How to make pan-fried Korean bean curd with spiced soy dressing: a satisfying, healthy main course, especially served with kimchi
- Bean curd is perfect for a high-protein vegetarian dish if it is cooked properly and served with a good selection of banchan and a steaming bowl of rice
- In another recipe for vegetarian kimchi chigae, it’s best to use old kimchi as it’s got a very strong flavour and is more complex than when it’s fresh
Whenever I’m in need of a high-protein vegetarian dish, bean curd is the first thing that comes to mind. I never could understand people who said that bean curd was bland. Of course it can be, if you don’t cook it and season it correctly, but the same could be said about any other ingredient, including all types of meat or seafood.
Pan-fried Korean bean curd with spiced soy dressing
This dish is often served as banchan (a side dish) to accompany meats or seafood in Korean restaurants, but it also makes for a satisfying, healthy main course, especially when it comes with kimchi, a good selection of banchan and a steaming bowl of rice.
Vegetarians should check with the salesperson (or read the label) when buying kimchi and banchan at shops, to make sure they don’t contain seafood products such as fish sauce or salted shrimp.
450-500 grams (16-18 oz) medium-firm bean curd
Fine sea salt
About 10ml (2 tsp) cooking oil
1 small garlic clove, peeled
5 grams (1 tsp) granulated sugar