Spicy Garlicky Sesame Tofu Dinner Bowl

My kitchen smells like a Korean fast food street stand, and I couldn’t be happier. Appetite for Books recently offered a Korean cooking class featuring Maangchi’s Real Korean Cooking cookbook — a great read, by the way — and the food feast opened my eyes to the beauty of Korean home cooking, Jittery style.

Spicy Garlicky Sesame Tofu Dinner Bowl was inspired by Jeanette’s Warm Tofu with Spicy Garlic Soy Sesame Sauce. The Spicy Garlicky Sesame Tofu is surrounded by Scallion Sesame Spinach, Seasoned Bean Sprouts, Brown Rice Noodles, Chopped Salad and Spicy Brussels Sprouts.

Spicy Garlicky Sesame Tofu

• 1 lb Silken Tofu
• 1 large clove garlic, grated on a microplane, or pressed
• 2 T tamari sauce
• 2 t sesame oil
• 1 t chili oil sauce
• 1 t coconut sugar
• 2 scallions, thinly sliced
• 2 t toasted sesame seeds

Drain, then wrap tofu for a few minutes in a paper towel to remove excess moisture. Slice tofu a generous half-inch thick, and place in a single layer in a shallow ovenproof casserole.

Preheat oven to 350F.

In a small bowl, combine garlic, tamari, sesame oil, chili oil and sugar. Drizzle mixture on tofu and use a brush to spread into an even coat.

Bake tofu for about 20 minutes. Garnish with scallion and sesame before serving. Serves 4.

Scallion Sesame Spinach

• 1 lb baby spinach
• 2 scallions chopped
• 3 garlic cloves, grated on a microplane or minced
• 1 T soy sauce
• 2 t toasted sesame oil
• 1 t toasted sesame seeds

In a large covered saucepan, wilt spinach over medium-high heat with 1/4 cup of water. Toss with tongs to cook evenly. Drain and squeeze to remove all excess water.

In a medium-sized bowl, combine all remaining ingredients, add the spinach and toss well. Can be covered and stored in the refrigerator for up to 2 days.

Seasoned Bean Sprouts

• 1 lb bean sprouts, rinsed and strained
• 2 t kosher salt, divided
• 2 garlic cloves, grated on a microplane or minced
• 2 scallions, chopped
• 1 t chili garlic oil (or Korean hot pepper flakes)
• 1 t soy sauce
• 2 t toasted sesame oil
• 2 t toasted sesame seeds

In a large covered pan, cook bean sprouts with a cup of water and a teaspoon of salt for 5 minutes, just until wilted, over high heat, tossing occasionally with tongs to cook evenly. Strain and cool.

Combine all remaining ingredients in a medium-sized bowl. Add sprouts and toss well. Can be covered and stored in the refrigerator for up to 2 days.

Brown Rice Noodles

• 10 oz brown rice noodles

In a large pot of boiled water, soak noodles for 2 minutes until softened. Season in individual dinner bowls with the excess dressing from the bottom of the bowl of Chopped Salad.

Chopped Salad

• 1 orange bell pepper, chopped
• 2 ripe, juicy tomatoes, chopped
• 2 small cucumbers, chopped or sliced
• 2 scallions, sliced
• 1/2 avocado, chopped
• 1 T olive oil
• 3 T seasoned rice vinegar
• sea salt and freshly ground black pepper
• 2 T chopped parsley

In a medium-sized bowl, combine all ingredients. Season to taste.

Spicy Brussels Sprouts

• 1 lb Brussels sprouts, trimmed, halved if large
• 1 T olive oil
• kosher salt
• 1/2 t chili garlic oil (or 1/4 t Korean hot pepper flakes)

Preheat oven to 350F.

On a sheet pan covered with parchment paper, combine all ingredients and roast Brussels sprouts for 20 minutes until softened and browned. Serve hot.

Spicy Garlicky Sesame Tofu Dinner Bowl Print Ready Recipe

Final notes:

• Watch Maangchi make a fantastic Spicy Cucumber Salad. Warning, Maangchi is as addictive as her dishes.

• Here are 52 brilliant ways to spice up boring tofu.
• We also sampled these fantastic, ridiculously simple Kimchi Pancakes at Appetite for Books. Wonder how I’ll manage the flip.

• Shut Up and Eat has a comprehensive list of Asian grocers in Montreal. I’m heading to New Ja Mae  on Decarie Boulevard, to get Korean Hot Pepper Flakes, Korean Hot Pepper Paste and Kimchi. Shut up and eat, indeed.
• Watch Maangchi make Korean Spicy Sesame Spinach.

• Here’s Maangchi’s recipe for Cooked Scallion Sesame Soybean Sprouts.

• Last, but not least, I enjoyed this Maangchi Zucchini Pancake yesterday. The dipping sauce was to die for.