Chilled Tofu With Gochujang Sauce

By Eric Kim

Published July 25, 2024

Chilled Tofu With Gochujang Sauce — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 5(464)
Comments: Read comments

This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever. The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports. Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper. Make a double batch of the sauce, if you like, to keep in the fridge for last-minute crisper-drawer raids. Enjoy this on its own or with a bowl of cooked rice.

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Ingredients

Yield:2 servings

2tablespoons gochujang
1tablespoon distilled white vinegar
2teaspoons dark or light brown sugar
1garlic clove, finely grated
Salt
1(14- to 16-ounce) block silken tofu, cold
¼cup thinly sliced scallions or chives

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, stir together the gochujang, vinegar, brown sugar and garlic until the sugar dissolves. Season to taste with salt.
Step 2
Run a paring knife around the edge of the box of tofu and tip out as much water as you can, then flip the tofu onto a plate. (Alternatively, you can scoop out large chunks with a spoon.) Pour the sauce over the tofu, then shower with the scallions. Serve cold.

Ratings

5 out of 5

464 user ratings

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Comments

Taro10 months ago

Alternatively, here's my own simple, non-heated prep for tofu—which is also good (but contains no gochujang): - Medium (non-silken) Tofu cut into approx 3/4" cubes. - Drizzle well w/Toasted Sesame Oil. - Add a grind of Sea Salt, - plus a very light dusting of Chipotle Powder. - Top w/finely cut Scallions. That's it... delish! (Optional additions: - A few drops of low-sodium Soy/Tamari Sauce (but I prefer without it). - Sprinkling of Toasted Sesame Seeds to finish. - Cilantro leaves on top.)

Rom10 months ago

As a 73 year old Korean American, I can’t remember not consuming this as the keystone to “saam” anytime during the year. Crisp chilled red leaf lettuce. Silken tofu. Gochujang, Japanese sushi-su, mirin, a little sugar, and a little toasted sesame oil. I add chopped scallions just before eating. In the fridge without the scallions (or garlic, if used), it keeps practically forever. The mix is used as a dip for vegetables . A drained can of tuna subs nicely for tofu for a change.

SJ10 months ago

This is very good - wonderful flavor and interesting texture. I had this with white rice. The ease of preparation earns it five stars in my books.

Carrie2 weeks ago

I love this recipe but I find only extra firm tofu in my fridge. Will using this in place of silken which I used before, mess it up too much?

JanB1 month ago

I love this SO much- especially in the summer- it’s easy- always tastes amazing and allows for whatever eclectic experimentation with leftovers tickles my fancy. I may be keeping my local grocery store supplied with tofu because I’m always making this! Thank you and YUM!

Caroline4 months ago

Great recipe for a hot summer night!

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