Korean Temple Food Week
Recipes

Side dishes

Steams

Seasonings

Fermented seasonings

Steaming

Fermenting

Soybean Curd Sauce and Steamed Vegetables

Ingredients

· 300g Firm Tofu

· 5T Traditional Soy Sauce

· 2T Salt

· 5T Bean Paste

· Seasonal Vegetables

Directions

1

Put the tofu into a layer of hemp cloth and wring to remove excess water.

2

Mash the prepared tofu and mix with salt and soy sauce.

3

Eat as is, or put the seasoned tofu into a container, add a layer of bean paste and store at room temperature for fermentation.

4

Meanwhile, cut the seasonal vegetables (cabbages, white radish, eggplant, potato, carrot, etc.) into bite sizes and steam. Serve with the soybean curd sauce.

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