Electric Lunchbox # 66: Mabo Tofu, Korean Style

I wanted to make Japanese style mabo dofu but didn’t have some of the ingredients. No problem, I’ll make it Korean style!

You can definitely up the spice on this one if you want by adjusting the amount if gochugaru (red pepper flakes). I want to taste my food with a little spice but I’m not a fan of tasting ONLY hot and spicy 🌶!

If you prepare rice in the little bowl, you’ve got yourself a delicious meal with just a little time spent preparing it.

Hope you like it!

PS: I will post the Japanese style Mabo Dofu once I get all the ingredients I need!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/2 teaspoon garlic powder

1/2 teaspoon minced ginger

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon gochugaru (use less (1/4 tsp) if you don’t want it too spicy)

1 teaspoon minced, dried onion

1/3 cup beef broth

1-2 teaspoons gochujang

1 teaspoon soy sauce

1 tablespoon cornstarch

1/2 teaspoon toasted sesame oil

1/3 cup ground beef

1/2 cup cubed tofu

Chopped green onions, for serving

3 ELB cups water in the base

1. Mix everything but the beef and tofu in the big or medium sized ELB bowl. mix well to blend all the flavors together and dissolve the cornstarch.

2. Add the beef and tofu and grntly stir to mix.

3. Place the bowl in the ELB base. * you can also prepare rice in the small bowl using 2 ELB cups rice, rinsed and drained with2 ELB cups water.

4. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

5. Carefully open ELB, check food for doneness and adjust seasoning to taste.

6. Serve hot and enjoy!

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Korean Fried Chicken

This is one of those dishes that my son almost always requests if I ask him “what should I cook today?” I saw the original recipe from https://www.maangchi.com/recipe/yangnyeom-tongdak but decided on the short cut of using frozen chicken tenders as frying is a little too much work, and using brown sugar as I don’t always have the sweetener called for in the recipe.

With all these changes, I am able to make this anytime I need something quick and delicious…as long as I have a package of chicken tenders in the freezer. I serve this with plain steamed rice and a salad or mixed veggies to round out dinner.

I hope you try it!

1 package (25oz) Tyson Crispy Chicken Strips, prepared according to directions

2 tablespoons canola oil

1 tablespoon minced garlic

2/3 cup tomato ketchup

2 tablespoons apple cider vinegar

1-2 tablespoons gochujang (hot pepper paste), add more if a spicy sauce is desired

2/3 cup brown sugar

Sesame seeds

Chopped green onions

Heat the chicken strips, following the directions. I usually use the air fryer for this. I cook the chicken at 390F for 18-20 minutes, until browned and crispy.

Meanwhile, heat a saucepan over medium heat and add canola oil and garlic. When the garlic is fragrant and lightly browned, add ketchup, vinegar, gochujang and brown sugar. Simmer over low heat for about 5 minutes, until sugar is dissolved and the vinegar is not too pungent.

Pour sauce over chicken and toss to coat. Sprinkle with sesame seeds and chopped green onions.

Serve with plain white rice and add some veggies to complete your delicious meal.

With kimchi and takuan