In conversations with friends and for a long time I thought that tofu is boring, bland, boring and its texture could be unappetising. It is the simplest of ingredient, coagulated soy milk protein, and hence lacks any flavour. Over the years and working with tofu, I have grown to love it.
This is one of those dishes that is lovely and the tofu is brought alive by the dressing. The saly from the soy, the spice from the chilli, the sweet from the honey and the acid from the vinegar make this dish irresistable. The boring tofu is transformed by the dressing that bangs with flavour. Simple, with minimal time t prepare, this is one of those dishes that will surprise your guests. maybe even covers a tofu hater!
This Korean cookbook is filled with an array of traditional recipes including soups, stews and of course many banchan. It opens up to me the world of Korean cuisine, one that I have so much to learn about. This cookbook opens the world of unique, and still being discovered by me, Korean cuisine.
For more recipes from this cookbook click here.
For the dressing:
4-5 scallions, thinly sliced into circles
5 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon roasted sesame oil
2 tablespoons honey
3 teaspoons sesame seeds, lightly roasted
3 teaspoons guchugaru red pepper flakes
2 garlic cloves, finely minced
1 block soft tofu
Scallions, thinly sliced to garnish
Black sesame seeds, lightly toasted, to garnish
Mix all the ingredients for the dressing and set aside for 30 minutes, taste for sweet and spice and a general balance of flavours.
To serve, add the block or scoops of the tofu t a small bowl. Drizzle all the dressing over the tofu. Top with the garnishes and serve immediately.