Gochujang and Soy-Simmered Tofu | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Pressing tofu removes excess moisture, making its texture in the finished dish firmer and meatier.
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- Food
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Ingredients
- 14 ounces container firm OR extra-firm tofu, drained and cut crosswise into ½-inch slices
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
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