CRIPSY TOFU LETTUCE WRAPS
This recipe is inspired by Momofuku's Bo Ssam meal they serve at their restaurant. I replaced the roasted pork for crispy tofu for a easy weeknight meal. I save the slow roasted pork business for weekends. I will eventually post the pork version because its really good.
I love meals like this where its family style and you mix and match dishes.
I recommend heading over to an Asian market to get some of the ingredients.
1 (14-ounce) block extra-firm tofu
3 tablespoons cornstarch
2 tablespoons vegetable oil
2 ½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup grapeseed oil
1 ½ teaspoons light soy sauce
1 scant teaspoon red wine vinegar
½ teaspoon kosher salt
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup red wine vinegar
½ cup grapeseed oil
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
Preheat oven to 350 degrees.
Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top such as a can of tomatoes. Press tofu for about 20 minutes
Pat tofu dry and cut tofu into thick rectangles.
Transfer tofu to a medium mixing bowl and sprinkle salt and corn starch over the tofu, and toss the tofu until the starch is evenly coated.
Heat oil in a large skillet. Add tofu in a single layer. Fry tofu until golden on all sides, 3-4 minutes per side.
Transfer the browned tofu to a cooling rack and set in oven to keep warm and crispy while you finish the rest of the recipe.
Make rice per packaging
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
Wash lettuce. Remove tofu and put rice, kimchi and sauces into serving bowls.