Small Bowl of Pickled Tofu
(click to enlarge)

Pickled Tofu


Korea   -   Dubu-jangajji
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
**
1 hr
Best		 This excellent pickle is usually served over Rice or Noodles, spooning a little of the brine over and topping with a few pieces of Tofu, Onion and Mushroom. It can also be eaten as a snack. See Comments and Shortcut.

19
2
5
ar
-------
3
3/4
1/3
1-1/2
1
1/2
-------
oz
cl
oz

---

c
c
c
T
t
---
Tofu, Extra Firm (1)  
Garlic
Onion
Oil
-- Brine
Black Mushroom (2)  
Soy Sauce
Vinegar (3)
Water
Sugar
Chili Flake (4)
---------------
Prep   -   (10 min)
  1. Drain TOFU well, or press if you can only get Firm (see Note-1). Cut into bite size pieces.
  2. Slice GARLIC fairly thin.
  3. Slice ONION in quarters lengthwise, then crosswise, about 1/8 inch wide.
Run   -   (50 min - overlapping frying with simmering)
  1. In a wok or spacious sauté pan, heat Oil and fry Tofu pieces. until lightly browned on all sides - not too much or they'll be hard on the outside. Remove from the Oil and drain on paper towels.
  2. In a sauce pan, mix all Brine items. Bring to a boil and hold at a fast simmer for 40 minutes.
  3. Strain, retaining Brine and Mushrooms.
  4. Stem Mushrooms. Cut caps crosswise in halves, then the other way into strips about 1/2 inch wide.
  5. Mix Tofu, Onions and Mushrooms evenly. Pack loosely into your Pickling Jar.
  6. Pour strained Brine into the Pickling Jar. Screw on the lid, let cool and refrigerate. When cool, I transfer to a sealed plastic bag with the air squeezed out for more even pickling.
  7. This pickle can be used almost immediately, but will be better after a day's rest. It will last a week or so in the fridge.
NOTES:

  1. Tofu, Extra Firm:

      If you can only get Firm, buy half again the weight and press it well to remove water. For details see our Tofu page.

  2. Black Mushrooms:

      These are the regular dried Shiitakes available nearly everywhere. For details see our Shiitake Mushrooms page.

  3. Vinegar:

      Plain White Distilled Vinegar works well, but Rice Vinegar of 5% acidity could also be used. More Vinegar and less Water if acidity is below 5%.

  4. Chili Flake:

      Presuming Korean flake, 1/2 teaspoon will be almost unnoticeable. Adjust to your preference. For details see our Chili Powder & Flake

  5. Comments:

      The pattern recipe used one sweet Apple, chopped small and boiled in the Brine for sweetness. It allowed instead 2 Tablespoons of sugar. I don't like stuff as sweet as many Asians do, so I cut the amount of sugar in half. Adjust to your own preference.

  6. Shortcut:

      The big Asian markets here in Los Angeles, and perhaps elsewhere, get deep fried Tofu in various cuts daily. A couple trays of small cubes should work fine for this recipe.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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