Warm Tofu with Spicy Garlic Sauce
This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice. The sauce—speckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakes—couldn't be simpler or more satisfying. You will want to eat it on everything.
1 (14-to 18-ounces) package soft tofu (not silken)
1 teaspoon chopped garlic
1/4 cup chopped scallion
2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar
- Carefully rinse tofu, then cover with cold water in a medium saucepan.
- Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt.
- Stir together with remaining ingredients (except tofu).
- Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels.
- Gently pat dry, then transfer to a small plate.
- Spoon some sauce over tofu and serve warm.
- Serve remaining sauce on the side.
Cooks' notes: •Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. •Tofu can be kept warm up to 4 hours.