Korean Tofu Pickles (Dubujangajji)
Ingredients: tofu, soy sauce, water, apple vinegar, dried shiitake mushroom · 45 min cook time · 140kcal · $13.00
Ingredients
800g tofu, 0.75cup soy sauce, 1.5cup water, 0.33cup apple vinegar, handful dried shiitake mushroom, 1piece Royal Gala apple, 1piece onion, spoon cooking oil
Instructions
1. Combine soy sauce, water, vinegar, dried shiitake mushroom, and sliced apple in a pot to make the brine.
2. Bring the brine to a boil, then reduce heat and simmer over low heat for 30 minutes.
3. Open the tofu packages, pour out the water, rinse once, and place them on paper towels to drain.
4. Cut the tofu pieces into bite-sized squares, yielding about 48 pieces in total.
5. Heat a pan with some cooking oil and pan-fry the tofu pieces until every side is golden brown and slightly crispy.
6. Transfer the cooked tofu and sliced onions into a glass container.
7. Pour the warm brine over the tofu, mushrooms, and onions, let it cool down, and then store it in the refrigerator.
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