Active Time

　　10 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 8 (as part of a Korean meal) servings

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

　　1 teaspoon chopped garlic

　　1/4 cup chopped scallion

　　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 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 garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).

　　

Step 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.

　　Cooks' notes:

　　•Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.

　　•Tofu can be kept warm up to 4 hours.