Cuisine
Korean
Time
35 mins
Servings
2 people people
Slice the tofu into ½cm thick slices. Then roughly chop the spring onions and garlic.
Mix the ‘The Braising Liquid’ ingredients together in a ramekin.
Heat 1-2 tbsp vegetable oil in a frying pan to a medium heat and fry the tofu slices for 2-3 minutes on both sides until golden brown.
Heat ½tbsp vegetable oil in a saucepan to a medium heat and add the spring onions and garlic, sear for 30 seconds to a minute. Then add ‘The Braising Liquid’ and allow it to bubble up before adding the vegetable stock. Pour the stock in and bring to a boil, then add the fried tofu, cover with a lid, and turn the heat down to simmer for 5-10 minutes. Lift the lid and continue to simmer for a further 5-10 minutes. Enjoy with steamed rice or on it's own.
Menu: Chive & Mushroom Dumplings, Vegetarian Ma Po Tofu, Garlic Fried Rice, Stir Fried Green Beans with Chilli Hoisin
1 Spaces Left
Menu: Siu Mai, Glutinous Rice in Lotus Leaf, Pork Wontons, Jiao Zi, Hor Fun
2 Spaces Left
Menu: Pork & Kimchi Mandu, Korean Fried Chicken Bites, Tteokbokki
20 Spaces Left
Menu: Hanoi Fried Fish with Turmeric & Dill (Chả Cá Lã Vọng), Bánh Xèo, Nước chấm dipping sauce , Shaking Beef (Bò lúc lắc)
7 Spaces Left
Kung Pao Prawns, Salt & Pepper Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
10 Spaces Left
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
1 Spaces Left
Menu: Kimchi Mandu, Yachaejeon, Vegetarian Kimbap, Kimchi
8 Spaces Left
Kung Pao Prawns, Salt & Pepper Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
8 Spaces Left
Menu of the day: Gyoza, Chicken Katsu Curry, Broccoli Gomaae and steamed rice
7 Spaces Left
