Chilled Tofu With Gochujang Sauce
Rating
5 out of 5 stars
(803)
Ingredients
2 servings
- 2 tablespoons gochujang
- 1 tablespoon distilled white vinegar
- 2 teaspoons dark or light brown sugar
- 1 garlic clove, finely grated
- Salt
- 1 (14- to 16-ounce) block silken tofu, cold
- ¼ cup thinly sliced scallions or chives
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Preparation
Step 1
In a small bowl, stir together the gochujang, vinegar, brown sugar and garlic until the sugar dissolves. Season to taste with salt.
Step 2
Run a paring knife around the edge of the box of tofu and tip out as much water as you can, then flip the tofu onto a plate. (Alternatively, you can scoop out large chunks with a spoon.) Pour the sauce over the tofu, then shower with the scallions. Serve cold.
Step 3
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