Tofu with gochujang

This was a very simple cold silken tofu recipe from New York Times Cooking that looked good so I have it a try. It was OK. I might make it again, but not in regular rotation.

• 2 tbsp. gochujang
• 1 tbsp. white vinegar
• 1 tsp. light brown sugar (original recipe called for 2 tsp. light or dark)
• 1 clove garlic, minced
• 1 tsp. soy sauce (original recipe used salt)
• silken tofu, chilled, cubed
• scallions, chopped

The original recipe called for a 14 to 16 oz. container of silken tofu; I used a 12.3 oz. aseptic container and ate the entire thing instead of making two servings.

Serve with rice.