welcome to singapore
1 large handful Degreased Tofu Sheet Knot
1 large handful kimchee
1 T Korean red pepper paste
1 T sugar or honey
1 t salt
3 T sesame oil
2 t horseradish
2 t dijon mustard
In a medium-sized pot, place tofu sheet knots and cover with warm to hot water. Allow to sit for a solid twenty minutes, to soak. Drain and set aside.
In a large sautee pan or wok, heat sesame oil and red pepper paste, until the paste begins to sizzle and pop; don't let it burn!
Add the degreased tofu sheet knots, sugar, and salt. Toss well. Add horseradish and mustard, and sautee over medium-high heat until integrated.
Add kimchee; toss to integrate, and cover for two minutes, taking care that it does not burn. Reduce heat if necessary.
Remove lid and toss over high heat for another minute; serve in a bowl, hot, with chopsticks and well-chilled aloe vera drink for the burning.
1 large handful kimchee
1 T Korean red pepper paste
1 T sugar or honey
1 t salt
3 T sesame oil
2 t horseradish
2 t dijon mustard
In a medium-sized pot, place tofu sheet knots and cover with warm to hot water. Allow to sit for a solid twenty minutes, to soak. Drain and set aside.
In a large sautee pan or wok, heat sesame oil and red pepper paste, until the paste begins to sizzle and pop; don't let it burn!
Add the degreased tofu sheet knots, sugar, and salt. Toss well. Add horseradish and mustard, and sautee over medium-high heat until integrated.
Add kimchee; toss to integrate, and cover for two minutes, taking care that it does not burn. Reduce heat if necessary.
Remove lid and toss over high heat for another minute; serve in a bowl, hot, with chopsticks and well-chilled aloe vera drink for the burning.