Cooking With: Esu Lee
Cooking With: Esu Lee
This tofu dish was inspired by a type of street food popular in Korea, tofu bap, where the hollowed-out tofu is filled with cooked rice mixed with brie cabbage soy sauce. For my version I hollowed out the fried tofu and filled it with a risotto made with gondre (which is mountain herb in Korea and Brie, and served it with an onion gel made from onions preserved in-house. For serving you put the filled up tofu and touch of chopped spring onion, and wild sesame oil on the side.
Esu Lee wears ANOTHER Vest 1.0, Pale Olive Green (see more), ANOTHER Shirt 3.0, Wimbledon White (see more) & ANOTHER Shorts 1.0, Dark Olive (see more).
And now, the recipe...
DOO BOO BAP:
SOY GEL:
METHOD:
1. Salt the firm tofu and dry on kitchen paper for an hour in the refrigerator
2. Cut tofu into 4 pieces
3. Heat the frying oil at 180c and deep fry the tofu (be careful when deep frying, as tofu contains a lot of moisture in it - so make sure that the tofu is well dried)
4. Cut the tofu half and scoop out the inside of the tofu. Leave on the side til the filling is ready.
5. Now make the filling to fill in the shell of the tofu, melt a good amount of butter on the heated pan, follow with Enoki mushrooms and chopped kimchi (season with soy and a bit of salt)
6. Add cold rice and water on the pan and sautéed
7. Finish off with some brie cheese and cook it until sticky enough to be filled on the shell
8. Assemble the tofu with rice and finish with soy gel and chopped chives. Serve with sesame oil on the side
9. Bon appétit
