Tag Archives: UW Korean Restaurant

Every Kind of Tofu You Can Imagine

Not All Tofu Are The Same

Tofu is a staple in many homes and at many restaurants. It’s made from mashed soybeans that are pressed into a block, giving it its distinctive cubed shape. Tofu-making includes coagulation that drains the soybean curds of excess liquid. It’s 100% plant-based and comes in varying degrees of firmness and texture.

But there isn’t just one type of tofu. Depending on how much liquid is extracted from the soybeans during coagulation, there are different types. The firmer the tofu, the less water it has; soft and silken tofu are bloated with liquid, giving it its soft, jiggly texture. Tofu can be fried, baked or smoked to make them extra delicious. Here’s a guide to follow.

Firm tofu holds its shape well, contains little water and still can absorb lots of flavors. So it’s ideal for pan frying, baking, and making tofu steaks. Vegetarians will love firm tofu.

Medium and soft tofu don’t retain their shape as firm tofu and not as dry, but they can still hold delicious sauces. They are used in miso soup, tingly mapo tofus, and gently fried agedashi tofu. They don’t do well baking in the oven.

Silken tofu is rich and creamy, perfect ingredient in vegan mayonnaise and dairy-free cheesecakes. It can be blended for dips and sauces, whisked with sugar to make fluffy “whipped cream” or mousse, or eaten delicately, drizzled with a ginger syrup for dessert. Traditionally, it is served cold with grated ginger, bonito flakes, and soy sauce.

Tofu skins are the skins that form on the surface when soy milk is boiled. They are delicately extracted and can be used fresh, dried, and even fermented. They taste like regular tofu, just thinner. When layered and seasoned, they can imitate the flavors and textures of chicken and duck which can be alternatives to meat. They are used to wrap rice and dim sum and create tiny, delightful tofu packages.

Fried tofu are squares of tofu fried and pre-packaged. It has a spongy, airy texture perfect for absorbing sauces; not as crispy, compact or crumbly as firm tofu. Just throw them into pad thais or stir-fries.

Seasoned tofu comes pre-seasoned and prepackaged, typically savory, steeped in soy sauce, garlicky marinades, and sesame flavorings. The Korean chili tofu is this type that’s made fresh, speckled with green onions, and sold at most Korean grocery stores.

Tofu spread are eaten with crackers, spread on sandwiches, and used as dips. They are available in a variety of flavors: garlic and herbs, garden vegetables, sun dried tomatoes, and even smoked salmon. Tofu spread is an alternative to cream cheese and other dairy goods.

Braised tofu is a ready-to-eat, well-seasoned tofu, typically uses firm tofu and poaches the soybeans in a soy sauce-heavy marinade before vacuum sealing it in its braising juice. Use as a tofu steak or served over rice for a quick vegan meal.

Baked tofu is prepared slightly differently than braised tofu. Instead of poaching the tofu in its flavoring, baked tofu is baked, and then left to soak up its marinades in its packaging. It’s also made from firmer tofu retain its texture in the baking process. It’s also ready-to-eat straight from the package.

Tofu pockets are a variation of fried tofu that can be sliced and filled, like a pocket. Traditionally, they are filled with rice and sprinkled with furikake. They are an alternative to flour-based wraps and bread and can be stuffed with favorite ingredients. Like a burrito – beans, rice, and cheese. Like a BLT – smoked tofu, tofu mayo, lettuce, and tomatoes.

Now you know a lot more about tofu. Tofu is not just your delicious, healthy food choice but a meat alternative that’s available in a variety of tastes and flavors. Truly versatile.

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Enjoying Different Tofu Flavors in the University District at UW

At your UW Korean restaurant, Korean Tofu House, you’ll find that we treat tofu in a variety of ways – all nutritious, delicious and flavorful.

The Amazing Kimchi and its Health Benefits

Benefits Are In The Nutrients

How nutritious is Kimchi? It is a vegetable probiotic food that has low calories, low fat but is rich in vitamins. It has vitamin C and beta-carotene, minerals, fiber, phytochemicals and Lactobacillus and Lactobacillus brevis. With these nutrients, it offers a lot of health benefits.

What is Kimchi Good for?

Kimchi maybe be beneficial for weight loss. The dish is known to help those suffering from weight problems. The bacteria present in kimchi can suppress the appetite, likewise, the fiber content enables early and longer satiety so the feeling of fullness prevents one from eating more. Kimchi can also reduce blood sugar levels which tend to spike after eating meals. Some experts even claim that eating kimchi can help obese people shed pounds.

Kimchi is a cholesterol regulator. It can normalize high cholesterol levels, useful for people who want to regulate their cholesterol levels. Studies show that kimchi really lowers total cholesterol levels, especially LDL cholesterol. LDL is bad cholesterol and harmful to the body. Hence, eating kimchi reduces the risk of cardiac disorders like strokes and heart attacks derived from high bad cholesterol.

It’s also is an anti-aging food. We know that the aging process of our bodies is brought about by inflammation. Kimchi’s antioxidant content plus its vitamin C are able to regulate inflammation, which is said to speed up the aging process. A study has demonstrated the anti-aging effects of kimchi on the human body, particularly in the cellular level.

Kimchi is an immune system booster. Its wide range of flavonoids and phenolic compounds provide the antioxidant effect plus some immune system promoting boost. The peppers, garlic and ginger are also known to have a positive effect on the immune system. Hence, these make kimchi able to fight common infections like colds and flu.

With kimchi’s rich components and nutritious elements, why shouldn’t it be an accompaniment in every Korean and even non-Korean meals. Food this healthy should be a way of life.

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Healthy Meals and Healthy Lifestyle at UW Seattle

When visiting UW Seattle, be sure to drop by Korean Tofu House and enjoy all our best-selling Korean selections. Get loads of our delicious kimchi and live healthy.

Korean Food on The Rise in The US

Stimulating American Taste

In many parts of the US, Americans are loving the spicy, sour, and all-around elements of Korean cuisine. In many places you are bound to see quick-serve restaurants meeting this demand. Korean cuisine is one of the most popular cuisines inspiring authentic and fusion dishes; for example, Korean flavors can fuse with Mexican. The Asian cuisine is surely becoming a global flavor

Gochujang

Gochujang and kimchi are two of the most popular Korean ingredients and are often used together. Gochujang is a fermented chile paste – spicy, tangy, savory, smoky, and sweet, all together. It is more deep and earthy than other chile pastes. Gochujang is versatile, can go into different dishes, because it can be used as a side sauce or in actual recipes, like marinades and soups.

Kimchi

Kimchi, a staple traditional Korean cuisine, is a side dish of fermented cabbage seasoned with chilies and salt and others. It can be eaten cold by itself or hot as a component in dishes like soup, or rice. After eating something heavy or greasy, Koreans eat kimchi to refresh the palate and balance taste. It is also a probiotic and helps with digestion. Kimchi has many flavor profiles but is basically sour. It stimulates the senses and, when combined with savory items like vegetables and rice, creates an immediate craving for more.

In the US, most Korean-inspired dishes use gochujang, kimchi, or both, but there are other ingredients in the cuisine that are starting to interest American palates. One is glass noodles, a main component in japchae, consisting of sweet potato noodles that are thinly shredded and stir-fried with sesame oil, soy sauce, and vegetables. Sesame oil and seeds are also a popular addition, bringing a subtle hint of nuttiness and smoky flavor to dishes. Then there’s plum extract, used as a substitute for sugar.

Interest in Korean food is not slowing down in the US, in fact, it is picking up well. America is ready and wants new, exciting, flavorful options that countries like Korea have to offer.

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Korean Food in University District

If you’re around UW Seattle, visit the Korean Tofu House. We’ve got your favorites on our menu – all the Korean classics you love.