simmered tofu

this is one of the fastest and tastiest tofu dishes that i regularly make.  this korean inspired dish from gourmet is the sort of recipe that i will miss from the magazine.  it makes a good side dish to some korean veggie or seafood pancakes or a simple main dish over brown rice and steamed veggies.  the water simmered tofu takes the really “soybean-y” taste out of the tofu and helps the sauce absorb.

warm simmered tofu with spicy sauce

adapted from gourmet

1  package soft tofu (not silken)

1 tsp chopped garlic (i grate this on the microplane)

1-2 tsp grated ginger (again on the microplane)

1/4 cup chopped scallion

2 tsp sesame seeds, toasted, and crushed with side of a heavy knife

3 tbsp soy sauce

1-2 tsp rice vinegar

1 tbsp  Asian sesame oil

1 tsp coarse Korean hot red-pepper flakes or regular red pepper flakes

1/2 tsp sugar or honey

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.  Stir together with remaining ingredients. 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. use the remaining sauce for dipping.

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Filed under from the pantry, spicy, tofu

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