Thursday, May 12, 2011
After I started setting up the table I realized I needed something else to fill in that segment of the dish. I told my husband to pick up some kimchee at our local grocery store, Wegman's. Surprisingly he came back empty handed, they did not have it. Ugh. What to do? Last minute, I thought of something that would work as Korean and is something that you might already have in your fridge.
Koean Style Tofu
Largely adapted from this recipe.
12 ounces firm tofu
1/2 cup low sodium soy sauce
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon sesame oil
2 tablespoons sesame seeds
1/4 cup green onions, sliced small
Press tofu between paper towel sheets or towels and press down with a cutting board and canned goods or some other heavy item.
Slice tofu block in half lengthwise. Then slice each half into 1/4 inch slices. Arrange slices as desired and pour sauce over top. Garnish with chives or green onions.