on the beet.

Just made something really pretty great that I should make a note about, because I've basically been making variations of it for three days now and they're good every time. It's kind of Momofuku-based, but meatless. Bonus: it was nice with a side of hash browns.


butter-browned tofu and mushrooms with ginger-scallion sauce and quick-pickled beets and cucumbers. 

1/2 block firm tofu, cubed
1 cup some kind of mushroom, sliced
an onion of some sort, chopped
1 or 2 tbsp butter
2 tsp gochujang (or sriracha for a different heat)
1 tbsp soy sauce
1 tbsp sesame oil
1 or 2 tsp raw sugar
black pepper
1/2 cup scallions, chopped
1/4 cup cilantro, chopped

from Momofuku:
2 tbsp ginger-scallion sauce
kimchi puree (optional)
quick pickled cucumbers
quick pickled beets

Saute mushrooms in dry pan until nicely browned. Remove. Add butter, tofu, and onion, saute on low heat until tofu is nicely browned. Return mushrooms and add everything else except kimchee puree and pickles. Saute for a few more minutes, adjust seasoning, serve with kimchi puree and pickles as garnish.


No comments: