Dubu Jangajji

Dubu Jangajji is a delightful Korean side dish featuring marinated tofu, perfect for adding flavor and texture to any meal. This Paleo-friendly recipe highlights the natural umami of the ingredients while remaining simple and healthy.

Ingredients

• Firm tofu - 300 grams
• Soy sauce (or coconut aminos for Paleo) - 60 ml
• Rice vinegar - 30 ml
• Sesame oil - 15 ml
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Green onion, chopped - 2 tablespoons
• Red chili flakes - 1/2 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Drain the firm tofu and press it between paper towels to remove excess moisture for about 15 minutes.
2. While the tofu is pressing, in a bowl, mix the soy sauce (or coconut aminos), rice vinegar, sesame oil, minced garlic, grated ginger, and red chili flakes to create the marinade.
3. Cut the pressed tofu into bite-sized cubes and place them in a shallow dish.
4. Pour the marinade over the tofu cubes, ensuring they are well-coated. Cover and let it marinate for at least 15 minutes.
5. In a non-stick skillet over medium heat, add the marinated tofu cubes (reserve the marinade) and cook for about 5-7 minutes, turning occasionally until golden brown on all sides.
6. Once the tofu is cooked, pour the reserved marinade into the skillet and simmer for an additional 2-3 minutes until slightly thickened.
7. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 210
• Protein: 20 g
• Carbs: 7 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and anti-inflammatory properties from garlic and ginger.

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