Chilled Tofu With Gochujang Sauce

Alternatively, here's my own simple, non-heated prep for tofu—which is also good (but contains no gochujang): - Medium (non-silken) Tofu cut into approx 3/4" cubes. - Drizzle well w/Toasted Sesame Oil. - Add a grind of Sea Salt, - plus a very light dusting of Chipotle Powder. - Top w/finely cut Scallions. That's it... delish! (Optional additions: - A few drops of low-sodium Soy/Tamari Sauce (but I prefer without it). - Sprinkling of Toasted Sesame Seeds to finish. - Cilantro leaves on top.)

As a 73 year old Korean American, I can’t remember not consuming this as the keystone to “saam” anytime during the year. Crisp chilled red leaf lettuce. Silken tofu. Gochujang, Japanese sushi-su, mirin, a little sugar, and a little toasted sesame oil. I add chopped scallions just before eating. In the fridge without the scallions (or garlic, if used), it keeps practically forever. The mix is used as a dip for vegetables . A drained can of tuna subs nicely for tofu for a change.

This is very good - wonderful flavor and interesting texture. I had this with white rice. The ease of preparation earns it five stars in my books.

Running out for some silken tofu RIGHT NOW - can't wait to try! Eric never disappoints.

Logistical question. I have trouble getting gochjang to melt in the vinegar, or any other liquid. Usually I resort to heating it then cooling, an extra step. Suggestions anyone?

In case folks want to go easy on the added sugar, try: - 2 Tbsp gochujang sauce - 1 Tbsp Rice Vinegar (I used the Marukan brand, available at my neighborhood Safeway & Lucky supermarkets) - 0 brown sugar Plenty sweet enough for my palate, and the Zing from Marukan's rice vinegar was just right. Thanks, Erik Kim! Another 5-star winner!

My addiction to Tofu makes this a perfect dish for a warm evening meal. What I love to do to change it up, just a little is serve it up with a 1/2 pound of ground chuck.. Spoon it next to the Tofu. Delish!!

Use rice vinegar instead of distilled white. Also add lemon juice and honey!

A terrific recipe! Thanks Eric! When I lived in Shanghai - and it was crazy hot - we would have chilled tofu with a sweet soy dressing topped with chopped century eggs (creamy and funky), pork floss, cilantro, a little chopped raw garlic, and maybe some chopped preserved vegetables. You will see this dish on the menu of many Shanghainese restaurants. But cold tofu with any number of sharp/sweet/savory toppings makes for a lovely meal.

I am obsessed with this recipe and have made it twice in the last week. I add soy sauce instead of salt for seasoning and swirled in a drizzle of sesame oil, too, as well as sprinkling some sesame seeds on top for crunch. Cool, spicy, flavorful, and easy enough to even make for lunch on my WFH days.

Enjoy! You might like to try this version, too: https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing

I was about to buy a $25 salmon with gochujang sauce dinner kit for two when I realized I had all the ingredients at home. All I needed was a good gochujang sauce which brought me to this recipe. It was perfect. Followed recipe exactly as written and it was delicious with the salmon. Recommend highly.

What is prakuntio?

Delicious, easy meal on a hot day. My gochujang was really thick and spicy so I had to add a bit more sugar, vinegar and water to get it more saucy. Served with steamed rice, smashed cucumbers dressed with sesame oil, salt and soy sauce. Very satisfying.

I made this on a rare 90° day in San Francisco. I'm not sure why anyone would subject himself to this. I've used gochujang before to make bibimbap sauce and found it delightful, but in this context it was painful. My bimbimbap sauce adds water and toasted sesame oil, so I may see if that will attenuate the burn a bit. Here's some zen for you: if a recipe requires no cooking but nobody wants to eat it, does it make a sound?