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Spring Peas and Prosciutto with Korean Tofu -- back to top

Meredith made Spring Peas and Prosciutto using the same idea as 2015-08-03. They were really good as usual.

We also had Korean tofu. I marinated tofu in the usual Bulgogi recipe (plus a heaping tbsp of Gochujang). Actually, probably for the first time, I remembered to do sesame seeds. I made it on Sunday and let it marinate for two days. A lot of the tofu broke up since we didn't press it. In the future, I greatly prefer the super-pressed tofu from Trader Joes which we didn't have.

I baked it for 20 minutes at 400. I probably could have done a bit more but it was so wet I figured it wouldn't get any crispier.