Spicy Korean Tofu Recipe

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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

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Helvetica, Arial, Geneva, sans-serif; font-size: 1.1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;">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

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.
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.
Transfer to a serving platter and top with chopped scallions. Serve at room temperature.