Ingredients
2 oz package firm or extra-firm tofu {not silken}
1 tablespoon neutral-flavored oil, for frying
3 tablespoons tamari or other gluten-free soy sauce
3 tablespoons water
1 tablespoon sesame oil
2 - 3 teaspoons brown sugar
2 - 3 teaspoon gochugaru {Korean red pepper flakes}
1 tablespoon sesame seeds
2 cloves garlic, finely minced
2 scallions, finely chopped
Preparation
Slice the tofu into approximately half-inch slices, then press between paper towels to blot out excess moisture. Blotting the moisture will yield a firmer, chewier tofu, which I love - if you prefer softer tofu, feel free to skip this step.
Heat the oil in a large non-stick pan over medium heat. When oil is shimmering, layer the tofu slices in a single layer and sear until golden-brown on each side, about 3 - 4 minutes per side.
Mix the remaining ingredients together, then pour evenly over the tofu slices. Turn the heat to low and continue to simmer, turning every tofu slice at least once to fully coat, for another 3-4 minutes or until sauce reduces. Remove the slices from heat and pour excess sauce and scallions over the tofu. Serve hot or cold, with rice and another main dish, if you like. The tofu will keep for several days, and flavor will continue to improve as time goes on.
