Recipe from “Alexandra’s Kitchen”
“When I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet, I couldn’t not make it.
First, you simmer tofu in water — yes, water — which for whatever reason works; then you make a simple sauce, a mix of soy sauce, sesame oil, sesame seeds, chilli flakes, and scallions; then you pour this sauce over the tofu.
To simplify the sauce, I sometimes omit the garlic and don’t bother toasting the sesame seeds … it’s just as delicious. If you want to toast and crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.
Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice.
Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
Tofu can be kept warm for up to 4 hours.
This dish is lovely served with “Broiled Broccoli with Spicy, Sesame-Scallion Sizzle” which is also on my blog
1 (14- to 18-oz) package firm tofu
1 tsp chopped garlic
¼ cup chopped scallion
2 tsp sesame seeds, toasted and crushed with side of a heavy knife, see notes above
3 tbsp soy sauce, low sodium if you are sensitive to salt
1 tbsp Asian sesame oil
1 tsp coarse Korean hot red-pepper flakes, see notes above
1/2 tsp sugar
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.
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a shallow bowl.
Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.