Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, korean-style chilled tofu with versatile korean seasoning. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Korean-Style Chilled Tofu with Versatile Korean Seasoning is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Korean-Style Chilled Tofu with Versatile Korean Seasoning is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook korean-style chilled tofu with versatile korean seasoning using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Korean-Style Chilled Tofu with Versatile Korean Seasoning:

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

Instructions 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.

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