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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Kkanpoong Tofu (Spicy & Crunchy Garlic Tofu)   
    Categories: Korean, Tofu, Vegetarian   
         Yield: 2 Servings   
      
        16 oz Extra firm tofu; pressed and   
              - chopped into 1/2" chunks   
         1 ts Salt   
         2 tb Potato starch; +1 ts   
         7 cl Garlic; minced   
       1/4    Red onion; diced   
         2    Korean green chilis; sliced   
              - -OR-   
         2    Jalapenos; de-seeded; sliced   
         2    Whole scallions; white parts   
              - chopped; green parts   
              - sliced on a bias   
         1 tb Gochagaru   
     1 1/2 tb Soy sauce   
         1 tb White wine vinegar   
         2 tb Maple syrup   
       1/2 tb Mirin (optional)   
         4 tb Vegetable oil; +1 tb,   
              - divided   
       1/8 c  Dried red chilis (optional)   
       1/2 tb Sesame oil   
         1 tb Toasted sesame seeds   
      
     To a large bowl, add a pinch of salt and 2 tb of potato starch to tofu   
     chunks. Gently toss the tofu to make sure they are all evenly coated.   
     Set aside.   
      
     Prep your vegetables by mincing the garlic, dicing the onion, slicing   
     the Korean chilis, and chopping up the scallions.   
      
     Prepare the sauce by mixing together gochugaru, soy sauce, white wine   
     vinegar, maple syrup, mirin, and 1 ts of potato starch. Set aside.   
      
     To a very large non-stick pan, add 4 tb of vegetable oil over high   
     heat. When oil is very hot, add coated tofu chunks in one   
     layer,making sure they are not touching each other. If they touch,   
     they will stick to one another.   
      
     Cook the tofu and flip them one by one, until they are brown on all   
     sides (approximately 7 minutes). Remove the tofu chunks from the pan   
     and set them aside on a cooling rack to drain the excess oil. Repeat   
     with the remaining tofu.   
      
     When all of the tofu has been fried, in the same pan, add 1 tb of   
     oil. Then add the garlic, onions, chilis, and scallions and saute the   
     vegetables until the garlic starts to brown.   
      
     Reduce the heat to medium-high and add the sauce, stirring it with a   
     wooden spoon until it reduces down into a thick sauce (approximately   
          30    seconds). Turn off the heat.   
      
     Gently add back the fried tofu and stir everything together, so that   
     the tofu chunks are evenly coated in your sauce.   
      
     Garnish the tofu with 1/2 tb of sesame oil and 1 tb of toasted sesame   
     seeds. Serve immediately.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
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