Silken tofu banchan is incredibly easy to make–it requires no cooking, and the tofu is served directly from the refrigerator. A salty, slightly spicy and garlicky soy sauce marinade is spooned over top, then chopped green herbs, scallions and crunchy sesame seeds finish the simple–yet visually stunning–dish.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
- 1 tablespoon plus 1/2 teaspoon gochugaru
- 1 tablespoon fish sauce
- 2 teaspoons mirin
- 2 teaspoons sugar
- 2 teaspoons distilled white vinegar or rice vinegar
- 2 cloves garlic, minced
- One 1-pound block silken tofu, drained
- Chopped scallion greens, for topping
- Chopped soft herbs, such as cilantro or dill, for topping
- Toasted sesame seeds, for topping
Instructions
- Whisk together the soy sauce, sesame oil, gochugaru, fish sauce, mirin, sugar, vinegar and garlic in a small bowl.
- Flip the tofu over onto a serving plate, drizzle with the soy sauce mixture and top generously with chopped scallion greens, soft herbs and toasted sesame seeds. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 304 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 0 mg |
| Sodium | 1614 mg |