🫙 From the Spice Rack

spicy korean tofu

Name: spicy korean tofu
Ingredients: 3 tablespoon olive oil; 4 or 5 cloves garlic, sliced thin; 1 carrot, peeled and sliced; 1 medium white onion, sliced; 3 tablespoon kochujang (korean red chili pepper paste); 1 tablespoon cayenne pepper; 1 2/3 tablespoons granulated sugar; 2 tablespoon soy sauce

Spicy Korean Tofu 3 tablespoons olive oil 4 or 5 cloves garlic, sliced thin 1 carrot, peeled and sliced 1 medium white onion, sliced 3 tablespoons kochujang (Korean red chili peppe...

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Ingredients8 items

Ingredients

3tablespoonolive oil
4or 5 cloves garlic, sliced thin
1carrot, peeled and sliced
1medium white onion, sliced
3tablespoonkochujang (korean red chili pepper paste)
1tablespooncayenne pepper
12/3 tablespoons granulated sugar
2tablespoonsoy sauce

Directions

1
Spicy Korean Tofu 3 tablespoons olive oil 4 or 5 cloves garlic, sliced thin 1 carrot, peeled and sliced 1 medium white onion, sliced 3 table
2
Mix kochujang, cayenne pepper, sugar and soy sauce in a small bowl
3
Omit cayenne if you want this dish to be mild
4
The kochujang is, by itself, spicy - and if you like things really spicy, toss in 2 tablespoons of cayenne, or even more.) Add mixture, broc
5
Mix gently until vegetables and tofu are covered with pepper sauce
6
Add water to pan and cover
7
Let steam for a few minutes
8
Remove from heat

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