Chilled Tofu With Gochujang Sauce

By Eric Kim

Published July 24, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(859)
Comments
Read comments

This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever. The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports. Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper. Make a double batch of the sauce, if you like, to keep in the fridge for last-minute crisper-drawer raids. Enjoy this on its own or with a bowl of cooked rice.

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Ingredients

Yield: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

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

15 grams carbs; 219 calories; 3 grams monosaturated 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.

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Preparation

  1. Step 1

    In a small bowl, stir together the gochujang, vinegar, brown sugar and garlic until the sugar dissolves. Season to taste with salt.

  2. 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.

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Ratings

5 out of 5
859 user ratings
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Comments

Rom

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.

Taro

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.)

SJ

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.

Jonathan S

Perfect for a no-cook meal on a hot summer day. I’d highly recommend getting tofu that costs slightly more than regular price. I think it makes a big difference in texture. I’m not usually picky about texture, but in this case it’s well worth the extra dollar or two.

Slam

Love this for lunch. My mods: honey instead of brown sugar, added cucumbers, and peanuts for texture, plus an additional clove of garlic. Soooooo good! If you really want to gild the lily, a drizzle of toasted sesame seed oil is also a good time.

Tracy

I used high protein, firm tofu instead of silken. Otherwise I made this according to the recipe. It is a refreshing meal on a hot day when you don’t want to heat up the house.

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