Monday, February 2, 2015


Best Blog Tips

I haven't been blogging alot-- this virus we are getting over is still making me cough at night, so I'm not sleeping as well as I should.  (Otherwise, I'm pretty well and back at work.)  Consequently, meals are simple.

But, the other night I had some Brussels sprouts to use up, so I used those as a starting point for a quick and yummy stir-fry.  I felt like using adding some tofu and I also had some of my Tofu "Bacon" marinating in the refrigerator and thought that might be a good addition to a simple stir-fry, to add more flavor.

 My Tofu "Bacon"-- recipe here

But I wanted something a little different, so I rummaged around in the condiment section of my fridge and spotted my supply of gochujang (spicy Korean bean paste/Korean red pepper paste-- a type of miso).  Just the thing!

  Gochujang (spicy Korean bean paste/Korean red pepper paste) 

According to Serious Eats: "...if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you. Gochujang is what gives Korean kimchi and tofu stews their sweet heat, bibimbap rice bowls their piquancy and rice cakes their sauce. You have to love a culture that uses chile as one of its mother sauces.

Gochujang is made from red chiles, glutinous rice* [sticky rice, gluten-free] and soy beans. It's a little hot, a little fermented funky, and more than a little sweet. What it lacks in chile fire it makes up in rounded meaty flavors and the ripe twang of a good stinky cheese. Unlike other chile pastes, gochujang adds as much meaty edge as spice, which makes it a go-to main ingredient, not just a condiment."

We loved this and it was quick and easy to make (even with slicing the sprouts!).  The vegan "bacon" definitely added to the dish with it's sweet/salty/smokey notes. This dish will definitely be a keeper. (AND I will be looking for more ways to use up my supply of gochujang.)

Printable Recipe

Servings: 3
UPDATE:  You can substitute 1 lb. cored, thinly-sliced Savoy cabbage for the Brussels Sprouts.

14 oz. extra-firm tofu
1 1/3 cups thin strips of browned vegan "bacon" of your choice (I use my Tofu "Bacon": )
1/2 to 1 tablespoon oil
1 lb. Brussels sprouts, trimmed and sliced into 3 or 4 slices each (about 1/4" thick)
1 large clove garlic, minced
Cooking Sauce:
1/4 cup water
1 1/2 tablespoons gochujang (spicy Korean bean paste/Korean red pepper paste)
3/4 tablespoon soy sauce
1 large clove garlic, crushed
2 teaspoons dark sesame oil
a few sprinkles kosher or flake salt
freshly-ground black pepper
crushed or ground toasted sesame seeds

Pat the tofu to get rid of excess water and cut it into 1/2" cubes. Heat the oil in a stir-fry pan or heavy 10 to 12" skillet over high heat. Season with a bit of salt. Stir-fry until it is browned on at least two sides. Scoop out and set aside.

Mix the Cooking Sauce ingredients together and set aside. Over high heat, add the sprout slices and garlic and stir-fry, add in squirts of water from a squeeze bottle as needed to keep the sprouts from sticking or drying out. Add about 2 tablespoon water and cover and cook for about 2 minutes, or until the sprouts are crisp-tender.

Add the Cooking Sauce, browned tofu cubes and vegan "bacon" strips and stir-fry for about 4 minutes. If it looks too dry while you are cooking it, add a few squirts of water. Be careful not to overcook the sprouts. Season with a bit of salt and some freshly-ground black pepper and serve immediately over steamed brown or converted rice.

Sprinkle each serving with ground or crushed roasted sesame seeds, if you like.

Nutrition Facts:
Nutrition (per serving): 315.4 calories; 46% calories from fat; 17.4g total fat; 0.0mg cholesterol; 921.8mg sodium; 893.5mg potassium; 24.0g carbohydrates; 7.4g fiber; 7.7g sugar; 16.6g net carbs; 23.6g protein.


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