Spicy Silken Tofu with Crunchy Sauce
A quick and delightful vegetarian dish featuring the delicate texture of silken tofu perfectly complemented by a vibrant, savory, spicy, and slightly sweet crunchy topping. It is an Asian-inspired meal perfect for any day.
Ingredients
- 1 block silken tofu firm or soft
- 2 tbsp neutral oil such as canola or vegetable
- 3 cloves garlic minced
- 1 tbsp toasted sesame seeds plus more for garnish
- 2 stalks green onions finely chopped
- 1.5 tsp gochugaru Korean chili flakes
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp rice vinegar
- 1 tbsp gochujang Korean chili paste
Instructions
- 1. Carefully drain the silken tofu from its package. If desired, gently press out excess water by wrapping it in a paper towel for 10-15 minutes. Slice the tofu into desired serving pieces and arrange them on a plate.
- 2. Heat the neutral oil in a small pan over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- 3. Remove the pan from heat. Stir in the toasted sesame seeds, 1.5 stalks of the chopped green onions (reserve some for garnish), gochugaru, soy sauce, rice vinegar, and gochujang. Mix well until all ingredients are combined into a fragrant, crunchy sauce.
- 4. Carefully spoon the warm crunchy sauce over the prepared silken tofu.
- 5. Garnish with the remaining chopped green onions and a sprinkle of extra toasted sesame seeds, if desired. Serve immediately and enjoy!
Notes
For best results, gently drain excess water from the tofu by placing it on a paper towel-lined plate for 10-15 minutes. Adjust the amount of gochugaru and gochujang to your preferred spice level. This sauce is also versatile and can be used on steamed vegetables, noodles, or grilled chicken. Serve immediately for the best texture.