Korean-Style Chili-Garlic Tofu

At one point in my life, tofu ranked among my top five "unpalatable foods," right up there with lima beans and my grade school cafeteria's "ham-patty" sandwiches.  In other words, I thought it was pretty gross.

But after living in South Korea for a year, my perspective on tofu completely "one-eightied."  (Lima beans are still pretty gross, though.)  

When left on its own, tofu tastes bland and lifeless, but when paired with something like a sauce or dressing, it easily absorbs all that flavor and becomes savory and delicate.

In South Korea, they like to eat tofu in a variety of ways.  My favorite is pan-seared with a hot chili-garlic soy sauce dripping over the top:

This recipe is easy, affordable, fast, and flavorful.  I copied it from my favorite Korean cooking blog, Maangchi.  

First and foremost, I recommend you develop a taste for tofu.  If you grew up in Asia or a health-conscious family, then good for you!  You probably have an advantage here.  I buy this Korean brand because it is conveniently split in half (since my husband won't touch tofu with a ten-foot pole so I am left to eat it on my own here):

But, really, any brand will do.  Drain the tofu, then cover it with a paper towel to absorb some of the excess moisture.

Set this aside while you make the sauce.

Place 2 tablespoons of chopped green onions in a bowl.

Add 2 tablespoons of soy sauce.

Add one minced garlic clove (I used a garlic press):

Add 1 teaspoon of sugar or honey.

Add 1 teaspoon of chili flakes.

I used this Korean brand, but you can use any kind of chili flakes you want.

Next add sesame oil (not pictured).  The recipe called for 2 teaspoons, but I only added one since it tends to be overpowering.

Now slice the tofu into 1/2-inch thick squares.

Season the tofu with salt and pepper and sear them on medium-high heat in 2 tablespoons of canola oil.

They are finished when both sides are golden brown.

Drain the tofu onto a paper towel to absorb excess oil, then line them up on your plate.

Spoon the chili-garlic soy sauce over the tofu.

Enjoy on top of some steamed rice.

Happy eating! :)

oo,

Easy Carnitas (Pulled Pork)

I used to think of Carnitas as something exotic or something only to be ordered in restaurants.  Little did I know how easy they are to make...  Not to mention versatile, inexpensive, and full of flavor.   In other words, you should probably make these today.  

To make Carnitas, I used pork butt.  For all of you folks giggling out there (I know you are), pork "butt" actually comes from the shoulder of the pig, not the back-end.  (But it still sounds funny when you say it.)  You could use pork loin if you wanted it to be leaner, but keep in mind that it won't be as flavorful.  

The best thing about cooking with pork butt is that it is ridiculously cheap.  This whole thing cost me all of $4.50.  I don't remember how much it weighted, but it was definitely enough for 6-8 servings:

Trim off some of the excess fat and cut it into chunks.  I usually do about 2-inch pieces (the bigger the chunk, the longer it will take to cook).

Season the meat liberally with salt and pepper, then sear it in some canola oil over medium-high heat until the pieces are golden brown on all sides.  This will help develop flavor.

Remove the meat and set it aside.  Drain the fat from the pan, but keep the beautiful caramelized goodness on the bottom of the pan (aka the "glaze" or "fond").  "Deglaze" with some wine or some chicken stock, scraping these flavorful bits off the bottom with a wooden spoon.

Chop up an onion...

... as well as a jalapeño (if you like a little heat).  Crush a few cloves of garlic as well.

For spices, I used a healthy dash of cumin, chili powder, ancho chili pepper, and a cinnamon stick.  You can adjust to your own taste (depending on how spicy or cinnamon-y you want it to be).

Throw everything into the pan - the pork pieces, jalapeño, onion, garlic, spices - and cover it with chicken stock.  Bring it to a simmer, then cover it and pop it into a 325F oven.

Continue to check on the meat every half an hour or so and add water if necessary.  Cook until the meat is tender and shreds easily (about 2-3 hours).

Remove the meat from the pan and shred it up.  It should fall apart practically on its own.

Also, strain the remaining contents of the pan (the onion, jalapeno, cinnamon stick, etc.) and discard everything but the liquid.  Place the shredded meat back into the liquid.  If you want, you can let the liquid cool so the fat settles to the top, and then skim it out.

Enjoy!  We ate this in burrito bowls over the course of a few days, but you can eat it as tacos with corn tortillas (try it with cilantro, shredded cabbage, lime juice, and red onion), over nachos, or even combine it with your favorite BBQ sauce and eat it as a pulled pork sandwich or a slider.

Later I will have to share a similar recipe for pulled pork using Dr. Pepper or Root Beer... also delicious!

Happy eating :)

oo,

Brigadeiro

A couple days ago, my friend Kelly invited me and a bunch of girls over to her house to make Brigadeiro, a chocolatey Brazilian dessert.  It did not take much convincing!

Source

I had never heard of Brigadeiro before, but when I looked it up online, it reminded me of a chocolate truffle.  According to Wikipedia, it was named after Eduardo Gomes, a Brazilian politician and military figure:

Eduardo Gomes was a Brazilian Air Force brigadier who later ran unsuccessfully for the presidency in 1946 and 1950. This was a time of shortage of traditional imports such as nuts and fruits because of the war. But, at the same time, Nestlé was introducing its brand of chocolate powder and condensed milk (known in Switzerland as Milch Mädchen) into the country.

Although Brazil is a major producer of cocoa beans, it is believed that the creation and success of the truffle was a combination of opportunities: the multinational corporation Nestlé, which introduced chocolate powder and condensed milk; the creators who named it after the famous politician, the need to find a replacement to imported sweets; and its ease of manufacture.

I found this rather interesting because the girls who taught me how to make Brigadeiro kept stressing that they usually use Nestle products.

Like in any culture, every Brazilian has his or her own special method of making Brigadeiro, but they almost always involve sweetened condensed milk and cocoa powder.

The method I learned starts with some sweetened condensed milk (Nestle, of course)...

... and some Lite Table Cream.

Combine it with some cocoa powder and stir constantly over medium heat until the mixture is thick and you can see the bottom of the pot.

Pour the mixture onto a plate and allow it to cool.  Once cooled, you can roll it into balls (place some oil or butter on your hands so it doesn't stick to them)...

... and cover it in sprinkles so it resembles a truffle.  Children will often eat it like this at birthday parties.

For adults, I'm told the preferred method of eating Brigadeiro is to scrape it right out of the pot...

... or out of a bowl, by the spoonful...

... which is what we did.  Strawberries made for the perfect accompaniment.



If you enjoy chocolatey, rich, and decadent desserts, then this recipe is for you!

Not a bad start to the week if you ask me... indeed, the perfect way to spend a Monday.

Happy eating :)

oo,