湯匙 醬油
2茶匙kochugaru(韓國辣椒粉)(見注)
2茶匙蜂蜜
¼杯泡菜(見注),切片,再加上額外的服務
3茶匙烤芝麻服務
蒸糙米服務
庫克的注意事項
爐溫是常規; 如果採用風扇強制(對流),降低20℃的溫度。|我們採用澳大利亞湯匙和杯子:1茶匙等於5毫升,1湯匙相當於20毫升,1杯等於250毫升。|所有草藥是新鮮的(除非指定)和杯子輕輕座無虛席。|所有蔬菜都是中等大小的去皮,除非另有說明。|所有雞蛋55-60克,除非另有說明。

 

說明

 

覆蓋豆腐的頂部和底部用紙巾和坐板之上。預留10分鐘,設置排走多餘的水分。

 

蒸汽或煮沸毛豆5分鐘。排水。當足夠冷靜地處理,從滑莢豆。

 

西葫蘆切成1厘米的骰子。切胡蘿蔔切成細火柴棒。結合醬油,kochugaru,蜂蜜2茶匙水。

 

燒熱1湯匙香油在炒鍋中高熱量。加入豆腐和廚師,偶爾轉動,5-6分鐘撈出各方。用漏勺漏紙巾上刪除。

 

增加的熱量高,並添加剩餘的芝麻油和大蒜,煮30秒鐘。加入西葫蘆和胡蘿蔔煸炒2-3分鐘,直到蔬菜幾乎招標。添加kochugaru,醬油和蜂蜜,折騰結合。返回豆腐和毛豆的鐵鍋用泡菜,調味,折騰到溫暖過。

 

即成炒撒上芝麻和上側額外的泡菜。

 

 

 

 

•毛豆都在莢大豆,主要銷往凍結。

 

•Kochugaru是中等辣椒粉在韓國和亞洲食品商店有售。如果不可用,替代2茶匙紅辣椒辣和辣椒粉少許。

 

•泡菜是辣的,發酵的白菜。你會發現泡菜在韓國和亞洲食品店的冷藏部分。如果不可用,乾脆省略。

 

 

 

攝影由貝尼托·馬丁。造型由Lynsey鍋。

 

模式26厘米碗從皇家道爾頓。Morso沙拉服務器從國道。

 

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