Whenever I flip through the lifestyle/food section of the paper or look through a multitude of cookbooks I always see so many vegetarian options. Tofu has become a rather popular go-to protein source for many vegetarians and vegans alike. Now although, as you fine readers know, I am not a vegetarian by any means, I do love to have a light meal from time to time. Being of Korean background, I grew up eating tons of tofu! I mean tons! It was always in popular Korean hot pot dishes or served as a side dish, such as this beauty here. This is one of the most simplest Korean spicy side dishes that really anyone can make. It goes perfectly with a nice small bowl of rice and some lightly sauteed veggies or for me it would go perfectly with Korean kimchi. Try that for some more spice! If you're a tofu lover like me and looking for a little spicy variety in your daily menu try this. This is quite the looker on the plate but for me it tastes even better. So without further adieu, here is my mother's simple recipe for tofu with a spicy sauce. Enjoy!
- 1 pkg of soft tofu, drained (For freshness use your nose: it shouldn't smell like really anything)
- 2-3 tbsp soy sauce
- 1/2 tsp Gochugaru (Korean ground chili peppers)
- 1 garlic clove, finely grated
- 1 green onion, chopped
- 1/4 tsp sesame oil (can omit if you wish)
- 1 tsp water
- sesame seeds (to sprinkle when serving, optional)
1. Open the package of tofu and slice it lengthways in half. Place it into a small pot of boiling water and let it heat through, literally for no more than 2 minutes. You don't want it to start falling apart.
2. While it cooks, take a small mixing bowl, and add in the soy sauce, gochugaru, grated garlic, green onion, sesame oil and water. Quickly mix it with a spoon. Take the heated through tofu out carefully, place it onto the serving platter and with a knife slice it into bite size squares.
3. Pour the spicy sauce over on top of the warmed tofu and serve immediately along side some rice, veggies and if you wish kimchi! My mom says traditionally Korean people eat this alone with beer. The spice adds a bit of something to the beer, so hey cheers!