Good morning. I could hawk recipes on this area, however I don’t at all times use them. That’s very true in the midst of the week once I’m floor down by the realities of a working life and don’t have a second to browse our app. Time sneaks up on me, and instantly it happens to me that dinner must be made.
What’s within the fridge? I browse the cabinets as if I have been procuring in a not notably well-stocked retailer, after which watch for the muse to alight on my shoulder. Not too long ago that led to a dinner of bulgogi-style tofu (above). It was a no-recipe recipe, which meant I cooked it on the fly, as you may do tonight.
The method is straightforward: Wrap a block of agency tofu in a clear dish towel and set it on a rimmed plate with one thing heavy on prime to press water out of it. Make a marinade: soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, a spoonful of gochujang, a splash of impartial oil, some sliced scallions and toasted sesame seeds. Then reduce the tofu into cubes and add these to the marinade. Let that sit for half-hour or longer in case you have the time. Roast the cubes on an oiled foil-lined pan in a scorching oven till they’re crisp.
After which serve them with bibb lettuce cups to make little packages with rice, kimchi and a dipping sauce of ssamjang and a bit bit extra gochujang thinned out with impartial oil and a splash of sherry vinegar. Omit any ingredient you don’t have, and add these you want to add for causes of style or necessity.