Wow, wow, wow. This recipe uses kochujang, which is a fermented red chile bean paste. After scouring stores for it, I ended up finding Annie Chun’s, which seems to be readily available. After all, I found it, right? This stuff has some heat! It’s just one ingredient in the sauce which also uses a lot of oil. I cut the oil in half and next time I’ll use even less. It just doesn’t need it. Slathered on grilled marinated tofu, this recipe just may be one of our favorites so far. We served it with rice, as suggested. We had a little spinach to use (I thought we had more) so to add a vegetable we had the Snow Peas with Miso Vinaigrette (blog post to come) as a starter. Next time, we’ll have the tofu with rice and broccoli… along with a Riesling.
This one is a knock-out.