Korean Tofu Pickles (Dubujangajji: 두부장아찌) - PCOS-Friendly Recipe

Wind down your day with this nourishing korean Korean Tofu Pickles (Dubujangajji: 두부장아찌). A well-balanced dinner is essential for women managing PCOS, as it supports overnight hormone regulation and helps prepare the body for restful sleep. This recipe combines wholesome ingredients that support both satiety and metabolic health.

This recipe pairs well with a side of leafy greens or a simple mixed salad to add extra fiber and micronutrients to your dinner.

http://www.maangchi.com/recipe/dubujangajji Ingredients: 2 pkg of tofu ¾ cup soy sauce 3 dried shiitake mushrooms ⅓ cup vinegar 1½ cup water 2 garlic cloves, sliced 1 apple, pit removed and sliced (or 2 tbs of sugar) 1 onion, sliced cooking oil (vegetable oil, canola oil, etc) Directions: Remove the tofu from the package. Drain and rinse. Cube the tofu into bite sized pieces. Pan fry the tofu pieces with a little cooking oil until all the sides are golden brown. Prepare the brine by putting the soy sauce, vinegar, garlic, apple, dried shiitake mushrooms, and water into a thick bottomed pot. Bring to a boil over medium high heat for 10 minutes, then turn down the heat and boil for another 30 minutes. Strain with a strainer. Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms. To serve, put some of the tofu, brine, and onions into a serving bowl, along with some of the shittake mushroom, chopped. Serve as a side dish with rice or noodles. To eat, mix in some of the brine with your rice. Eat your rice and take a piece of tofu, mushroom or slice of onion from time to time, too.