At first glance, this Korean dish might seem out of reach if you live far from an Asian supermarket. Thankfully, that's not the case. Fast, easy, and composed of easy-to-source ingredients, it's a must-try option that may even convert the tofu-ambivalent.
This weeknight- and wallet-friendly dish has a simple yet powerful, tongue-tantalizing sauce. And while it's typically served as part of a large banchan spread, it's equally at home as a main course supported by a hearty vegetable side. So what are you waiting for?
If you can't locate Korean red pepper flakes, then substitute standard crushed red pepper flakes. For a milder version of the dish, start with 1/2 teaspoon rather than 1 teaspoon red pepper flakes. To make gluten-free, use wheat-free tamari or soy sauce.
- 1 (14- to 18-oz.) package firm tofu
- 1 teaspoon garlic, minced
- 1/4 cup scallion, thinly sliced
- 2 teaspoons sesame seeds, toasted and lightly crushed in a mortar and pestle or spice grinder
- 3 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon coarse Korean hot red pepper flakes
- 1/2 teaspoon granulated sugar
- Rinse the tofu, place the whole block in a medium saucepan, and cover with cool water. Bring to a simmer, cover the pot, and reduce the heat to the lowest setting to keep the tofu warm until serving time.
- While the tofu is poaching, prep the sauce. Work the garlic into a paste by sprinkling it with a pinch of coarse salt and mashing it with the side of a heavy knife until it breaks down. Mix together the garlic paste, scallion, sesame seeds, soy sauce, sesame oil, pepper flakes, and sugar.
- Carefully remove the tofu with a large spatula to a pile of paper towels to drain. Pat it dry, plate it, and drizzle/spoon over the sauce. Serve with any extra sauce.
- Main Dishes, Tofu
- Other Asian
- 2 servings