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?Crispy tofu in Korean spicy dipping sauce-served with Korean seasoned spinach, SHIITakes? and (Lotus Foods) buckwheat brown rice ramen?? ?Recipe: ?Korean spicy sauce: Press a dry 2-14oz block extra-firm tofu to remove excess liquid. Cut into about 1/4 inch squares. Bake at 400F in oven on non-stick parchment-lined baking sheet until golden brown (about 25 minutes), flipping half way. (Or you can pan-fry.) In the meantime, prepare sauce by whisking together: 3 tbsp low-sodium tamari, 1-2 tsp maple syrup, 1 tbsp toasted sesame oil, 2 tsp gochugaru, 1/2 tsp rice vinegar, 1-1/2 tsp toasted sesame seeds, 1 minced garlic clove, 1 chopped scallion. Pour on tofu when serving. ?Korean seasoned spinach: Blanch spinach in boiling water and then shock in cold water. Squeeze to remove excess water. Mix sauce: whisk 2 tbsp low-sodium tamari, 1 tbsp toasted sesame oil, 2 finely minced garlic cloves, small amount maple syrup, 1 tbsp sesame seeds. Toss spinach in sauce. .
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