This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice. The sauce—speckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakes—couldn't be simpler or more satisfying. You will want to eat it on everything.
•Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
•Tofu can be kept warm up to 4 hours.
Recipe information
Total Time
20 min
Yield
Makes 8 (as part of a Korean meal) servings
Ingredients
Preparation
Step 1
Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Step 2
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
Step 3
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Recipe notes
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