Warm Tofu with Spicy Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 saucespeckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakescouldn'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 |
Directions:
1. 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.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
3. 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.
4. 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.
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