Last weekend, we grilled up some beef short ribs, Korean galbi style. On the side, we also grilled some sugar snap peas, okra, and mushrooms. A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings.
The juicy juicy meat was served with steamed rice, a quick cucumber pickle, kimichi, and lettuce leaves for wrapping. Needless to say, everything was polished off swiftly by our eager friends.
To kick everyone’s appetite off, I whipped this simple chilled tofu appetizer up. It was inspired by an amazing meal at a Tofu restaurant in Tokyo. It’s creamy, savory, with just a touch of acidity. It’s so utterly easy to make, especially if you’re serving a crowd. It just so happens to be vegan too…