Warm Tofu With Spicy Garlic Sauce

Submitted 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)."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 8

ingredients

• 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

1. 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.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
3. 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.

4. Note:

5. Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
6. Tofu can be kept warm up to 4 hours.

Reviews

[Lanski]

I did't have sesame oil so I used extra virgin olive oil instead. It was great! Me and husband loved it. WIll definitely make this again. Thanks for sharing! :)

 

[calouste]

This is so simple that I almost passed it by, but I'm glad that I didn't! Delicious! And, um, I think I agree with another commenter - I am going to eat it all myself. ;)

 

[zaar junkie]

Yum Yum Yum! This is everything I look for in a dish - easy, quick, economical, and flavorful. It's even pretty on the plate! Great recipe, thanks so much for posting. :)

 

[LittleNico]

I've been making steamed tofu dishes with sauces like this ever since I discovered it in Shanghai, a little restaurant in Ottawa, Canada. It was described to me there as "Asian comfort food". I could eat it several times per week! This sauce is different from the one I usually make and was really great. I don't simmer the tofu, I steam it in a bamboo steamer. But either works fine. Thanks!

 

[magpie diner]

I would have never thought to prepare tofu this way, so I'm glad I tried it. I like the method very much - I feel like I have a new quick and easy way to prepare a last minute tofu meal. I think true tofu fans would enjoy the soft texture. The sauce was tasty, but very heavy soy, so I ended up heating it and making a thick sauce with some water and a little cornstarch. I could see pairing tofu this way with any sauce. I had it alongside brown rice and green beans - very nice, thanks Sharon! The only thing I'm still a little curious about is the serving size - really 8? I used a 350g package which is pretty close to 13 ounces...and...ahem, I ate the whole thing. ;) Made for VegSwap Dec09.