Waywaywaywaywaiiit. Stop. Seriously. I know what you’re doing. I can see you. I can’t. But I know what you’re doing. You’re turning your nose. The thought of tofu for dinner, you’re thinking, is unacceptable.
I was there once, too. But in the past few months, I have been experimenting with tofu, trying to truly grow to like it. So when I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet, I had to try it.
This is by far the easiest easiest easiest (my friends who hate to cook are you listening?) method of preparing tofu I have encountered. The recipe calls for simmering the tofu in water, making a sauce and pouring the sauce over the tofu. And it is delicious. Truly. I think you will be pleased.
PS: Though this rectangular plate is quite pretty, I think bowls are a more appropriate serving dish.
Making the sauce:
On the side? Way back in the day, I worked at a catering company in Philadelphia. At nearly every party I worked, ‘peking duck rolls’ served straight from a bamboo steamer were passed with a soy dipping sauce … everyone raved. Of course, I went to Chinatown immediately following the first party I worked to purchase one of these three-tiered bamboo steamers. I must admit, I have hardly used it since, but it is a great gadget to have on hand even so. It steamed my edamame tonight in under five minutes. If you have one, place it right into a wok filled with just enough water to reach below the first tier. Bring the water to a boil and then place edamame pods into one of the tiers. Cover and steam until done. Sprinkle with a nice sea salt according to taste.
What to drink? What to drink? My day started with soju and has ended with soju. Soju’s “neutral flavor,” according to Gourmet, makes it a great mixer and “a favored alcoholic beverage in Korea.” I can’t really tell you how it tastes, only that it tasted very nice in the bloody Mary I had this morning at The Ramos House Cafe and continues to please in the beverage I am drinking now — a grapefruit soju cocktail. If you can’t find soju, any vodka will make a fine substitute.
Tofu, Edamame & Soju
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
Print Recipe
Pin RecipeDescription
Adapted from Gourmet Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it. Tofu can be kept warm up to 4 hours.
Ingredients
- 1 (14- to 18-oz) package firm tofu
- 1 teaspoon chopped garlic
- ¼ cup chopped scallion
- 2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife (I mince the seeds with some garlic and scallions, which helped keep the seeds from flying off the cutting board.)
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes (crushed red pepper flakes)
- 1/2 teaspoon sugar
Instructions
- Rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
- Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Grapefruit Soju Cocktails
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 10 drinks (according to Gourmet), 5 drinks (according to Ali)
Description
Adapted from Gourmet
Ingredients
- 1 tablespoon superfine sugar
- 1 quart (4 cups) fresh-squeezed (or not) grapefruit juice
- 1 cup soju (sometimes called sochu), sake or vodka, chilled
- Club soda or seltzer water chilled
Instructions
- Stir the sugar and 1/8 teaspoon salt into the juice and stir to dissolve. Stir in soju and add sugar to taste.
- Pour into ice-filled glasses and top with a splash of club soda.
Notes
Gourmet’s note: Grapefruit mixture without soju can be made four hours ahead and chilled. Add soju to mixture just before serving.
pensgirl10 says
Made this tonight and it is heavenly. Thanks!
alexandracooks says
Pensgirl10 — So happy to hear this! Love this one too.
Jayme says
The first tofu recipe I ever tried, can’t get enough. Now I cube up the tofu about soup size and marinate in the sauce in a ziploc bag in the fridge, easy addition to weekly dinners. Thanks for the taste.
alexandracooks says
Jayme — so happy to hear this! Love the idea of marinating the tofu.
Lindsay says
You’ve convinced me to try tofu, but not to have “soy with a side of soy” for dinner. How else would you serve this? Over pasta/with shrimp/with a vegetable?
alexandra says
Haha, I love it. Good call. What about soba noodles with peanut dressing — it’s one of my favorites from the Moosewood Cookbook: https://alexandracooks.com/2013/04/18/soba-noodles-with-peanut-dressing/
Lindsay says
Thanks! Will try it.