Fried tofu is tempting any day of the week, but when you’re short on time, and looking for a healthier alternative, then simply skip the heat, and enjoy the tofu chilled.
Dressed with just a few ingredients, tofu is a delicious, summery appetizer, side or snack, like in this Korean Chili Chilled Tofu.
As the name implies, the key ingredient to this chilled tofu recipe is our Korean Chili Flakes (Gochugaru 고추가루). The spice brightens the dish with enticing red flakes, and adds a sweet, smoky, slightly spicy character to the dressing. A well rounded, punchy flavor that complements the subtlety of chilled tofu.
To prepare the recipe, slice silken tofu into large cubes and coat with a savory dressing – a combination of soy sauce, rice wine vinegar, garlic, toasted sesame oil and the quintessential Korean Chili Flakes. Then garnish with black & white sesame seeds and sliced scallions, to add texture, color, and balance to the dish.
Korean Chili Chilled Tofu is smooth, delicate and requires very little effort to create. Perfect for a busy weeknight. You can enjoy the dish with soba or green tea noodles, and garlic sautéed spinach. It also makes an excellent side with Korean beef noodle or Korean BBQ.
Korean Chili Chilled Tofu recipe
by Season with Spice
Serves 3-4 as appetizer
Ingredients:
1 package of chilled, silken tofu – cut into cubes
1/4 cup reduced sodium soy sauce, or tamari
1 tbsp rice wine vinegar
2 garlic cloves – minced or cut into thin slices
1 tsp of Season with Spice’s Korean Chili Flakes (Gochugaru)
1 tbsp toasted sesame oil
2 scallions – thinly sliced crosswise
Sprinkles of Toasted Sesame Seeds & Roasted Black Sesame Seeds
Method:
1. In a small bowl, combine soy sauce, rice wine vinegar, garlic, Korean chili flakes (gochugaru) and sesame oil.
2. Arrange tofu in serving bowls, then pour Korean chili dressing over. Garnish with scallions and Toasted Sesame Seeds & Roasted Black Sesame Seeds.
by Season with Spice
Serves 3-4 as appetizer
Ingredients:
1 package of chilled, silken tofu – cut into cubes
1/4 cup reduced sodium soy sauce, or tamari
1 tbsp rice wine vinegar
2 garlic cloves – minced or cut into thin slices
1 tsp of Season with Spice’s Korean Chili Flakes (Gochugaru)
1 tbsp toasted sesame oil
2 scallions – thinly sliced crosswise
Sprinkles of Toasted Sesame Seeds & Roasted Black Sesame Seeds
Method:
1. In a small bowl, combine soy sauce, rice wine vinegar, garlic, Korean chili flakes (gochugaru) and sesame oil.
2. Arrange tofu in serving bowls, then pour Korean chili dressing over. Garnish with scallions and Toasted Sesame Seeds & Roasted Black Sesame Seeds.
