Chilled Tofu With Gochujang Sauce
Published July 25, 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
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.)
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.
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.
This is the recipe of the summer for me! Following another commenter, I also topped it off with a drizzle of sesame oil and served with white rice and green leaf lettuce for wraps and it was a huge hit for a dinner with friends. Two blocks with doubled sauce served 4 adults and we were using the rice to soak up every bit of the perfectly tangy and and spicy sauce. Even our tofu hater loved the dish!
The sauce is delicious. The problem I experienced is that, while in the refrigerator, the silken tofu, was exuding water, so that it was almost floating in a pool of water. when it came time to eat. I spilled out the water, but by that time it had diluted the sauce. So, were I to make this again, I would wait until serving the tofu to put on the sauce. Besides that, this is not a main dish. Serving it with rice is not enough to satisfy my appetite. So, how should this be served?
On the side I had sliced cucumbers and avocado. With rice I would call this a complete main course.
I love this recipe but I find only extra firm tofu in my fridge. Will using this in place of silken which I used before, mess it up too much?