fried tofu

A FALL TEMPLE FOOD RECIPE: Fried tofu sandwich with shitake

by Samantha McLeod

2019 Seoul International Buddhism Expo showcases Temple food grown out of the traditions, beliefs and spiritual practices of Buddhism. Enjoy this Fried Tofu Sandwich with Shitake Mushrooms.

One of the best ways of experiencing a country is through its cuisine. In South Korea that is via Temple Food, which refers to the cuisine of Buddhist monks and nuns and is considered one of the ways to exercise the teachings of Buddha.

According to the Cultural Corps of Korean Buddhism, Temple Food includes the growing of ingredients, to cooking and eating, as Buddhists hold reverence for all living things and embrace a harmony with nature.

They do not use meat, fish or any artificial flavour enhancers. Five pungent herbs called oshinchae – green onion, garlic, leek, chive, and wild chive – are not allowed in the creation of Temple Food. Practitioners use only seasonal vegetables and soybean paste or soy sauce made by themselves at temples.

Around 130 temples across Korea run Templestay programs and some of them allow you to make your own Temple food dishes. (templestay website: eng.templestay.com)

fried tofu

Fried Tofu Sandwich with Shiitake Mushrooms

2019 Seoul International Buddhism Expo showcases Temple food grown out of the traditions, beliefs and spiritual practices of Buddhism. Enjoy this Fried Tofu Sandwich with Shitake Mushrooms. One of the best ways of experiencing a country is through its cuisine. In South Korea that is via Temple Food, which refers… Recipes Temple food, vegetarian, vegan, tofu, mushrooms, Korean Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 block firm tofu
4 dried shiitake mushrooms
1 teaspoon sesame oil
1 teaspoon soy sauce (jib ganjang)
1 teaspoon starch
½ cup sticky rice powder
Dash of fine salt
Black pepper
300ml grape seed oil

Vinegar Soy Dipping Sauce Ingredients
1 tablespoon soy sauce (jib ganjang)
2 tablespoons vinegar
1 teaspoon roasted sesame seeds
Distilled or filtered water

Instructions

1. Cut the tofu into 1/8 inch (0.3cm) thick slices. Then cut each slice into 1½x1½ inch (4x4cm) squares. Season with salt and pepper. Set aside.

2. Soak dried shitake mushroom in water until they get softened. Squeeze all water out of the shiitake mushrooms. Finely mince the shiitake mushrooms then season with soy sauce and sesame oil. Stir-fry in a pan until well cooked.

3. Spread the stir-fried shiitake mushrooms over a slice of tofu. Top the mushrooms with another slice of tofu to form a sandwich.

4. Coat each tofu sandwich with starch, and dip in the thick sticky rice batter. Fry the tofu sandwich until crispy in 320°F (160℃) oil. Mix together all ingredients for the vinegar soy dipping sauce and serve with the fried tofu sandwiches. 

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