Dinner: Korean Tofu Pickles (Dubujangajji: 두부장아찌)

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.

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Instructions

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