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A bowl of warm tofu topped with sesame scallion sauce.

Warm Tofu with Spicy Dipping Sauce


Adapted from Gourmet


To simplify the sauce, I often omit the garlic and don’t bother toasting the sesame seeds … it’s just as delicious. If you want to toast and crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.

Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice

Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek. 

Tofu can be kept warm for up to 4 hours.

As noted in the post, I love the tofu with this broiled broccoli. 


  • 1 (14- to 18-oz) package firm tofu
  • 1 teaspoon chopped garlic, optional
  • ¼ cup chopped scallion, or about 4 scallions, thinly sliced
  • 2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife, see notes above
  • 3 tablespoons soy sauce, low sodium or Tamari if you are sensitive to salt
  • 1 tablespoon Asian sesame oil
  • 1 teaspoon coarse Korean hot red-pepper flakes, see notes above
  • 1/2 teaspoon sugar


  1. 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.
  2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
  3. Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a shallow bowl. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Tofu
  • Method: Stovetop
  • Cuisine: Asian

Keywords: warm, tofu, spicy, dipping, sauce