It’s illegally hot outside today. So as an appetizer, I wanted to make something refreshing to cool us down. To my surprise, my fridge had a block of smooth tofu that is about to expire. Perfect!

We generally make tofu in stir frys or soups, but on summer days, cold tofu is something we crave.

You will see cold tofu in different variations depending on which cuisine you are eating in. There’s usually a Chinese version, Japanese and Korean version. This one I developed is a slight mix between a Japanese and Korean one. It’s extremely simple to make, but so delicious.

If you’re not a huge fan of spicy taste, do not worry! Use less gochujang in the recipe or just swap it with a little more sesame oil instead!

Spicy Cold Tofu

Generally served as an appetizer, this dish can be made ahead of time to sit in the fridge. The simple, yet delicious sauce is what complements the bland tofu so well. It’s the perfect ratio of sweet, savory, sour and spicy.

Prep time: 5 minutes

Cook time: 0 minutes

Serves: 2

Ingredients

• 1 block (small) smooth tofu
• Sauce
  • 1 tsp gochujang
  • 2 tsp soy sauce
  • 0.5 tsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp white sugar
• 1 stalk green onions
• 1 tsp sesame seeds or/and seaweed
• Optional: 1.5 tsp kimchi juice

Directions

1. On a plate, pop out tofu from packaging by inverting the container.
2. Mix rest of ingredients together to form a sauce.
3. Pour over tofu and serve.