I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce. I came across this recipe on Alexandra’s Kitchen blog recently. The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.
Firm tofu is the best option for this recipe as it keeps its shape when sliced.
If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away. With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often. I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.
Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.
- 1 (14 ounce) package firm tofu
- 1½ tablespoons soy sauce (Kikkoman recommended)
- 1½ tablespoons low sodium soy sauce (Kikkoman recommended)
- ½ teaspoon granulated sugar
- 1 tablespoon roasted sesame oil (Kadoya recommended)
- 1 teaspoon gochugaru (Korean chili flakes)
- 2 teaspoons roasted sesame seeds (white or a mix of white and black)
- ¼ - ½ teaspoon finely grated garlic
- 3 tablespoons finely sliced green onions
- Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
- In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
- Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.
