Summer Tofu with Gochujang
I came across this recipe searching for a cold tofu dish with a saucy chili. The original recipe from Okonomiki Kitchen uses chili bean sauce, but I knew that gochujang would work well. I put together the sauce just as fast as I was able to put the ingredients on the counter. Mix it up, and put it in a container in the refrigerator. It’s insanely easy to assemble, simply drain a block of medium firm tofu. I sliced mine in six pieces. Then pour over the sauce. No need for any additional seasonings. Serve it cold. Goes great with rice.
You can find Gochujang in any Asian grocery store. It is a Korean fermented soybean chilli paste and it gets its sweetness from glutinous rice. Usually it comes in a plastic red tub.
2 tbsp soy sauce
½ tbsp gochujang
½ tbsp. sesame oil
½ tbsp. rice vinegar
1 scallion, chopped
1 garlic, finely minced
1 tbsp sesame seeds (lightly grounded)
1.5 tsp sugar
Mix all ingredients together in a bowl until gochujang is incorporated and sugar is dissolved.
Cover and refrigerate until ready.
To serve, spoon on top of medium firm Tofu and serve immediately.