Since you asked:

"Therefore, to be possess'd with double pomp, to guard a title that was rich before, to gild refined gold, to paint the lily,
to throw a perfume on the violet, to smooth the ice, or add another hue unto the rainbow, or with taper-light
to seek the beauteous eye of heaven to garnish, is wasteful and ridiculous excess."

~William Shakespeare,
ca. 1595

Yup, that's us.

February 21, 2014

Korean Seasoned Tofu

A Facebook friend requested my recipe for this, a favorite dish in our home. This is a great way to integrate tofu into your diet, and if you like spicy dishes, you will love this!

1  18 ounce package firm tofu
2  green onions, chopped
2  cloves garlic, minced (or to taste)
2  tablespoons soy sauce
1  tablespoon toasted sesame oil
1  tablespoon toasted sesame seeds
1  teaspoon Korean chile powder
1  tablespoon vegetable oil

Remove tofu from the package, rinse and drain. Combine onions and garlic in a small bowl. Add soy sauce, sesame oil, sesame seeds and chile powder. Mix well and set aside.

Cut the block of tofu in half lengthwise, and then into half inch thick slices. Heat the spoonful of vegetable oil in a skillet over medium high heat and brown the tofu slices, sealing them and firming the tofu. 4-5 minutes should do it.

Reduce heat and spoon seasoning mixture over the tofu slices evenly. Cover and let steam for 2-3 minutes. Remove from heat, and serve immediately or cool and store in refrigerator. This will stay good for 3-4 days, and can be used as a protein in grain dishes, a component of vegetable side dishes, or over greens. Enjoy!

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