Korean-Style Chilled Tofu with Versatile Korean Seasoning
Korean-Style Chilled Tofu with Versatile Korean Seasoning

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, korean-style chilled tofu with versatile korean seasoning. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Korean-Style Chilled Tofu with Versatile Korean Seasoning is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Korean-Style Chilled Tofu with Versatile Korean Seasoning is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook korean-style chilled tofu with versatile korean seasoning using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Korean-Style Chilled Tofu with Versatile Korean Seasoning:
  1. Prepare pack Silken or firm tofu (150 g)
  2. Get Korean dried nori seaweed (2-3 sheets)
  3. Prepare Daikon radish sprouts (1/4 pack)
  4. Get Chopped green onions or chives
  5. Take to 3 tablespoons ☆Korean seasoning [listed below]:
  6. Prepare Gochujang
  7. Take Sugar
  8. Make ready Soy sauce
  9. Prepare Vinegar
  10. Make ready Grated garlic
  11. Make ready Sesame oil
  12. Take Ground white sesame seeds
Steps to make Korean-Style Chilled Tofu with Versatile Korean Seasoning:
  1. Korean versatile seasoning: It makes a perfect amount for a 500 ml jar. It can be stored for a long time, so it's quite convenient. Please refer to the recipe.
  2. If preparing just a small amount of the Korean seasoning, use 2 tablespoons of gochujang Korean hot pepper paste, 1 teaspoon of grated garlic, 1 tablespoon each of soy sauce, sugar, and vinegar, and 1/2 tablespoon of sesame oil.
  3. Mix the Step 2 ingredients well.
  4. Sprinkle daikon radish sprouts on top of the tofu, and pour on the Korean dressing. Sprinkle with chopped green onions, and you're done.

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