Fry With Scallions

February 13, 2015 5:36 PM

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Fry With Scallions

“MAPO TOFU is such a popular dish in New York right now,” said Hooni Kim. Always eager to please his guests—but also to surprise them—the chef serves a Korean take on the Chinese pork-and-tofu stir-fry at his restaurant Danji in Manhattan. “It’s a Szechuan dish originally,” he explained, “but we use Korean miso paste instead of the Sichuan peppers, which makes it less spicy and more rich and warming.”

In Mr. Kim’s adaptation of the dish du jour—his second Slow Food Fast contribution—ground pork and silken tofu simmer in chicken broth with garlic, ginger and onions. “Because tofu doesn’t have a lot of flavor, you need to cook it with something strong,” Mr. Kim said. Salty, sweet, creamy and just s...

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