Warm Tofu with Spicy Garlic Sauce

Recipe Photo: Warm Tofu with Spicy Garlic Sauce
Author
Katie Kambridge
Source of Recipe
Gourmet | March 2009
Serves/Makes/Yields
Makes 8 (as part of a Korean meal) servings
Recipe Description

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.

 

Ingredients

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 

 

Preparation
  1. Carefully rinse tofu, then cover with cold water in a medium saucepan.
  2. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
  3. Meanwhile, mince and mash garlic to a paste with a pinch of salt.
  4. Stir together with remaining ingredients (except tofu).
  5. Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels.
  6. Gently pat dry, then transfer to a small plate.
  7. Spoon some sauce over tofu and serve warm.
  8. 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. 

 

Nutrition Information

 

 

Type of Cuisine
Type of Meal