*gluteen free
*Ingredients:
- Tofu (one)
- Korean soy sauce (3 spoonful)
- Water (5 spoonful)
- Korean powdered red pepper (1 spoonful)
- Sesame oil (1 spoonful)
- Sesame seeds (1 spoonful)
- Banana syrup (1/2 spoonful) (or agave syrup 1/2 spoonful)
- Chives (two)
1. Prepare the sauce for the braised tofu.
First, thinly slice the two chives. Then, mix 3 spoonful of Korean soy sauce, 5 spoonful of water, 1 spoonful of Korean powdered red pepper, 1 spoonful of sesame oil, 1 spoonful of sesame seeds, and 1/2 spoonful of banana syrup (or 1/2 spoonful of agave syrup) well together.
2. Cut the tofu in 12 large chunks
3. Drizzle plenty of olive oil on a pan and cook both side of the tofu chunks in medium heat until they are cooked well (Don’t overcook them)
4. Lower the heat a bit and pour the prepared sauce evenly.
Lift up the tofu chunks a bit, so the sauce can get on the bottom of the tofu pieces.
Pay extra attention at the end so that the sauce wouldn’t burn. Simmer and tilt the pan a bit occasionally until the sauce is mostly gone.
5. Once the sauce is almost gone, it is done.
Today, I cut some onions and toss them on the sides of the pan while simmering, and this was an excellent choice.
If you add mushrooms, they get tasty and chewy like meat.
Braised tofu is one of the dishes I make most often, since the ingredients are inexpensive, the nutrients are good, it is tasty and easy to make.
English 
한국어