Korean Spicy Braised Tofu: Vegan Soy-Mate

Cut tofu into 1 cm thick and square-sized slices. Place a sheet of kitchen paper on a baking tray and then place the tofu slices on top. Pat tofu with another sheet of kitchen paper to remove moisture. Season with salt.

Add chopped spring onions, minced garlic, gochugaru, soy sauce, cooking wine, sugar, and sesame oil in the bowl. Mix thoroughly.

Drizzle oil on a pan, add tofu, and stir-fry until golden brown on both sides. Pour the sauce evenly onto the pan. Add 60 ml of water to the sauce bowl and pour the water and the remaining sauce onto the pan again. Flip from time to time if needed and cook over low heat to prevent burning.

Garnish with chopped spring onions, red chilli threads, sesame seeds, and chopped red chilli peppers on top of the braised tofu and serve with rice.