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Recipe Detail Page
Sesame-Glazed Silken Tofu
Summer 2014
Custardy and cool, little blocks of silken tofu are turned into an exciting hors d’oeuvre with a drizzle of Korean-influenced sauce. Look for tubs of flavourful gochujang (Korean chili paste) in Asian stores, or in the international section of large grocery stores.
Makes 24 pieces
2 tbsp (30 mL) toasted sesame seeds
¼ cup (60 mL) low-sodium soy sauce
4 tsp (20 mL) sugar
1 tbsp (15 mL) gochujang
2 tsp (10 mL) finely chopped garlic
2 tsp (10 mL) sesame oil
1 block (400 g) silken (soft) tofu, drained and rinsed
2 tbsp (30 mL) finely sliced green onion
1 Heat a small frying pan on medium heat.Add sesame seeds and cook, stirring, for 2 to 3 minutes or until well toasted. Scrape into the bowl of a mortar and pestle or a bowl. Crush with pestle or with the flat edge of a large knife against a cutting board until half the seeds are powdery. Reserve.
2 Combine soy sauce, sugar, gochujang and garlic in a small pot over low heat and whisk until sugar has dissolved. Stir in sesame oil and crushed sesame seeds and remove from heat.
3 Cut tofu into ¾-inch (2-cm) cubes. Place cubes on Asian soup spoons. Spoon sesame sauce over top of tofu cubes so it drizzles over sides, and sprinkle with green onion.
Makes 24 pieces
