Serves8 (as part of a Korean meal)
- Active time:10 min
- Start to finish:20 min
March 2009
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.
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
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1
(14- to 18-oz) package soft tofu (not silken)
-
1
teaspoon
chopped garlic
-
1/4
cup
chopped scallion
-
2
teaspoons
sesame seeds, toasted (see Tips) 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
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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.
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Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
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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.
- We’ve also got a Web-exclusive recipe using the leftover Korean hot red-pepper flakes.
