Korean Smashed Tofu - Addictive Banchan!

Ingredients

• 300 grams Firm Tofu
• 1/2 whole Onion
• 1 stalk Spring Onion ((forearm-length piece))
• 7 Spicy Cheongyang Chili Peppers ((or 3 Jalapeno Peppers))
• 10 cloves Garlic
• 1/3 Cup Vegetable Oil
• 3 Tablespoons Gochugaru Flakes
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Anchovy Fish Sauce ((Or Any Fish Sauce))
• 1.5 Tablespoons Sugar
• 1.5 Tablespoons Sesame Oil
• Few shakes Sesame Seeds

Instructions

1. 1

   --- Prep Ingredients ---

2. 2

   Finely dice 1/2 an Onion into fine pieces. Then dice 1 forearm stalk of Spring Onion into small pieces as well.

3. 3

   Finely dice 7 Cheongyang Chili Peppers as well. Then finely mince 10 cloves of Garlic.

4. 4

   Remove 300g of tofu from packaging. Smash tofu with the back of your knife - smoosh into small curds.

5. 5

   Place frying pan on MEDIUM heat. Place 1/3 cup of vegetable oil into the frying pan.

6. 6

   Once oil is hot, place in minced onion, spring onion, chili pepper and garlic - do NOT add the smashed tofu just yet!

7. 7

   Stir-fry it all around until the onions start to turn translucent.

8. 8

   Then add in Gochugaru Flakes (3 Tablespoons). Stir-fry it in until the oil turns red - into a chili oil.

9. 9

   Then add-in the smashed tofu. Stir-fry it in the chili oil for 2 minutes.

10. 10

    After 2 minutes, lot of moisture will have evaporated from the pan. Now its a good time to add our seasoning: Place in Soy Sauce (2 Tablespoons), Anchovy Fish Sauce (2 Tablespoons). Give it a quick stir.

11. 11

    Continue by adding-in Sugar (1.5 Tablespoons) and Sesame Oil (1.5 Tablespoons).

12. 12

    Stir-fry now for a final 2 minutes.

13. 13

    Then turn the heat off - garnish with a few shakes of sesame seeds.

14. 14

    Scoop some onto a bowl of hot rice & enjoy with a fried egg (optional)

15. 15

    Place the leftovers directly into a Tupperware - store in refrigerator.