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
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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.
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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.
I had this with scallion pancake, and I ran out of sauce to mop up. Mae more sauce.
It was too thick as described, I added a little extra water. Also added cilantro to scallion shower. Next time I might add lime juice. Very yummy with warmed up leftover rice/cauliflower rice/English pea mix, and easy
To drain the tofu, cut slits on each side of the plastic cover, but leave the corners intact. Turn the container over in the sink or tipped upside down into a bowl to catch the draining liquid. In 5 minutes the tofu should be well-enough drained for this recipe. In summers past we used to eat firm tofu cut into cubes, leaving the block shape intact, then covered with soy sauce, scallions and sesame seeds. This is excellent with fresh corn, boiled and buttered. Adding chipotle powder is nice too.