Ten minute tofu 🇰🇷

Last recipe-not-recipe from mum

Korean breakfasts just make sense. No toast, no eggs; instead soups laden with soft fish cakes, creamy tofu mashed with strands of seaweed and garlic or simply rice seasoned with soy sauce and sesame oil wrapped in crispy pieces of gim. The tofu in Seoul hits different. Never one to be overly enamoured with the stuff, I’ve become a convert and I’m hoping to find some of the same brands back in London (looking at you, Oseyo). In Korea, the tofu is creamy not watery. It doesn’t taste like nothing but instead has the light, nutty fragrance of its elemental ingredient: soybeans. You might have seen similar recipes that call for a quick silken tofu supper. I prefer this one because it uses extra-firm tofu and gochujang for a thicker-textured sauce. Mum whipped this up in about 10 minutes and it was the perfect fuel to climb a mini mountain on the most beautiful day of the trip.