Recipe by Sharon123
This is gently simmered tofu topped with a stir together sauce, commonly called banchan. It would make a great vegetarian course served with rice.You will want to eat the sauce on everything! Adapted from Gourmet magazine(March 2009).
- 1 (14 -18 ounce) package soft tofu, not silken
- 1 teaspoon chopped garlic
- 1⁄4 cup chopped scallion
- 2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon sugar
Directions See How It's Made
- Carefully rinse the 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.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
- Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then move to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
- Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
- Tofu can be kept warm up to 4 hours.