Whipped Tofu Ricotta Recipe
gochujang balsamic glaze roasted kimchi fritter kim-chili crisp, toum, scallion
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Ingredients
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Whipped Tofu Ricotta
Gochujang Balsamic Glaze
Roasted Kimchi Fritters
Kim-Chili Crisp
Toum
Method
Whipped Tofu Ricotta
Gochujang Balsamic Glaze
- 3
Combine Ingredients
In a small saucepan, whisk together balsamic vinegar, gochujang, and honey or maple syrup.
- 4
Simmer
Heat over medium heat until the mixture begins to bubble. Reduce heat and let simmer for about 10-15 minutes until thickened.
Roasted Kimchi Fritters
- 5
Prepare Kimchi
Chop the kimchi into smaller pieces for even distribution in the fritters.
- 6
Mix Batter
In a mixing bowl, combine chopped kimchi, all-purpose flour, chopped green onions, egg, and salt. Stir until well mixed.
- 7
Cook Fritters
In a non-stick skillet, heat vegetable oil over medium heat. Scoop spoonfuls of the batter into the skillet and flatten slightly. Cook until golden brown on both sides, about 3-4 minutes each side.
Kim-Chili Crisp
- 8
Prepare Ingredients
In a small saucepan, combine chili oil, minced garlic, and sliced shallots.
- 9
Sauté
Cook over medium heat until the garlic and shallots are golden and fragrant, about 2-3 minutes. Add sesame seeds and stir well.
Toum
- 10
Prepare Garlic
In a food processor, add garlic cloves and salt. Pulse until finely minced.
- 11
Emulsify
While the processor is running, slowly drizzle in vegetable oil and lemon juice until the mixture becomes a fluffy, creamy texture.