Korean chili tofu

Ingredients for 1 servings:

• 300 g tofu (preferably from an Asian store)
• 1 clove(s) garlic, finely chopped or squeezed
• 1 spring onion(s), cut into rings
• 1 tsp chili flakes to taste
• 1 tsp honey or sugar
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

aka Dububuchim-yangnyeomjang

Wrap the tofu in two layers of kitchen paper to absorb some of the liquid. Then cut into slices and place them on kitchen paper again. Fry the tofu slices in a pan with 1-2 tablespoons of oil until golden brown and drain on kitchen paper. For the sauce, mix the honey, soy sauce, sesame oil, chili, garlic, and spring onions in a bowl. You usually arrange the tofu on a plate and drizzle the sauce over it, but you can also add the tofu slices directly to the sauce and mix well. This allows the sauce to absorb the tofu well. Serve over freshly cooked rice and sprinkle with plenty of toasted sesame seeds.