Chilled Tofu With Gochujang Sauce
Published July 24, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons gochujang
- 1tablespoon distilled white vinegar
- 2teaspoons dark or light brown sugar
- 1garlic clove, finely grated
- Salt
- 1(14- to 16-ounce) block silken tofu, cold
- ¼cup thinly sliced scallions or chives
Nutritional analysis per serving (2 servings)
219 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 22 grams protein; 670 milligrams sodium
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.
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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.
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.
@♡S♡ Just FYI, gochujang comes in several spice levels from mild to super-hot (I discovered this when trying to figure out why every recipe I made with gochujang was inedibly hot despite me being a relatively spice tolerant person). Often, the spice indicator is in Korean on the label. You can try and use your phone to translate the label to get the spice level that suits you.
The perfect food for those trying to watch their figures
The sauce ended up way too sweet for my taste. The vinegar + sugar combo read as ‘ketchup’ to my taste buds.