It’s cold in Tokyo this week, so I want warm spicy foods to heat me up. This easy, quick, and inexpensive recipe uses the Korean toubanjan you bought for the pajong recipe in November.
Spicy Cabbage and Tofu
4 cups chinese cabbage (hakusai), chopped (about 1/8 of a head)
1/4 cup scallion or leek (negi), sliced
1 block firm tofu (momen dofu), cubed
1/2 tsp toubanjan (Korean chili paste)
oil for frying
Heat your wok. Add enough oil to form a small puddle in the bottom. Toss in the onion, then the cabbage. Stirring constantly, cook for two minutes or until the cabbage just begins to soften. Add the tofu and cook another two minutes, stirring gently to keep the tofu intact. Spoon in the toubanjan and stir. Serve with rice.
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Mediatinker, Kristen McQuillin, is an American-born resident of Japan since 1998. This blog chronicles her life, projects, thoughts, and small adventures.