Many Korean meals include dishes made with cheong gochu, bright green chiles that look like skinny and long jalapeño peppers and can range in spiciness from mild to flaming hot. They’re often stuffed with ground meat and eggs, but this version-made with the biggest jalapeños you can find, or small poblanos-employs a delectable combination of mushrooms, tofu, and more. You will have a little more filling than you need for this recipe; mix it with a little vegan mayo and eat on toast or in a sandwich.
Makes 8 appetizer servings (16 stuffed peppers)
Ingredients
- 8 fresh green chiles, such as very large jalapeños or small poblanos, stemmed and halved
- 2 tablespoons grapeseed, canola, or other neutral oil, plus more for deep-frying
- 10 ounces (285g) fresh shiitake mushrooms, stems composted (or saved for stock) and caps chopped
- 1 (16-ounce/454g) block extra-firm tofu, drained and patted dry
- 1½ teaspoons fine sea salt, plus more to taste
- 4 scallions, chopped
- 2 cups (330g) potato starch
- 1 cup (240ml) Nut Milk, Oat Milk, Soy Milk, or store-bought plant-based milk
- 2 teaspoons ground turmeric
- 1 teaspoon freshly ground black pepper
Directions
Remove all the seeds and membranes from the chiles.
In a large skillet, heat the oil over medium-high heat until it shimmers. Add the shiitakes and sauté until browned, 5 to 7 minutes. Transfer to a large bowl. Mash the tofu with a fork. Using your hands, squeeze out any excess liquid. Transfer to the bowl with the shiitakes, and add 1 teaspoon of the salt and the scallions. Stir until well mixed.
Stuff each chile half tightly with enough stuffing so that there is a healthy mound on top..
In a shallow bowl, combine 1 cup (165g) of the potato starch, the remaining 1/2 teaspoon salt, the soy milk, turmeric, and black pepper. Place the remaining 1 cup (165g) potato starch in a separate bowl.
Set a wire rack over a sheet pan next to the stovetop. Pour 2 inches (5cm) into a Dutch oven and heat over medium-high heat until it reaches 375°F (190°C). Adjust the heat as needed to hold that temperature.
Dredge each stuffed pepper in the dry potato starch, then dip in the wet batter and carefully add to the hot oil. Continue with the remaining peppers, working in batches to avoid overcrowding. Fry the peppers until golden brown, about 3 minutes. Transfer the peppers to the wire rack over the sheet pan. (Alternatively, you can pan-fry the peppers in a few tablespoons of oil over medium-high heat, cooking for 1 minute or so per side until they are golden brown.)
Serve hot or at room temperature.
