Chilled Tofu With Gochujang Sauce
Published July 24, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
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
Nutritional analysis per serving (2 servings)
15 grams carbs; 219 calories; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 670 milligrams sodium; 22 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes
Comments
As a 73 year old Korean American, I can’t remember not consuming this as the keystone to “saam” anytime during the year. Crisp chilled red leaf lettuce. Silken tofu. Gochujang, Japanese sushi-su, mirin, a little sugar, and a little toasted sesame oil. I add chopped scallions just before eating. In the fridge without the scallions (or garlic, if used), it keeps practically forever. The mix is used as a dip for vegetables . A drained can of tuna subs nicely for tofu for a change.
Alternatively, here's my own simple, non-heated prep for tofu—which is also good (but contains no gochujang): - Medium (non-silken) Tofu cut into approx 3/4" cubes. - Drizzle well w/Toasted Sesame Oil. - Add a grind of Sea Salt, - plus a very light dusting of Chipotle Powder. - Top w/finely cut Scallions. That's it... delish! (Optional additions: - A few drops of low-sodium Soy/Tamari Sauce (but I prefer without it). - Sprinkling of Toasted Sesame Seeds to finish. - Cilantro leaves on top.)
This is very good - wonderful flavor and interesting texture. I had this with white rice. The ease of preparation earns it five stars in my books.
I don’t get it? Good but 5 star? Tell me what I’m missing. Truly! Trying to learn.
Okay, replying to myself here because I'm learning as I go. I decided that this really is 5-stars. It's been hours after I made it and already planning on making it again soon. I did add peanuts, and used maple syrup instead. I guess if a dish stays with you, it's pretty darn good. Loved the tofu.
Anyone use garlic powder instead of fresh garlic? How different would the flavors be if I use a powder?
This is wonderful! Did have to add some water to the sauce and drain more water from the tofu, because life works that way. Will make this again, for sure