Gochujang Ketchup

Adapted from Serious Eats. 

Ingredients

1. Tomato ketchup, 118ml
2. Gochujang, 2 tbsp
3. Soy sauce, 1 tbsp

Instructions

1. In a bowl, mix all ingredients until well combined.
2. Store in a container in the refrigerator for 2 weeks.

Banana Ketchup

Adapted from Food Republic. A Filipino condiment.

Ingredients

1. 4 bananas
2. 1 tbsp chopped garlic
3. 1 tbsp chopped shallots
4. 1 tbsp chopped ginger
5. 2 ounces tomato paste
6. 2 ounces white vinegar
7. 2 ounces water
8. 4 ounces brown sugar
9. Salt and pepper

Instructions

1. In a bowl, mash the bananas.
2. In a pan, sweat garlic, shallots and ginger for 5 min.
3. Add tomato paste and cook for another 1 min.
4. Add vinegar and water and stir until combined.
5. Add brown sugar and bananas and cook for 5 min.
6. Puree mixture until smooth.
7. Season with salt and pepper.
8. Store sealed in the refrigerator.

Cherry Tomato Salad with Tofu and Shiso

From Momofuku Cookbook. Momofuku's riff on the classic Italian caprese salad (mozzarella, tomato, green basil, seasoned with olive oil and salt).

Ingredients

1. 12 ounce silken tofu, drained
2. 2 pints mixed cherry tomatoes
3. 1/4 cup sherry vinegar
4. 1 tbsp light soy sauce
5. 1 tsp sesame oil
6. 1/2 cup oil
7. Salt
8. Black pepper
9. 6 shiso leaves, sliced

Instructions

1. Using a ring mold, cut the silken tofu to obtain 8 rounds of tofu.
2. In a large saucepan, add water and salt and bring to a boil.
3. In a large mixing bowl, prepare an ice bath.
4. Cut a tiny X in the bottom of about 2/3 of the tomatoes.
5. Drop the tomatoes into the boiling water in batches, and after 10s, remove them and transfer to the ice bath.
6. Remove the skins from the tomatoes and place the tomatoes in a bowl, and refrigerate for 10 min.
7. Cut the remaining 1/3 of the tomatoes in half. 
8. In a mixing bowl, combine the vinegar, soy sauce, sesame oil and oil and stir. 
9. Add in the halved tomatoes and toss to coat.
10. To serve, place 2 pieces of tofu in each bowl. Top each portion with tomatoes, and season with salt, black pepper and shiso leaves.