One of my favorite ways to eat tofu is fresh, with a nice dipping sauce and big bowl of Japanese sticky rice. My current favorite dipping sauce is a Korean one I first made here. It's so easy and as hubby pointed out, doesn't require any real cooking.
Korean Dipping Sauce
¼ cup Korean chili bean paste
1 tbs minced garlic
½ tbs minced ginger
2 tbs rice vinegar
2 tbs sugar
2 tbs soy sauce
2 tbs sesame oil
5 green onions, chopped
handful cilantro, chopped
½ cup canola oil (or other neutral oil)
juice from about 2 lemons (or to taste)
1 tsp salt (or to taste)
toasted sesame seeds for garnish
sliced scallions or cilantro for garnish
Throw everything into a food processor, except the canola oil, lemon juice and salt. Process until you get a smooth paste. With the processor still going, slowing add the oil, until well incorporated. Add about ¾ of the lemon juice and salt and mix well. Taste and adjust seasoning with salt and lemon juice as necessary.
Use as a dipping sauce for tofu (or grilled meats or anything else you’d like).