You can find Korean chili powder at your local Asian market, or substitute your own favorite chili powder. From “Quick and Easy Korean Cooking,” by Cecilia Hae-Jin Lee (Chronicle Books). Serves 4.
Ingredients
One 18-ounce package firm tofu
2 green onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon Korean chili powder
1 tablespoon vegetable oil
Directions
Remove the tofu from its package and let it drain in a colander or on its side in a bowl.
Combine the green onions and garlic in a small bowl. Add the soy sauce, sesame oil, sesame seeds and chili powder, and mix. Cut the tofu cube lengthwise in half, then cut into 1/2-inch-thick slices.
Heat the vegetable oil in a large skillet over high heat. Carefully place the tofu slices in the skillet. Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.
Reduce the heat and spoon the seasoning over the tofu, distributing it somewhat evenly. Cover and let steam for 2 to 3 minutes. Transfer to a plate and serve immediately.
