Welcome to Hungry Gopher, Gopher is hungryfor tofu salad.
This is a common side dish in Korea and it’svery simple to make.
It’s a perfect dish for warmer weather,it requires no cooking and will cool your palate.
So let’s get it started! First, we’ll need 1 package of soft tofu.
Use organic tofu and try to make sure you it’s non-GMO if you can.
I’m using a delicious piece of Meiji Tofu that’s made with NON-GMO soybeansgrown in the state of Ohio and made fresh daily in California.
Let’ take this out of the package and drain the excess liquid.
We’ll leave this rest in a bowl as we prepare the other ingredients.
Some more water will leech out while it rests, which is what we want.
So let’s make our sauce.
We’ll need ¼ tsp of minced garlic, 2 tsp soy sauce,I’m using gluten free soy sauce here today, and 2 tsp of sesame oil.
Next we’ll add 2 tsp rice vinegar.
If you don't have rice vinegaron hand, almost any other type of vinegar will do.
And, finally we’ll add the sweet to balance this out.
2 tsp of maple syrup.
If you want to add a little bit of kick intothis salad, and you know I do, then add in a pinch or two of gochugaru.
Learnmore about gochugaru and where to buy it at hungrygopher.
Let’s mix this up well.
This sauce makes for a great green salad dressing as well.
So you can always make up a larger batch of it and keep it on hand in the refrigerator.
Now that our sauce is ready let’s put everything together.
We’ll quarter the tofu block and place 1 piece in a bowl and drizzle a quarterof the sauce over it.
Let’s garnish this with some finely chopped scallion and somered pepper threads.
That’s all there is to it, this dish isready! Mhmm – Let’s see how we did!Yum, the creamy tofu with the nutty sesame oil – all balanced out by the touchof vinegar which wraps up slightly sweet.
Thanks to the maple syrup.
Try this recipe along side your favorite pieceof fish, some Korean Spicy Pork, or serve as a chilled appetizer on a hot summerday.
And as always, let me know how it goes.
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