Cold Tofu with Hot Umami Sauce

Serves
2 Serving
umami marinated cold tofu
Let's be honest, plain silken tofu is a bit boring. This Cold Tofu with Hot Umami Sauce is the fix. We’re hitting cool, delicate tofu with a warm, punchy sauce built on soy, gochujang, and honey, then finishing it all with the deep, savoury crunch of our OG Papi Chilli Oil. It's a proper meal that comes together fast.
STOCK UP ON PAPI!
umami marinated cold tofu

Ingredients

300g silken tofu
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tbsp honey
3 tsp UmamiPapi Chilli Oil
2 tbsp sesame seeds + 1 tsp for garnish
1 tbsp Korean chilli soybean paste (gochujang)
1 handful peanuts
1 bunch coriander stems + leaves for garnish
1 pinch flaky salt

METHOD

  1. In a bowl, add in your soy sauce, rice wine vinegar, sesame oil, honey, UmamiPapi Chilli Oil, 2 tablespoons of sesame seeds and gochujang and whisk then set aside.
  2. Add your peanuts to a pan and slowly toast them off so they have some nice colour on then, after a couple of minutes remove from the heat then add a generous pinch of flaky salt.
  3. Roughly chop your peanuts then set aside.
  4. Finely chop your coriander stems and pick your leaves then set aside.
  5. Carefully remove your silken tofu from the packet and slice into thick pieces.
  6. On a serving plate add your tofu.
  7. In a saucepan over medium heat, add your sauce ingredients and whisk continuously until your mixture starts to bubble, once bubbling remove sauce from the heat.
  8. Pour your hot sauce onto your cold tofu.
  9. Garnish with peanuts, coriander stems and sesame seeds.
  10. Finish off with coriander leaves.
  11. Enjoy!

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