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Gochujang Silken Tofu
I regularly make some sort of silken tofu and sauce when I want a meal ready in 10 minutes! The gochujang works particularly well with the nuttiness of the tahini and I love topping it with some sliced spring onion and sesame seeds.
Jump to recipeI regularly make some sort of silken tofu and sauce when I want a meal ready in 10 minutes! The gochujang works particularly well with the nuttiness of the tahini and I love topping it with some sliced spring onion and sesame seeds.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator.
Can this be frozen?
I wouldn't recommend freezing this!
If you’re looking for another quick dish, be sure to try out these recipes:
Gochujang Silken Tofu
I regularly make some sort of silken tofu and sauce when I want a meal ready in 10 minutes! The gochujang works particularly well with the nuttiness of the tahini and I love topping it with some sliced spring onion and sesame seeds.
Ingredients
- 300g silken tofu, drained
- 1 tbsp gochujang
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp tahini
- 1 tsp sugar/honey
- 1 tbsp water
- Topping: sesame seeds, sliced spring onions
Method
- Place the silken tofu on a plate.
- In a small bowl, mix together the rest of the ingredients. Pour the sauce over the tofu then top with sesame seeds and sliced spring onions.
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