Spicy Korean Tofu

and braised in a spicy and savory sauce. At Korean restaurants, you can always get a refill of the side dishes; I am always asking for more whenever this dish is served.
There are many different types of tofu in the market and it can be very confusing if you are not familiar. Tofu comes in a plastic tub or package and the texture ranges from silken, soft, firm to extra firm. Different brands have different varieties. I used firm tofu for the recipe as that’s the texture you want and they turn softer and great for braising.

Ingredients:

• 1 box (16 oz) firm tofu
• 1 tablespoon oil
• Sauce:
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 stalk green onion, stem removed and cut into small rounds
• 2 cloves garlic, minced
• 1 1/2 tablespoons Korean red chili power
• 1 red chili, seeded, pounded with mortar and pestle, optional
• 1 teaspoon white sesame
• 1 tablespoon sesame oil
• 1/3 cup water

instructions

1. Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
2. Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
3. .............

for full instruction please see : rasamalaysia.com

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