Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, korean-style chilled tofu with versatile korean seasoning. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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

Korean-Style Chilled Tofu with Versatile Korean Seasoning This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand. It's still delicious without daikon radish sprouts Since you can store the listed seasoning long time, make a large amount and keep it on hand. Korean-Style Chilled Tofu with Versatile Korean Seasoning instructions. It can be stored for a long time, so it's quite convenient.

To begin with this recipe, we must first prepare a few components. You can have 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. Make ready 1 small pack Silken or firm tofu (150 g)
2. Prepare 1 Korean dried nori seaweed (2-3 sheets)
3. Prepare 1 Daikon radish sprouts (1/4 pack)
4. Prepare 1 Chopped green onions or chives
5. Get 2 to 3 tablespoons ☆Korean seasoning [listed below]:
6. Take 6 tbsp Gochujang
7. Make ready 5 tbsp Sugar
8. Prepare 5 tbsp Soy sauce
9. Prepare 5 tbsp Vinegar
10. Take 1 clove Grated garlic
11. Take 2 tbsp Sesame oil
12. Prepare 5 tbsp Ground white sesame seeds

Straight soy sauce is normally used for hiyayakko; above, I diluted it with equal part dashi to be sodium savvy. Other common toppings include katsuobshi bonito flakes, shirasu dried young sardines, grated daikon radish and chopped okra. We eat silken tofu cold, Japanese style (Hiyayako) with Bonito flakes (shaved dried fish flakes), scallions, and soy sauce. I make Chinese style "Mapo Tofu" with spicy bean paste and ground pork.

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.

We eat silken tofu cold, Japanese style (Hiyayako) with Bonito flakes (shaved dried fish flakes), scallions, and soy sauce. I make Chinese style "Mapo Tofu" with spicy bean paste and ground pork. But one of my favorite ways is Korean style. The only thing I don't like about it is that they don't last long because everyone just wolfs them down. Hiyayakko or Japanese Chilled Tofu is a perfect appetizer or side dish that you can whip up instantly!

So that’s going to wrap it up for this exceptional food korean-style chilled tofu with versatile korean seasoning recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!