this is one of the fastest and tastiest tofu dishes that i regularly make. this korean inspired dish from gourmet is the sort of recipe that i will miss from the magazine. it makes a good side dish to some korean veggie or seafood pancakes or a simple main dish over brown rice and steamed veggies. the water simmered tofu takes the really “soybean-y” taste out of the tofu and helps the sauce absorb.
warm simmered tofu with spicy sauce
adapted from gourmet
1 package soft tofu (not silken)
1 tsp chopped garlic (i grate this on the microplane)
1-2 tsp grated ginger (again on the microplane)
1/4 cup chopped scallion
2 tsp sesame seeds, toasted, and crushed with side of a heavy knife
3 tbsp soy sauce
1-2 tsp rice vinegar
1 tbsp Asian sesame oil
1 tsp coarse Korean hot red-pepper flakes or regular red pepper flakes
1/2 tsp sugar or honey
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. Stir together with remaining ingredients. 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. use the remaining sauce for dipping.