Easy Silken Tofu (Microwave Korean-Style Tofu)
Warm, silky Korean tofu steamed in the microwave and finished with a soy chili sauce. A fast, no-fuss side dish ready in minutes.
Ingredients
- 1 lb (450 g) silken tofu drained
- 2 tbsp (30 ml) soy sauce
- 1/2 tbsp (7.5 ml) Korean soup soy sauce (gukganjang) optional
- 1 tbsp (15 ml) water
- 2 -3 tsp (4–6 g) Korean chili flakes (gochugaru)
- 2 tsp (10 ml) sesame oil
- 2 tsp (6 g) toasted sesame seeds
- 1 green onion finely chopped
Instructions
- To make soy chili sauce; mix all the soy chili sauce ingredients in a small bowl.
- To steam the tofu, take the tofu out of the package and place on a microwave safe dish. Heat it up for 1-2 minutes until hot.
- Drizzle the soy chili sauce over the entire block of tofu, or slice the tofu into 2-4 pieces and place them on an individual dish, then drizzle the sauce over the tofu. Enjoy warm or at room temperature.
Notes
Optional Methods :
If you don’t have a microwave, you can also steam or poach the tofu. Just heat it gently — silken tofu is delicate and falls apart easily.
If you don’t have a microwave, you can also steam or poach the tofu. Just heat it gently — silken tofu is delicate and falls apart easily.
- Poaching method: Drop the entire unopened package of tofu in boiling water for 2-3 minutes. Carefully open the package and slide the tofu out onto a serving dish. (If you are not comfortable with the plastic package in boiling water, use the microwave or steaming method instead)
- Steaming method: Bring a pot of water to boil with a steamer in it. Put a block of tofu on a heat-proof plate and place it on the steamer. Cover the pot with a lid and steam for 3-5 minutes.
Nutrition
Calories: 93kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 635mg | Potassium: 241mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg