CRIPSY TOFU LETTUCE WRAPS

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. 

 

INGREDIENTS

Tofu:
1 (14-ounce) block extra-firm tofu
salt
3 tablespoons cornstarch
2 tablespoons vegetable oil

GINGER-SCALLION SAUCE:
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

SSAM SAUCE:
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

Toppings:
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
Kimchi

PREPARATION

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. 

Enjoy!

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