Spicy tteokbokki with tofu crumble and broccolini
Yeung Man Cooking · ♥ 3.4K likes · 89.3K views · 9 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 stick green onions
- 1 tsp white sesame seeds
- 3 whole dried shiitake mushrooms
- 5 g kombu
- 2 cup water
Put 3 dried shiitake, 5 g kombu and 2 cups water in a small saucepan, cover and bring to a boil.
- 150 g extra firm tofu
- 85 g broccolini
Pat dry the tofu and mash it with a fork into a crumble; finely chop the broccolini.
Heat a non-stick pan over medium with the avocado oil and saute the tofu crumble three to four minutes.
- 1 tbsp avocado oil
- 2 tsp dark soy sauce
Add the broccolini and saute two minutes, then the dark soy sauce and saute another minute. Set aside.
- 1 tbsp gochujang
- 1 tbsp cane sugar
Wipe the pan with a paper towel; add the gochujang and cane sugar over medium-high heat, pour in the mushroom and kombu water and stir.
Add the rice cakes, submerge, bring to a boil and cook about five minutes, stirring occasionally.
- 250 g rice cakes
Turn to medium and cook five to eight minutes more, depending how thick you want the sauce.
Add the tofu and broccolini and saute another minute; loosen with a splash of water if desired.
Finishing and garnishing