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Posts Tagged ‘Tofu’

I realize that sometimes, after hard Jung SuWon class, you just got enough energy to cook a little something.  You don’t really want to stop for junk food on the way home.  After all, Grandmaster Tae Yun Kim admonishes us to not put junk into our bodies.  She says, “Don’t treat your body like a garbage disposal!  You don’t put bad gas into your car, why would you want to put bad food into your body?”

So here is here great solution for a quick, easy and very healthy meal when you are halfway starving….

Of course you have good, firm tofu in your refrigerator by now, as a staple.  Drain the tofu, and cut into 1/2 inch slices, and then in half again so you have thin, rectangular slices.  But any shape will do, this is in case you want it to look like the picture above.

Peel a couple of potatoes and cut them into bite sized chunks.  Do the same with carrots, celery, zucchini, broccoli, and mushrooms, but whatever you have on hand will do just fine.

In a frying pan, heat up some olive oil and add some crushed garlic, perhaps a couple of tablespoons of it.   Add the potatoes, and sautee at medium heat until about halfway done, then add the rest of the vegetables.  Add a little water to prevent them from burning. 

At the same time in a seperate pan, also with some olive oil, lightly fry the tofu and set aside.  When the vegetables are just about done, arrange the tofu slices nicely on top of the vegetables and put some tofu sauce on top and add enough to the vegetable mixture as well.  You already know the recipe for this – it was in my first post on this blog!  However, if you don’t want to go back that far, here is the recap:

  • about a handful chopped green onions
  • about a tablespoon chopped garlic
  • about a tablespoon red pepper flakes
  • a little fresh lemon juice (optional)
  • a dab of honey (optional)
  • about a tablespoon ground sesame seeds
  • Naturally fermented soy sauce
  • in a bowl, put the chopped green onions and the rest of the solid ingredients.  Add enough soy sauce to make it into a thick sauce, and spoon over the drained and cut up tofu.

    Now you are ready to sit back and enjoy this healthy, and great tasting dinner.

    If you really want to do yourself a big favor, be prepared!  Cut up tofu and veggies ahead of time, and make up the sauce as well.  When you come home, ravenously hungry, it’ll take you all of 10 minutes to have something really great ready! 

    In Grandmaster Tae Yun Kim’s own words:  Ready any time, any place!

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    Ah yes, tofu!!!

    Just gotta love that stuff!  Think about it:  I was raised on good old staunch Austrian food and although we weren’t rich, we were never starving.  Even if all we had for dinner was bread and margerine – starve we did not! 

    So, after being anorexic and only having memories of stick to your ribs food, Grandmaster Tae Yun Kim suggested I eat tofu. 

    Well, at the time, I had no idea what it even was, so I went to the nearest grocery store and got a generic package of tofu.  I went home, opened it and try to eat it, as it was.   YUCK!!!!!!

    I went back to Grandmaster Kim and told her I simply didn’t like tofu and couldn’t eat it.  She asked me to describe how I prepared it.  Prepare??  I was glad I made Grandmaster laugh!  After composing herself again, she gently taught me one very simply way to actually enjoy tofu, not just choke it down.

    Here is a very basic “recipe” on how to enjoy your tofu, or, “tofu for beginners”:

    Ingredients:

    • Firm tofu (best from an oriental grocery store)
    • about a handful chopped green onions
    • about a tablespoon chopped garlic
    • about a tablespoon red pepper flakes
    • a little fresh lemon juice (optional)
    • a dab of honey (optional)
    • about a tablespoon ground sesame seeds
    • Naturally fermented soy sauce

    Start by cutting up the tofu into bite sized pieces (Koreans tend to make small rectangles that arent too thick)

    in a seperate bowl, put the chopped green onions and the rest of the solid ingredients.  Add enough soy sauce to make it into a thick sauce, and spoon over the drained and cut up tofu.

    Enjoy!!!

    PS:  I know there are probably thousands of different variations on this, and I am not claiming any originality, in fact, I didn’t come up with this!  This is the first recipe I ever received from Grandmaster Kim, so it holds a place very dear in my heart.

    PPS:  If you really want to do it up, blot dry the tofu, coat it with a mixed up egg, and fry.  Then use as above.

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