Waywaywaywaywaiiit. Stop. Seriously. I know what you’re doing. I can see you. I can’t. But I know what you’re doing. You’re turning your nose. The thought of tofu for dinner, you’re thinking, is unacceptable.
I was there once, too. But in the past few months, I have been experimenting with tofu, trying to truly grow to like it. So when I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet, I had to try it.
This is by far the easiest easiest easiest (my friends who hate to cook are you listening?) method of preparing tofu I have encountered. The recipe calls for simmering the tofu in water, making a sauce and pouring the sauce over the tofu. And it is delicious. Truly. I think you will be pleased.

PS: Though this rectangular plate is quite pretty, I think bowls are a more appropriate serving dish.
Making the sauce:



On the side? Way back in the day, I worked at a catering company in Philadelphia. At nearly every party I worked, ‘peking duck rolls’ served straight from a bamboo steamer were passed with a soy dipping sauce … everyone raved. Of course, I went to Chinatown immediately following the first party I worked to purchase one of these three-tiered bamboo steamers. I must admit, I have hardly used it since, but it is a great gadget to have on hand even so. It steamed my edamame tonight in under five minutes. If you have one, place it right into a wok filled with just enough water to reach below the first tier. Bring the water to a boil and then place edamame pods into one of the tiers. Cover and steam until done. Sprinkle with a nice sea salt according to taste.



What to drink. What to drink. My day started with soju and has ended with soju. Soju’s “neutral flavor,” according to Gourmet, makes it a great mixer and “a favored alcoholic beverage in Korea.” I can’t really tell you how it tastes, only that it tasted damn good in the bloody Mary I had this morning at The Ramos House Cafe and damn good in the beverage I am drinking now — a grapefruit soju cocktail. If you can’t find soju, any vodka will make a fine substitute.

PPS: Check out what Chef Nolan is cooking at Cafe Mimosa.
To Make This Feast:
Step One: Pepare Cocktails
Grapefruit Soju Cocktails
Adapted from Gourmet
Makes 10 drinks (according to Gourmet), 5 drinks (according to Ali)
1 tablespoon superfine sugar
1 quart (4 cups) fresh-squeezed (or not) grapefruit juice
1 cup soju (sometimes called sochu), sake or vodka, chilled
Club soda or seltzer water chilled
1. Stir the sugar and 1/8 teaspoon salt into the juice and stir to dissolve. Stir in soju and add sugar to taste.
2. Pour into ice-filled glasses and top with a splash of club soda.
Gourmet’s note: Grapefruit mixture without soju can be made four hours ahead and chilled. Add soju to mixture just before serving.
Step Two: Prepare Tofu
Warm Tofu with Spicy Garlic Sauce
Adapted from Gourmet
Serves 8 (as part of a Korean Meal according to Gourmet), 2 (as a main dish according to Ali — This recipe yields enough sauce for two, but I would double the amount of tofu if serving this as a main dish for 2.)
1 (14- to 18-oz) package firm tofu Note: The original recipe calls for soft (not silken) tofu. I have now made this recipe with both soft and firm tofu, and I prefer the firm tofu — the soft was very hard to eat with chopsticks.
1 teaspoon chopped garlic
¼ cup chopped scallion
2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife (I minced the seeds with some garlic and scallions, which helped keep the seeds from flying off the cutting board.)
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red-pepper flakes (crushed red pepper flakes)
1/2 teaspoon sugar
1. Rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
3. Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Notes: Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Tofu can be kept warm up to 4 hours.
Last Step: Steam Edamame
Edamame in pods
Nice sea salt
1. Steam pods until done, about five minutes. Sprinkle with nice salt. Serve. Yum.
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Comments ( 21 )
Sara added these pithy words on Mar 13 09 at 6:50 amI actually really like tofu, so this is right up my alley! Oh, and I ordered my rebel last weekend, now I’m very impatiently awaiting its arrival
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unconfidentialcook added these pithy words on Mar 13 09 at 8:17 amI would so LOVE to be able to feed my family tofu…maybe this will work. Thanks for stopping by, and please do come again.
Sophie added these pithy words on Mar 13 09 at 8:27 amMMMMMMM…Alexandra!! I was also like you before I met tofu!!! But I can not convince my husband yet!!! Your dish looks awesome!!! MMMMMM……Ps. Thanks for this new information of Soju!!!!
Rosa added these pithy words on Mar 13 09 at 8:48 amWhat a tasty looking tofu dish! Really delightful! I love your pictures and presentation!
Cheers,
Rosa
ttfn300 added these pithy words on Mar 13 09 at 10:16 amhmmm, i’m so glad you commented b/c google reader hadn’t updated you
i’m intrigued by this boiling tofu… i’ve been inclined just to roast it. but it doesn’t fill me up
the edamame would solve that problem, but that’s alot of soy! anywho, i’ll have to give this ashot
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Maria added these pithy words on Mar 13 09 at 10:20 amI am loving this meal. I have tofu and edamame, I think I will be making this very soon! Thanks! Have a great weekend!
Rena added these pithy words on Mar 13 09 at 11:22 amI’m one of those people that is scared of tofu. I can’t say that I don’t like it because I’ve never really had it. I’m going to give it a shot! I have all the ingredients besides the tofu so I might as well give it a go. Maybe this recipe will convert me to a tofu lover. We’ll see. Your pictures are glorious!
Manggy added these pithy words on Mar 13 09 at 12:48 pmI don’t know what you’re talking about. I LOVE tofu when cooked properly (with a sweet-hot sauce of course) and it makes a fantastic dinner
So yeah, that looks PERfect! I’ll have something else in place of the soju though
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Judy added these pithy words on Mar 13 09 at 4:45 pmWell, Alexandra, you started this post off correctly. I was turning my nose up, because I’ve tried tofu several times and can’t get to like it. The sauce looks good though, and based on your recommendation, I may just try it. My hubby, though, is another story.
sharon added these pithy words on Mar 14 09 at 1:48 pmNoo….I’m not turning my nose! What gorgeous photos. I grew up on tofu so I never went through the “weird!gross!” phase that a lot of people do
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Hil added these pithy words on Mar 15 09 at 8:44 amI have no objection to tofu for dinner. I’ve never heard of cooking it in water before, but I am intrigued. It looks delicious in the photos.
The grapefruit and soju drink sounds amazing–right up my alley.
Kerstin added these pithy words on Mar 15 09 at 11:16 amI actually really enjoy tofu, and this looks yummy!
Melissa added these pithy words on Mar 15 09 at 4:38 pmGreat dish Ali. I’ve definitely warmed up to tofu since becoming addicted to Thai food.
Also… I have to make it down to Cafe Mimosa. The Kobe beef burger photo just stopped me in my tracks. It’s about a 15 minute drive from my work in Irvine, so at some point I’ll take a little longer lunch and try to get down there to try his lovely food. Mimosa has great reviews too! No surprise to you, I’m sure.
Emily added these pithy words on Mar 16 09 at 11:33 amI’ve always liked tofu. I think I would like it even more with this delicious sauce!
The Duo Dishes added these pithy words on Mar 16 09 at 1:03 pmYour photography is amazing! That must be said for sure. And this sauce sounds great, especially on tofu. Must really be flavorful if you don’t even have to marinate the tofu!
Jessica added these pithy words on Mar 16 09 at 3:19 pmGlad to see the new site! I don’t mind tofu dishes, but have done very little cooking with it at home. This looks like the perfect first dish to take a stab at!
Ari (Baking and Books) added these pithy words on Mar 19 09 at 6:25 amGorgeous photos! And this feast looks incredible. I’ve bookmarked it and am hoping to make it soon.













