“I grew up in a Korean restaurant. This was on all our tables as a first course. It was also like our welcome to anyone entering our home and my favorite snack as a youth. I grew up on tofu. Some kids ate cereal, pop tarts and chips. I ate cold tofu and garlic.”
- 80 ml Korean soy sauce (see note) (1/3 cup)
- 1 tbsp rice wine vinegar
- 1 tbsp spring onion, thinly sliced diagonally
- 1 small red birdseye chilli, thinly sliced
- 1 tsp kochukaru (see note)
- ½ tsp toasted sesame seeds
- 2 garlic cloves, shaved on a mandolin
- 600 gm cold silken or firm tofu, cut into 2cm cube
- 1Combine ingredients (except tofu) in a small mixing bowl. Arrange tofu on a serving plate, pour over soy mixture and serve.
Korean soy sauce and kochukaru (Korean chilli powder) are available from Korean and select other Asian grocers.
This recipe is from the March 2011 issue of
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