So, last dish for tonight is Tofu with Spicy Garlic Sauce! With this one especially, you are going to notice something: I don’t really go for pretty (as I’m cooking for just me, and not to impress/for someone else), or for extra garnishes unless they add flavor. So, sometimes, I will just straight up ignore things if they make it difficult, or annoying (or if I’m being lazy, and it doesn’t fundamentally change the recipe). 😛 That’s why the scallions aren’t here, and the sesame seeds aren’t chopped and toasted.
Also added okaka (dried bonito flakes) to the top, cause it’s vaguely reminiscent of a side I had at the dorm I lived in during my study abroad in Japan, and was really good. Not gonna include it in the recipe itself, as it may not be something you typically have on hand, but if you do, worth a shot.
Tofu with Spicy Garlic Sauce
Lasted: until the next morning, though honestly, that was because it was really good, and letting it sit cold in everything overnight made it fantastic. More accurately, lasts about three lunches as a side.
- 1 package (14 to 18 oz) tofu (
no particular insight on what particular kind you should use for this recipe, I used silken lite firm tofu, will probably edit with any future insightsHaving now used silken and non silken, I can say I like the taste/feel of silken better, but that it crumbles easier. Lite firm generally seems to be the way to go with this)
- 2-3 cloves garlic, chopped (see prior notes about me and garlic)
- 2 t sesame seeds
- 3 T soy sauce
- 1 T Asian sesame sauce
- pinch crushed red pepper flakes
- ½ t sugar
Rinse tofu, put in small pot and cover with cold water, and put the burner to medium high heat, until simmering (aka gentle bubbling, but not out and out boiling). While this is happening, take your chopped garlic and bash it into a paste. Don’t have a mortar and pestle? No problem! Just use your rolling pin to bash it into submission. (This also may help with stress relief.) After it’s a paste, combine with all other remaining ingredients in a small bowl. As soon as the tofu is simmering, reduce heat to low for a few minutes. As soon as you’re ready to serve (or store), drain the water out of the pot and either pat the tofu dry or just put it in your container, like I did. Pour the sauce over it, and you’re ready to go!