Cold tofu with vinegar, garlic and soy

AT A GLANCE

  • Serves 6 people

  • 80 ml (1/3 cup) Korean soy sauce (see note)
  • 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
01   Combine ingredients (except tofu) in a small mixing bowl. Arrange tofu on a serving plate, pour over soy mixture and serve.
Note 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 Australian Gourmet Traveller.

Recipe:

ROY CHOI, KOGI, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK AND

Drinking Suggestion:

PERFUMED OFF-DRY RIESLING , suggested by EMMA KNOWLES

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