How to Bulgogi Your Tofu

You don’t always need a recipe.

Send any friend a story

As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share.

By Sam Sifton

Good morning. I may hawk recipes in this space, but I don’t always use them. That’s especially true in the middle of the week when I’m ground down by the realities of a working life and don’t have a moment to browse our app. Time sneaks up on me, and suddenly it occurs to me that dinner needs to be made.

What’s in the fridge? I browse the shelves as if I were shopping in a not particularly well-stocked store, and then wait for the muse to alight on my shoulder. Recently that led to a dinner of bulgogi-style tofu (above). It was a no-recipe recipe, which meant I cooked it on the fly, as you might do tonight.

The process is simple: Wrap a block of firm tofu in a clean dish towel and set it on a rimmed plate with something heavy on top to press water out of it. Make a marinade: soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, a spoonful of gochujang, a splash of neutral oil, some sliced scallions and toasted sesame seeds. Then cut the tofu into cubes and add those to the marinade. Let that sit for 30 minutes or longer if you have the time. Roast the cubes on an oiled foil-lined pan in a hot oven until they’re crisp.

And then serve them with bibb lettuce cups to make little packages with rice, kimchi and a dipping sauce of ssamjang and a little bit more gochujang thinned out with neutral oil and a splash of sherry vinegar. Omit any ingredient you don’t have, and add those you wish to add for reasons of taste or necessity.

That said, if you want an actual recipe, I’ve got plenty to offer.

You could make loaded vegan nachos drizzled with a smooth “queso” made of blitzed roasted cauliflower, nutritional yeast and chipotles. Or an artichoke carbonara. Or what Gabrielle Hamilton calls a sous-chef salad, her riff on a salade niçoise.

Consider one of our best recipes for chicken thighs. (I dig these crispy ones with peppers, capers and olives.) Or make yourself some fish Milanese. Cold noodles with tomatoes? Pan-roasted eggplant with peanut-chile sauce? Think about those as well.

And know that there are thousands and thousands more recipes waiting for you on New York Times Cooking, at least once you’ve taken out a subscription so that you can access them. Subscriptions support our work and allow it to continue. I hope if you haven’t already that you will consider subscribing today. Thanks.

Drop us a line if you run into trouble with our technology: [email protected] Or write to me if you’d like to complain about something or just say hello: [email protected] I read every letter sent.

Now, it’s a long walk down Trebarwith Strand from anything to do with shrimp or grits, but you should read Matthew Campbell in Bloomberg Businessweek, on “An Art Crime for the Ages.”

It’d be good to get to Newport, R.I., some time before October to see this “Pictus Porrectus: Reconsidering the Full-Length Portrait” show at a couple of Gilded Age mansions there. Meredith Mendelsohn wrote about it for The Times.

There’s a new short story by Rachel Kushner in The New Yorker, “A King Alone.”

Finally, in The Times, Lindsay Zoladz turned me on to this new track from the jangly Canadian indie-pop band Alvvays: “Pharmacist.” Listen to that nice and loud, and I’ll be back on Friday.

Site Information Navigation

Source: Read Full Article