Hot Korean Spicy Tofu Stir-Fry (Dububuchim-yangnyeomjang)

Instructions

1. 1

   Drain the tofu and pat it dry with paper towels. Cut the tofu into

2. 2

   5 cm thick slices or cubes.

3. 3

   Heat half of the sesame oil (1/2 tablespoon) in a non-stick skillet over medium heat. Add the tofu pieces and pan-fry until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.

4. 4

   While the tofu is frying, slice the bell pepper and onion into thin strips. Mince the garlic and ginger. Chop the green onions.

5. 5

   In a small bowl, mix together the gochujang, gochugaru, soy sauce, the remaining sesame oil (1/2 tablespoon), minced garlic, and ginger to make the spicy sauce.

6. 6

   In the same skillet, add the sliced onion and bell pepper. Stir-fry for 2-3 minutes until slightly softened.

7. 7

   Add the fried tofu back to the skillet. Pour the spicy sauce over the tofu and vegetables. Gently toss to coat everything evenly.

8. 8

   Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the tofu and vegetables well.