Chilled Tofu With Gochujang Sauce
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.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
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
Instructions
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.