Recipe: Spicy Tofu Dumpling!

Today when I looked in the fridge to think of something to make for lunch, I realized something.  I had a bunch of random leftovers that needed to start being used.  I had about half a pack of dumpling wrappers, 3/4 of a large tub of soft tofu, some green onions, and a whole lot of brown mushrooms.  All of this was left over from making Korean Dumplings of Mandu.

Random food ready to be used . . .

I decided I'm make a dumpling experiment for lunch.  The recipe could easily be made vegan or vegetarian, though I used fish sauce.

Ingredients:
3/4 of a tub of soft tofu (you could use a whole tub or deep fry the extra 1/4 as Agedashi)
5 or so green onions
4 - 5 good sized Puccini mushrooms
pack or part of a pack of dumpling wrappers (I used 22)
2 tbs sesame oil (will be used separately)
1 tbs fish sauce (use soy sauce to be vegan or vegetarian)
1tbs red pepper paste
pinch salt and sugar

1. Drain the tofu really good by ringing it out in a paper towel.  I know it sounds weird but its important.  It should be crumbly when you up it in the bowl.
2. Add about 1 tbs sesame oil, 1tbs red pepper paste (less if you don't want it spicy) and 1tbs fish sauce (or soy sauce).  Mix really well by hand.

I used a spoon first and then used my hands after.

3. Cut up the mushrooms and onions.  Sprinkle with salt and sugar.  Add 1tbs sesame oil (or enough to coat the veggies well).

This step is important!  Make sure its coated in oil!

4.  Mix it all together by hand!

Everything all together

5. Take out a skin and hold in one had.  Scoop in the filling about a tbs-ish.  Wet the edge of the sink with some water and pinch shut.  This will take awhile until your used to it.

Put the filling in . . .

Seal it up . . . yes I'm using water from my Batman glass.

22 dumplings ready to be cooked!

6. Heat some oil (any type) in a pan.  When hot (at medium heat) put in some dumplings . . . make sure they aren't touching . . . sometimes they stick!

Side one is cooking

7.  Cook couple of minutes each side (until nice and golden brown).  If they had meat in them you'd want to add a bit of water to the pan and steam them a bit too, with the tofu its not really necessary unless you are concerned with the middles being hot.  I did not have this problem.

Looking yummy after the flip!

That's it!  Now you have yummy spicy dumplings!  Make sure you cook or freeze them right away or you could have integrity issues (put them on a plastic wrapped covered surface and then cover them with plastic wrap and put them in a freezer.  When frozen put in a bag!)

Ninjas love dumplings!

Spicy Tofu and Buckwheat Noodles Recipe

I've been sitting on a package of Northern Style Tofu (my favorite kind) and I really wanted to do something with it.  I also had some fresh Korean Buckwheat noodles from making Jjajangmyun.  As I had the Korean noodles I decided to do a Korean inspired recipe.  Spicy Tofu and Buckwheat Noodles was born.

Ingredients-
1 large package Tofu (firm)
Some veggie oil
1/2 cup corn
1 small onion
3 cloves of garlic
3 tbs vinegar (I used season sushi vinegar)
3 tbs soy sauce
1/4 cup hot water
1 tsp cornstarch
1 tbs red pepper paste (this will make is super spicy . . . if you don't like that add less . . . )

First, cut up your tofu and vegetables.  I also cut my tofu into awesome flowers using a very small cookie cutter (I cooked all the tofu though, none goes to waste).  Fry up the tofu in some veggie oil.  It will take a bit, but make sure its good and golden brown.  That makes it taste better.  Then add the chopped onion and garlic and the corn.  I used frozen.  Stir fry everything until the onion is transparent.  While that is cooking up make up the sauce and start the water to boil for the noodles.  For the sauce mix the vinegar, soy sauce, hot water, corn starch, and red pepper paste.  Add the sauce to the tofu and cook for about 5 minutes until its nice and thick.  Hopefully your water boiled and you got to cook your noodles (they need 3 minutes).  Put some noodles and tofu in a bowl and enjoy.

Tofu hanging out in veggie oil . . .

Look flowers . . .

Tofu, corn, and onion . . .

Sauce all mixed up . . .

Cook down the sauce . . .

A bowl full of wonderful!

It turned out fantastic.  I'm totally going to make it again.  Its spicy and just a bit sweet.  Next time I may use a different vegetable or something to mix it up a bit.  Yummy!

Panfried Tofu: Dubu buchim yangnyumjang and dubu ganjang jorim!

I did some more Korean cooking today.  I have been trying (and failing) to make delicious tofu for awhile now.  It is a good source of protein, I just didn't really know how to use it.  This may surprise you, but it isn't a super common ingredient in the Midwest where I grew up.  I noticed that Maangchi had two recipes (utilizing 1 block of tofu) over at her site and have been meaning to try it ever since (please follow my link to the recipe).  Today I did.

1 block of tofu cut into 20 pieces

Panfried is part of the title . . .

First, I made the spicy Dubu buckim yangnyumjang first (I think I will refer to it as spicy tofu as the Korean is a bit of a mouth full!) I made this one completely as instructed.  I did have a really large green onion though . . .

Sauce ingredients . . .

Mixed up it looks delicious!

All done!

Happy skeleton says "Yum"

Next, I made the sweet dubu ganjang jorim (sweet tofu, once again the Korean is a bit of a mouthful!).  I was out of corn syrup (which I realized while cooking), so I used golden syrup instead.  I don't think this effected anything much . . .

Caramelizing the sweet sauce . . . 

All done!

Happy Skeleton say "Yum"

I loved both dishes but the spicy dubu buckim yangnyumjang was my favorite.  Good enough to be made again and again!  I'm very happy I finally found a tofu recipe that I find satisfying!

Thanks Maangchi!
 ~I recommend trying anything she makes! (watch the cute video)