Tofu
Used in 2 recipes on RecipeWiki.
Tofu is made by curdling soy milk and pressing the curds into blocks. It is mild and slightly beany, and its value is texture and the way it soaks up a broth around it. This page covers firm and medium-firm tofu. Firm tofu holds its shape when cut into strips for Hot and Sour Soup. Medium-firm, softer and more custardy, is cut into slices for Kimchi Jjigae, the Korean kimchi stew. Handle the softer kinds gently and slide them into the pot rather than stirring hard. Once opened, keep leftovers covered in fresh water in the fridge, changing it daily, and use within a few days.
Most often cooked with
Spring onion
Stock
SugarRecipes with tofu
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Soups
Chinese
Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
Korean
Dinner
Pork