Korean-Style Chilled Tofu with Versatile Korean Seasoning

Name: Korean-Style Chilled Tofu with Versatile Korean Seasoning
Yield: 1 serving
Cuisine: American
Ingredients: 1 small pack Silken or firm tofu (150 g); 1 Korean dried nori seaweed (2-3 sheets); 1 Daikon radish sprouts (1/4 pack); 1 Chopped green onions or chives; 2 to 3 tablespoons ☆Korean seasoning [listed below]:; 6 tbsp Gochujang; 5 tbsp Sugar; 5 tbsp Soy sauce; 5 tbsp Vinegar; 1 clove Grated garlic; 2 tbsp Sesame oil; 5 tbsp Ground white sesame seeds

cookpad.japan @cookpad_jp

This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand.

It's still delicious without daikon radish sprouts Since you can store the listed seasoning long time, make a large amount and keep it on hand. It will come in handy. I recommend buying tub of gochujang. It's less expensive. Recipe by kebeibiko.

This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand.

cookpad.japan @cookpad_jp

This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand.

Saved

Ingredients

1 serving

1 smallpack Silken or firm tofu (150 g)
1Korean dried nori seaweed (2-3 sheets)
1Daikon radish sprouts (1/4 pack)
1Chopped green onions or chives
2to 3 tablespoons ☆Korean seasoning [listed below]:
6 tbspGochujang
5 tbspSugar
5 tbspSoy sauce
5 tbspVinegar
1 cloveGrated garlic
2 tbspSesame oil
5 tbspGround white sesame seeds

Saved

Steps

1

Korean versatile seasoning: It makes a perfect amount for a 500 ml jar. It can be stored for a long time, so it's quite convenient. Please refer to the recipe.
2

If preparing just a small amount of the Korean seasoning, use 2 tablespoons of gochujang Korean hot pepper paste, 1 teaspoon of grated garlic, 1 tablespoon each of soy sauce, sugar, and vinegar, and 1/2 tablespoon of sesame oil.
3

Mix the Step 2 ingredients well.
4

Sprinkle daikon radish sprouts on top of the tofu, and pour on the Korean dressing. Sprinkle with chopped green onions, and you're done.