If you ever by accident picked up those packets of silken tofu and have no idea how to use it because it just falls apart, boy do I have a recipe for you!
Sundubu is super soft tofu you can get in tubes in Korea, it is used mostly for this stew that is spicy and comforting.
While silken tofu is not exactly the same as sundubu, it makes for a brilliant replacement.
This is so nice over rice or on its own and will warm your cockles during the more colder evenings.
Luckily, this doesn’t use an awful lot of hard to get Korean ingredients and it can be cookes in a jiffy.
Sundubu Jjigae for 2
1 packet of silken tofu
1/2 onion, sliced length wise
3 cloves of garlic minced
3 tbs gochugaru
3 tsp sesame oil
3 cups of anchovy stock or light chicken stock
3 tsp fish sauce
2 tsp soy sauce
1 tsp sugar
2 stalks of spring onions cut into 3 parts
3 birds eye chilli (optional)
1 egg (optional)
Mix gochugaru with garlic and sesame oil to make a paste.
Fry onion in a bit of oil in a saucepan, add paste and fry for a couple of minutes.
Add stock and let it get to a boil.
Add tofu carefully not to break it into too small a pieces.
Add fish sauce, soy sauce and sugar.
Let it simmer for 10 mins.
Taste and add either more fish sauce or just salt and pepper.
Add spring onion and chilli.
Simmer for another 2 mins then, if you want, crack an egg in it. Let it poach for a minute and serve with fluffy rice.
