This recipe could equally be called “The Easiest Way Ever To Make Tofu Taste Delicious”. It doesn’t involve any of the usual tricks people try to make tofu palatable: there’s no pressing or marinading or pan-frying or grilling. But the result is even better than you often get with some of these techniques.
The idea is simple: simmer tofu in water for a few minutes until its nice and hot. While that cooks, whip up a simple quick savory sauce, heavy on the chilli and garlic. Remove the tofu and place in a shallow bowl, then serve the tofu with garlic sauce.
That’s it.
The warm tofu basically becomes a sponge for the marinade, in this case, a potent garlic sauce that’s well seasoned with garlic, spring onions, soy sauce, a good dose of chilli and finally, a smattering of sesame seeds for flavor and texture.
It all comes together in about 10 minutes. Add some steamed rice and vegetables (broccoli works really well here) and you have a complete meal in no time flat that’s tasty enough to wow your friends. In fact, this is one of my favourite meals to serve lunchtime guests (Kavey in particular) when time is better suited to conversation and catching up rather than excessive amounts of extravagant cooking.
Warm Tofu in Garlic Sesame Sauce
Inspired by Lillian Chou’s recipe on gourmet.com.
Serves 4
Ingredients
- 1 400g package of firm tofu
- 2 cloves garlic
- 1/4 cup chopped spring onions
- 2 teaspoons sesame seeds, and coarsely ground with a mortar and pestle
- 3 tablespoons soy sauce (or tamari for gluten free)
- 1 tablespoon sesame oil
- 1/2 tsp crushed red-pepper flakes (or more to taste)
- 1/2 teaspoon sugar
Method
- Put the tofu in a saucepan and cover with water. Bring to a simmer then keep covered on a low heat while you make the sauce.
- Mash the garlic in a mortar and pestle (or with the side of a knife) with a pinch of salt. Stir the mashed garlic together with remaining ingredients.
- Lift the tofu with a spatula or slotted spoon out of the water and transfer to a shallow bowl. Spoon the sauce all over the tofu and serve.
I do something quite similar but more of a cold tofu dish, with plenty of Sichan and all of the usual suspects. I sometimes remember to do the blanching of the tofu and it is worth it. I would love for you to make me this version. I can say is, lucky Kavey. And I would like some of Kavey’s homemade tofu too.