Warm Tofu with Spicy Garlic Sauce | Alexandra’s Kitchen

Warm Tofu with Spicy Garlic Sauce | Alexandra’s Kitchen

Warm Tofu with Spicy Garlic Sauce | Alexandra’s Kitchen

Adapted from Gourmet Notes: The original recipe calls for both toasting and crushing the sesame seeds. For simplicity, I often just toast the seeds. If you want to also crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board. The sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice.  Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.  The tofu can be kept warm for as long as 4 hours. As noted in the post, I love the tofu with this broiled broccoli.

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