Warm Tofu With Spicy Garlic Sauce

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice. The sauce—speckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakes—couldn’t be simpler or more satisfying. You will want to eat it on everything.

Yield:

Serves 8 (As Part Of A Korean Meal)

Ingredients

1. 1 (14- to 18-oz) package soft tofu (not silken)
2. 1 teaspoon chopped garlic
3. 1/4 cup chopped scallion
4. 2 teaspoons sesame seeds, toasted (see Tips) and crushed with side of a heavy knife
5. 3 tablespoons soy sauce
6. 1 tablespoon Asian sesame oil
7. 1 teaspoon coarse Korean hot red-pepper flakes
8. 1/2 teaspoon sugar

Directions

1. Carefully 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.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
3. 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. Serve remaining sauce on the side.

Notes

Tofu can be kept warm up to 4 hours.Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.