Another odd recipe from the NYT, for cold silken tofu with a gochujang sauce. I sincerely wonder why I thought I would like this (for the record, Jason thought it was great). Cold plain tofu just felt terrible in my mouth, and no amount of tasty sauce could hide it. Luckily, I had made a nice little salad with the last of the chili crisp vinaigrette and random leftover vegetables-----when I dumped that into the tofu I could at least eat it without grimacing. Sorry Jason, this will not be going into the regular rotation.
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