Korean-Style Chilled Tofu with Versatile Korean Seasoning

• 1 small pack Silken or firm tofu (150 g)
• 1 Korean dried nori seaweed (2-3 sheets)
• 1 Daikon radish sprouts (1/4 pack)
• 1 Chopped green onions or chives
• 2 to 3 tablespoons Korean seasoning listed below:
• 6 tbsp Gochujang
• 5 tbsp Sugar
• 5 tbsp Soy sauce
• 5 tbsp Vinegar
• 1 clove Grated garlic
• 2 tbsp Sesame oil
• 5 tbsp Ground white sesame seeds

1. Korean versatile seasoning: It makes a perfect amount for a 500 ml jar.
2. It can be stored for a long time, so it's quite convenient.
3. Please refer to the recipe.
4. If preparing just a small amount of the Korean seasoning, use 2 tablespoons of gochujang Korean hot pepper paste, 1 teaspoon of grated garlic, 1 tablespoon each of soy sauce, sugar, and vinegar, and 1/2 tablespoon of sesame oil.
5. Mix the Step 2 ingredients well.
6. Sprinkle daikon radish sprouts on top of the tofu, and pour on the Korean dressing.
7. Sprinkle with chopped green onions, and you're done.

pack silken, sprouts, green onions, below, gochujang, sugar, soy sauce, vinegar, garlic, sesame oil, ground white sesame seeds

Taken from cookpad.com/us/recipes/145364-korean-style-chilled-tofu-with-versatile-korean-seasoning (may not work)