Cold Silken Tofu w/ Gochujang Chili Sauce

ingredients

• silken tofu
• a lil salt
• a lil vinegar
• 1 persian cucumber (it's what I usually have!)
• a bit of jalapeño (optional)
• 5ish cloves garlic
• 2 stalks green onions
• 1ish tbsp sesame oil
• 2ish tsp gochugaru (korean red chili flakes) - or more if you want more spice
• 2 tbsp soy sauce
• 1 tbsp gochujang
• 1-2 tsp ssal-jocheong (rice syrup) or sugar or maple syrup
• sesame seeds (optional)

notes

this dish makes a great work from home lunch dish as it requires minimal prep. for tofu, i actually recommend medium to firm forms of silken tofu's like mori-nu.

directions

warm up some water and salt in microwave just enough to salinate and add a bit of vinegar

cut up your cucumbers, jalapeño (optional) and immediately throw them in your pickling mixture - we're just going to pickle them subtly for the duration of the sauce prep

warm up some oil

cut up your green onions and garlic

combine most of green onion (save some green part for topping), garlic, gochugaru and pour most of the hot oil over

mix in soy sauce, gochujang, and ssal-jocheong

open and drain tofu, slice if you wish into sheets (pretend he's a lemon loaf) or leave as is (what I usually do)

top first with gochugaru sauce, then lightly pickled cucumber/jalapeño mix, then your left over green onions and optional sesame seeds

enjoy!!