This Warm Tofu with Spicy Garlic Soy Sesame Sauce is perfect for a meatless meal or as an inexpensive protein to serve alongside other dishes at dinnertime. I have piles of recipes that I’ve collected over the years. Occasionally, I pull out a folder here and there and peruse through some of them. Each time, I toss a few and pull some aside to try out. Today’s Warm Tofu with Spicy Garlic Sauce recipe is one that was tucked way back in my file cabinet.
Although the dressing is similar to one that I’ve made over the years for cold Asian side dishes (banchan), the preparation of the tofu is interesting. A block of soft tofu is simmered over low heat, which gently heats the tofu and ensures it doesn’t fall apart. It makes a pretty presentation.
I enjoyed the leftovers cold and they were really good. This easy tofu dish would be nice served with a variety of banchan (little cold salads that are often served with Korean meals) and a bowl of steamed rice.
Here are some banchan style recipes if you’re curious:
- 1 block soft tofu (~ 16 ounce box)
- 1 large clove garlic, mashed with a pinch of salt
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds
- 2 tablespoons low-sodium gluten-free soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Korean red pepper flakes (you can substitute ⅛ teaspoon regular red pepper flakes)
- ½ teaspoon organic sugar
- Gently place tofu in a saucepan; cover with water and bring to a simmer over medium heat; reduce heat to low and simmer until warmed through, about 5 minutes.
- Combine mashed garlic, scallion, sesame seeds, soy sauce, sesame oil, red pepper flakes and sugar together in a small bowl.
- Before serving, carefully lift tofu from pan and pat dry with paper towels. Transfer to serving dish and spoon sauce on top.