Chilled Tofu with Soy Dressing offers the perfect balance of textures: crispy shredded nori, toasted crunchy sesame seeds, and creamy silken tofu. All are bathed in a garlicky soy dressing that completes the dish.
Slideshow:More Tofu Recipes
1/2 cup soy sauce, preferably Sempio
2 tablespoons mihyang cooking wine or mirin
1 1/2 tablespoons sugar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon coarse gochugaru (Korean red pepper flakes)
1 pound soft tofu, drained and cut into 20 (1/4-inch-thick) slices
1/4 cup shredded nori
4 teaspoon toasted white sesame seeds
How to Make It
Whisk together soy sauce, mihyang, sugar, garlic, sesame oil, and gochugaru in a small bowl until sugar dissolves. Let stand at room temperature for at least 15 minutes and up to 2 hours.
Divide the tofu slices among 4 small rimmed plates or shallow bowls. Top each with 2 tablespoons dressing. Sprinkle evenly with nori and sesame seeds. Serve with remaining dressing.
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