Chances are if you’ve ever eaten at a Korean restaurant, you’ve already had a variation of this specialty served to you as one of the banchan, or small dishes that accompany your meal. Traditionally, the tofu is lightly fried, but gentle simmering preserves the soft tofu’s smooth delicacy. Using firm tofu won’t yield the same texture, but the slices will maintain their shape a bit better. Considering how easy this dish is to prepare, it’s amazing that such complex tastes abound. Serve with a hot bowl of rice for a simple meal.

　　

Ingredients

makes 8 servings

　　1 (14- to 18-ounce) package soft tofu (not silken)

　　1 teaspoon chopped garlic

　　1/4 cup chopped green onions

　　2 teaspoons sesame seeds, toasted and

　　crushed with side of a heavy knife

　　3 tablespoons soy sauce

　　1 tablespoon Asian sesame oil

　　1 teaspoon coarse Korean hot red pepper flakes

　　1/2 teaspoon sugar

　　

Step 1

Carefully rinse the 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.

　　

Step 2

Meanwhile, mince and mash the garlic to a paste with a pinch of salt. Stir together with the remaining ingredients.

　　

Step 3

Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over the tofu and serve warm. Serve remaining sauce on the side.

　　

do ahead

Step 4

The SAUCE can be made 1 day ahead and chilled. Bring to room temperature before using.

　　

Step 5

The TOFU can be kept warm up to 4 hours.

　　The Epicurious Cookbook