The Dish: Recipes for Tofu Marinade and Gazpacho


Frankie’s Tofu Marinade

Time Prep: Overnight / Actual: 1-1½ hours

Ingredients

  • 5 tbsp rice vinegar
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1½ tsp sesame oil
  • 1 tsp granulated sugar
  • ¾ tsp chili paste
  • 1½ tsp finely chopped fresh garlic
  • 1½ tbsp olive oil
  • 500 grams extra-firm tofu

Method

To press tofu, wrap the uncut block in a clean tea towel and position between two plates with a weighted item (e.g. a pot) on the top plate. (This removes liquid from the tofu, allowing it to absorb the marinade.) Set aside for an hour.

In a bowl, whisk together the rice vinegar, soy sauces, sesame oil, sugar, chili paste, garlic and olive oil. Cut tofu into desired segments and soak in the marinade overnight in a watertight container, flipping the pieces occasionally to evenly coat.

Add oil to medium-high heated skillet. Once skillet is hot, fry pieces for 3-4 minutes on each side. Alternatively, barbecue tofu on skewers with vegetables.

Tip: You can reserve extra marinade for stir-frying vegetables.


Jen’s Gazpacho

Time Prep: 30 minutes + 2 hours chilling

Ingredients

  • 2 cans of S&W diced tomatoes with green chilies, undrained or 4 medium-ripe diced and 4-5 diced pepperoncinis
  • 2 cucumbers, peeled and very finely diced
  • 1 medium yellow bell pepper
  • 2-3 small spicy green peppers
  • ½ large purple onion, diced
  • 1 handful of washed, chopped cilantro/coriander
  • 2 tbsp apple cider vinegar
  • 2 cloves chopped fresh garlic
  • ¼ cup lime juice
  • 1 tbsp dried dill weed
  • 1 ripe avocado, diced
  • Sour cream or plain Denmark yogurt

Method

For best results, wrap the yellow pepper, green peppers and garlic cloves in tinfoil and bake on 150 degrees (Celsius) for 30 minutes. Remove seeds from the peppers and dice them up.

Place all ingredients, except for sour cream and cucumber, in a blender or food processor and puree. If you opt for the canned tomatoes, include the liquid. If you go with fresh tomatoes, add in ½ cup of water and 2 tsp olive oil.

Transfer to a plastic bowl or tupperware and stir in the cucumber (this makes the consistency chunkier). Chill for at least two hours. Upon serving, top each bowl with a dollop of sour cream or plain yogurt and a tbsp of diced avocado. 


One more thing:  

Find the Hard to Find at the new Shinsegae Food Store

This summer saw the opening of a new Shinsegae Food Store, located in the Hyundai IPark complex in Marina City, Dongbaek near Haeundae. Like its sister store, the foreign food kiosk in the basement of Shinsegae, it’s chock full of hard to come by ingredients as well as a large organics section.

The cheese section is vast, but grossly overpriced.  However, canned goods such as whole chipotle peppers and chick peas are on offer at prices that undercut even Home Plus.

The two finds that made us leap with joy: frozen limes, six for 7,000W, and Herr’s salt and vinegar kettle chips. Yes!


For more great recipes check out Frankie’s blog The Vegan Urbanite at www.veganurbanite.com

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