*Gluten 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 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 too.
Pay extra attention at the end so that the sauce wouldn't burn. Tilt the pan a little bit and simmer until the sauce dries up.
5. Once the sauce is almost gone, now it is done.
Today, I cut some onions and toss them on the sides while simmering, and this was an excellent choice.
If you add mushrooms, they get 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 is easy to make.
English 
Korean