Dave Drum wrote to Mike Powell <=-

As I have mentioned before the area of Central Illinos in which I live
is known as "Tornado Alley" I've been around many of them. And the end result looks like pixtures I've seen of war zones.

I remember when I lived in Carbondale in an old rundown trailer and there
was a tornado warning. It terrified my and my then-wife.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet and Crunchy Tofu (Dubu-gangjeong)
Categories: Korean, Asian, Seandennis
Yield: 4 Servings

2 c Vegetable oil for frying
14 oz To 1 pound firm or medium
-firm tofu, cut into bite
-size pieces
1/4 c Potato starch
1 T Pumpkin seeds (optional)
*** Seasoning Sauce ***
1/4 c Ketchup
1/4 c Rice syrup
3 T Hot pepper paste

Make seasoning sauce

Combine all the seasoning sauce ingredients in a skillet. Heat over
medium high heat, stirring for about 1 to 2 minutes until bubbling.
Remove from the heat and set the skillet aside. We'll reheat this
just before serving.

Coat the tofu

1. Cut the tofu into 1 x 1« inch bite sized pieces. Pat dry with
kitchen towel or paper towel.

2. Gently put the tofu into a plastic bag and add the potato starch.
Seal the bag and gently turn it over until the tofu is well and
evenly coated with the starch.

3. Remove each piece from the bag individually and transfer to a large
plate or a cutting board lined with plastic wrap, leaving some space
between the pieces.

Fry the tofu

1. Heat the oil in a skillet for 5 minutes, until it reaches 330-340
degrees F. Carefully add the tofu pieces one at a time to the hot oil.
Turn the heat down to medium and let the tofu cook for about about 2
to 3 minutes, until the bottom turns light brown and the surface is a
little crispy.

2. Turn the tofu pieces with tongs or a slotted spoon--they should be
firm enough to turn without breaking--and fry for another 2 to 3
minutes, occasionally turning so that all sides turn light brown and
crispy. Remove from the skillet and set in a wire mesh strainer set
over a bowl.

... and then time to double-fry!

1. Reheat the oil for 1 minute over medium-high heat and fry all the
tofu again for 3 to 4 minutes, rotating and turning them over with
tongs or long wooden chopsticks, until all sides are golden brown and
crunchy.

2. Transfer the tofu to the strainer set over a bowl to drain the
excess oil.

Handle pumpkin seeds

If you use pumpkin seeds, put them into a slotted spoon and dip them
into the hot oil to fry them for just 10 seconds or so. Transfer the
seeds to a small bowl and turn off the heat.

Coat and serve

1. Reheat the sauce in the skillet until bubbling. Add the fried tofu
and gently mix all together until they are well coated.

2. Transfer to a plate and sprinkle the pumpkin seeds over top. Serve
as a side dish for rice.

From Maangchi:
"Let me introduce you to Dubu-gangjeong, sweet, spicy, and crunchy
tofu!

It's part of Korean Buddhist temple cuisine. When I went to Korea to
study their cooking techniques and dishes I tasted it many times. I
had it in an upscale, expensive temple cuisine restaurant in Seoul
and in Buddhist temple in the mountain, eating with the monks. No
matter where I went it was always the most popular thing on the table!

Making this dish is so easy. It's like making my super-popular sweet,
sour, & spicy Korean fried chicken yangnyeom-tongdak recipe, except
instead of chicken there is tofu, and with no garlic at all because
it's a forbidden ingredient in Korean temple cuisine (along with
meat, onions, chives, and scallions).

This will be a great dish for any vegetarian but anyone who likes
spicy fried chicken will love it, too! Enjoy the recipe! ~"

Recipe by Maangchi

From: https://www.maangchi.com/recipe/dubu-gangjeong

MM'd by Sean Dennis (1:18/200@Fidonet) on 1 June 2020.

MMMMM

-- Sean

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)