Ingredients
Scale
Sauce:
- 6 cloves garlic, finely minced
- 3 scallions, minced
- 2 Tablespoons soy sauce
- 2 Tablespoons seasoned rice vinegar
- 1/2 Tablespoon sugar
- 1 Tablespoon Korean chili flakes
- 1 Tablespoon sesame oil
- 1 or 2 pieces thai bird chili minced (optional)
Tofu:
- 1 package medium firm tofu (about 14 ounces)
- 1 teaspoon toasted sesame seeds
- ¼ sheet nori, cut into small thin strips
Instructions
- Mix the garlic, scallions, soy sauce, seasoned rice vinegar, sugar, korean chili flakes, sesame oil, and thai bird chili (if using) in a small bowl, stirring until the sugar is dissolved. Set aside.
- Drain and rinse the tofu. Cut the tofu into 8 pieces, first by cutting it in half lengthwise and then into thin slices, keeping the pieces even and attractive.
- Place the tofu into a shallow microwave-safe plate that will fit the tofu comfortably.
- Wrap the tofu with plastic wrap and microwave the tofu for 3 minutes. Carefully unwrap the tofu and drain any liquid.
- Pour the sauce on top.
- Top the tofu with the sesame seeds and seaweed and serve immediately.
Notes
* Use a dish with a lip to contain the liquid from the tofu along with the runny sauce.
Keywords: vegan, tofu, korean, spicy, plant-based