Korean Chili Pepper and Potato Stir-Fry
Ingredients
- 3 medium-sized potatoes
- 1/2 lb Korean chili peppers or other peppers of choice
- 1 clove garlic
- 1 small red jalapeño
- 3 oz firm tofu
- 1.5 tablespoons soy sauce
- 1/2 teaspoon sugar
- a drizzle of toasted sesame oil
- 1/2 cup water
- 1 tablespoon cornstarch
- a handful of green onions or cilantro
Preparation
Clean the potatoes and cut them into thick strips. Soak them in water to remove starch, then drain and dry with a paper towel. Set aside.
Prepare the peppers by removing the seeds and slicing them into 3-inch lengths. Set aside.
Heat a non-stick pan with 2-3 tablespoons of oil and pan-fry the potatoes until golden-brown. Remove and drain on paper towels.
Using the same pan with the remaining oil, cook the mashed tofu until golden brown, then add the garlic and jalapeño, and sauté until aromatic.
Add the Korean chili peppers and toss for a few seconds, then add the potatoes and sauces.
Toss all ingredients until well-combined. Add the cornstarch slurry and cook until the sauce thickens slightly.
Serve warm.
Tips
Use your favorite peppers and protein of choice.
Make it gluten-free with tamari or gluten-free soy sauce.
Potatoes are versatile and taste great when pan-fried.
