This is such an easy recipe. Fry some tofu and pour a deliciously spicy sauce over it. The gochujang makes it “Korean,” but I’m not convinced that they actually eat something like this in Korea. Be sure to use, at minimum, firm tofu, though extra-firm is best. Enjoy! What you’ll need What to do Cut…
Mabo-dofu
This is a classic Chinese dish that dates back to either the 1200s or 1800s, depending on where you look to find information. It’s also quite popular in Japan, where you can buy pre-made mabo-dofu sauce and meat in a pouch, supplying fresh tofu to finish the dish. Mabo-dofu gets its red color and spiciness…
Thai Red Curry with Shrimp, Pineapple and Peanuts
Here’s another delicious variation on Thai shrimp curry, this time adding fresh pineapple to the mix. This Indonesian recipe is somewhat similar, but with a very different flavor profile. Fresh pineapple, as it cooks, seems to intensify in sweetness, making for a nice offset to the heat of the curry paste and Thai chili. As…
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