Korean-style fried tofu
I also prepared a Korean-style fried that I want to eat when I want to add stamina or when I’m tired.
It is spicy and sweet, so it tastes good. If you’re not a big fan of pork, use chicken or beef, and to make a vegetarian version, use mushrooms instead of meat and use vegetable broth instead of chicken broth.
It’s delicious, so I can’t stop topping up (laughs)
400g – Pork loin
1 tsp – Sugar
Daisho Aji Shio Kosho – Salt and Pepper
1 piece (160g ) – Atsu-age (Deep Fried Tofu)
3 pcs – Potatoes
Soy sauce, mirin, sugar, oyster sauce
Honey, gochujang, sesame oil
Ginger and garlic (grated)
Pork loin sprinkles with sugar and rubs in until the texture disappears. Sprinkle an appropriate amount of salt and pepper and an appropriate amount of potato starch on the whole. Potatoes after peeling, cut into 4 pieces, soak them in water and put in a colander. Atsu-age cut it in half, cut it into small pieces, and sprinkle it with potato starch. Add thick-fried tofu and stir fry without breaking.
Put sesame oil in a warm frying pan, add hot potatoes and fry. When the potatoes are clear, add pork loin and fry.
When the meat is roughly cooked, add 2 tablespoons of sake, cover and steam over low heat for 3 minutes. Soy sauce, mirin, sugar, oyster sauce 1 tablespoon each, honey, gochujang, sesame oil 1 teaspoon, ginger, garlic (grated).
Ok, all right that’s it it’s done!
Lavender tofu can be found here.
Pork – Neutral nature, sweet and salty taste. Tropism – lungs, spleen, liver.
Effects: Replenishes yin and blood, moisturises drought.
Potato – sweet and neutral.
Effects: Tonify qi, harmonize the stomach, strengthen the spleen, remove toxicity and resolve swelling.
Tofu – sweet. Tonifies – qi, yin.
Effects: clears heat, and eliminates toxins.
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