Ian decided to make ravioli using mandu wrappers tonight. They were pretty good, but the filling's flavor could use a little work. I think the broccoli took over. Spinach might be a better choice for a green veggie.
Ingredients: salt, pepper,basil, oregano, mandu wrappers, sundubu (silken, uncurdled tofu), broccoli, tomatoes, button mushrooms, garlic and onion. Not pictured: prepared red pasta sauce.
Sundubu is most commonly used for a specific type of jjigae (stew).
We don't have a food processor, so Ian uses a grater to get the correct texture.
Then the mortar and pestle. It smelled like pico de gallo at this point, but it didn't taste like it.
It's texture is somewhat similar to ricotta.
Then boil for about ten minutes.
Serve with a little red sauce of your choosing and green salad.