There is a reason why I like to eat at a Korean restaurant, I will get to sample their banchan/ side dishes and then discover new banchan to cook at home. There are some Korean restaurants that serve up non-traditional banchan that use mayonnaise, fruit salad and salad. But I like the traditional banchan more especially those that I am not familiar with. I find it great to sample food that I have never eaten before from another culture. My husband is the least adventurous of all as he won't touch some of the banchan such as kimchi. Luckily I have exposed my girls to kimchi early on and they all love kimchi now and three of us will finish the kimchi in the restaurant.
This spicy cold tofu dish is the replica of what I had recently. I am not sure whether this is the right way of doing it but this is my way of making it and I think it turned out pretty good. I think it make a quick and easy banchan. My hubby didn't like it, he didn't even want to try it at first but took a tiny bite after I asked him. Oh well... more for me then!
1 organic firm tofu, slice horizontally into half (like picture shown below), keep the other half in a container covered with water and refrigerated for later. This recipe only use half.
2 tsp. Korean chili powder (use 1 tsp. if you prefer it less spicy)
1/8 tsp. sea salt
1/2 tsp. light soy sauce
1 tsp. raw honey
1 Tbsp. water
Dashes of white pepper
2 Tbsp. chopped scallion
1 tsp. toasted sesame seeds
1. In a bowl, add in all the sauce ingredients, stir to mix well. Set aside.
2. Slice the half horizontal tofu into 8 pieces and place in an air-tight container. Pour the sauce on top and cover the lid. Keep refrigerated. Once in a while, take it out and give it a good shake so that the sauce will be marinating the tofu. I make it in the morning and have it for dinner. I also take it out 30 minutes before serving time so that the tofu is more like room-temperature instead of refrigerator cold. Serve as banchan for any Korean meal.